TERIYAKI CHICKEN RECIPES

Name: Chicken Teriyaki
Total time: 30 min
Yield: 8 servings
Cuisine: asian, japanese
Ingredients: 1 cup soy sauce; 1 cup granulated sugar; 1 1/2 teaspoons brown sugar; 6 cloves garlic, crushed in a press; 2 tablespoons grated fresh ginger; 1/4 teaspoon freshly ground black pepper; 1 3-inch cinnamon stick; 1 tablespoon pineapple juice; 8 skinless, boneless chicken thighs; 2 tablespoons cornstarch

CHICKEN TERIYAKI RECIPE - NYT COOKING

Chicken Teriyaki Recipe - NYT Cooking image

Teriyaki is derived from the Japanese root words teri, to shine, and yaki, to broil or grill. That’s the way traditional teriyaki looks: shiny and incised with grill marks. In Japan, teriyaki is a mix of soy sauce, sake and the rice wine mirin, which imparts a subtle sweetness. The teriyaki found throughout Seattle, of which this is an adaptation, is a bit more showy. Cooks sweeten with white sugar and pineapple juice. They thicken with cornstarch. Ginger and garlic go into the mix because of the Korean ancestry of many cooks. It is not at all traditional, but it is simple to prepare and addictive to eat. Be sure to plan ahead as you do need to marinate the chicken before cooking. An overnight stay in the fridge is ideal, but many readers have been happy with a quick marinade of an hour or so.

Provided by John T. Edge

Total Time 30 minutes

Yield 8 servings

Number Of Ingredients 10

Ingredients

1 cup soy sauce
1 cup granulated sugar
1 1/2 teaspoons brown sugar
6 cloves garlic, crushed in a press
2 tablespoons grated fresh ginger
1/4 teaspoon freshly ground black pepper
1 3-inch cinnamon stick
1 tablespoon pineapple juice
8 skinless, boneless chicken thighs
2 tablespoons cornstarch

Steps:

In a small saucepan, combine all ingredients except cornstarch and chicken. Bring to boil over high heat. Reduce heat to low and stir until sugar is dissolved, about 3 minutes. Remove from heat and let cool. Discard cinnamon stick and mix in 1/2 cup water.
Place chicken in a heavy-duty sealable plastic bag. Add soy sauce mixture, seal bag, and turn to coat chicken. Refrigerate for at least an hour, ideally overnight.
Remove chicken and set aside. Pour mixture into a small saucepan. Bring to a boil over high heat, then reduce heat to low. Mix cornstarch with 2 tablespoons water and add to pan. Stir until mixture begins to thicken, and gradually stir in enough water (about 1/2 cup) until sauce is the consistency of heavy cream. Remove from heat and set aside.
Preheat a broiler or grill. Lightly brush chicken pieces on all sides with sauce, and broil or grill about 3 minutes per side. While chicken is cooking, place sauce over high heat and bring to a boil, then reduce heat to a bare simmer, adding water a bit at a time to keep mixture at a pourable consistency. To serve, slice chicken into strips, arrange on plates, and drizzle with sauce.

Nutrition Facts : @context http//schema.org, Calories 459, UnsaturatedFatContent 16 grams, CarbohydrateContent 31 grams, FatContent 25 grams, FiberContent 1 gram, ProteinContent 27 grams, SaturatedFatContent 7 grams, SodiumContent 1873 milligrams, SugarContent 26 grams, TransFatContent 0 grams

TERIYAKI CHICKEN THIGHS RECIPE: HOW TO MAKE IT

Teriyaki Chicken Thighs Recipe: How to Make It image

This slow cooker teriyaki chicken recipe always goes over big with my family. The chicken thighs turn out just right, every time. —Gigi Miller, Stoughton, Wisconsin

Provided by Taste of Home

Categories Dinner

Total Time 04 hours 15 minutes

Prep Time 15 minutes

Cook Time 04 hours 00 minutes

Yield 8 servings.

Number Of Ingredients 10

Ingredients

3 pounds boneless skinless chicken thighs
3/4 cup sugar
3/4 cup reduced-sodium soy sauce
1/3 cup cider vinegar
1 garlic clove, minced
3/4 teaspoon ground ginger
1/4 teaspoon pepper
4 teaspoons cornstarch
4 teaspoons cold water
Hot cooked rice, optional

Steps:

Place chicken in a 4- or 5-qt. slow cooker. In a small bowl, mix sugar, soy sauce, vinegar, garlic, ginger and pepper; pour over chicken. Cook, covered, on low 4-5 hours or until chicken is tender., Remove chicken to a serving platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring cooking juices to a boil. In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve with chicken and, if desired, rice.

Nutrition Facts : Calories 342 calories, FatContent 12g fat (3g saturated fat), CholesterolContent 113mg cholesterol, SodiumContent 958mg sodium, CarbohydrateContent 22g carbohydrate (19g sugars, FiberContent 0 fiber), ProteinContent 33g protein.

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EASY TERIYAKI CHICKEN RECIPE - BBC GOOD FOOD

Try this easy, sticky Asian-style teriyaki chicken for a speedy weeknight supper – it takes just 20 minutes to make! Serve it with sticky rice and steamed greens
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Scatter over the spring onions and sesame seeds, then serve the chicken with the rice and steamed veg.

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Delish.com brings you this easy weeknight dinner that's big on flavor.
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CHICKEN TERIYAKI RECIPE - NYT COOKING

Teriyaki is derived from the Japanese root words teri, to shine, and yaki, to broil or grill. That’s the way traditional teriyaki looks: shiny and incised with grill marks. In Japan, teriyaki is a mix of soy sauce, sake and the rice wine mirin, which imparts a subtle sweetness. The teriyaki found throughout Seattle, of which this is an adaptation, is a bit more showy. Cooks sweeten with white sugar and pineapple juice. They thicken with cornstarch. Ginger and garlic go into the mix because of the Korean ancestry of many cooks. It is not at all traditional, but it is simple to prepare and addictive to eat. Be sure to plan ahead as you do need to marinate the chicken before cooking. An overnight stay in the fridge is ideal, but many readers have been happy with a quick marinade of an hour or so.
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Cuisine asian, japanese
Calories 459 per serving

Preheat a broiler or grill. Lightly brush chicken pieces on all sides with sauce, and broil or grill about 3 minutes per side. While chicken is cooking, place sauce over high heat and bring to a boil, then reduce heat to a bare simmer, adding water a bit at a time to keep mixture at a pourable consistency. To serve, slice chicken into strips, arrange on plates, and drizzle with sauce.

See details

TERIYAKI CHICKEN THIGHS RECIPE: HOW TO MAKE IT

This slow cooker teriyaki chicken recipe always goes over big with my family. The chicken thighs turn out just right, every time. —Gigi Miller, Stoughton, Wisconsin
From tasteofhome.com
Reviews 4.6
Total Time 04 hours 15 minutes
Category Dinner
Calories 342 calories per serving

Place chicken in a 4- or 5-qt. slow cooker. In a small bowl, mix sugar, soy sauce, vinegar, garlic, ginger and pepper; pour over chicken. Cook, covered, on low 4-5 hours or until chicken is tender., Remove chicken to a serving platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring cooking juices to a boil. In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve with chicken and, if desired, rice.

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EASY TERIYAKI CHICKEN RECIPE - BBC GOOD FOOD

Scatter over the spring onions and sesame seeds, then serve the chicken with the rice and steamed veg.

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EASY TERIYAKI CHICKEN RECIPE - HOW TO MAKE HONEY ... - DELISH

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TERIYAKI CHICKEN AND BROCCOLI - TERIYAKI SAUCE RECIPE ...

Faster than takeout, delicious Teriyaki Chicken and Broccoli stir fry. The Teriyaki Sauce recipe needs easy to find pantry ingredients and just 10 mins of prep. It is a takeout dinner that you can prepare at home faster and better than favorite restaurant. Especially since my teriyaki sauce recipe uses pantry ingredients.. You don't need market trip to enjoy this bowl of Teriyaki and Rice tonight!

Let's cook some Chicken Teriyaki!

Teriyaki Chicken Recipe

Teriyaki Chicken

Teriyaki Chicken is derived from words "teri" means shine and "yaki" means broil. No wonder, all Teriyaki Chicken dishes shine and glisten with caramelized pan-seared or grilled chicken, slathered in sweet and savory Teriyaki Sauce.

I did not grow up eating Teriyaki but since long we have loved everything Teriyaki :). By-far, these simple dishes are more common in our home than some other elaborate Indian foods. Specially because stir-fries come together quickly, make a delicious lunch or quick dinner option, and above all these feed my love of making all restaurant favorites at home.

About the Teriyaki Sauce

Teriyaki Sauce is the heart of a good Teriyaki Chicken recipe.

The Teriyaki Chicken recipe I'm sharing today is what we've been eating in US restaurants from many years. It is a western version of Teriyaki Chicken with touch of garlic, low-sodium soy sauce and with healthy touch of vegetables such crunchy broccoli and/or bell peppers.

Teriyaki Chicken and Sauce Ingredients

To make authentic Japanese teriyaki sauce from scratch, you need two special ingredients - Mirin and Sake. Mirin is Japanese Cooking Wine which is slightly sweet. Sake is alcoholic beverage made with ferment rice. Sake is not a wine, it is a beer.

Over the years cooking Teriyaki for family, I have learned to substitute Sake and Mirin with right portions of easy-to-find pantry ingredients. This saves me a Asian Market Trip whenever when I'm cooking teriyaki at moment's notice.

Quick and economical as well! Did you know, a 250ml bottle of good quality Mirin costs $9+.

TIP: Teriyaki Sauce recipe doubles easily. Make extra to server over rice!

Chicken Teriyaki with Rice Bowl

Note: If you want to make Teriyaki Chicken in authentic Japanese style, I have listed ingredient substitutes, Sake and Mirin and few more changes, in Recipe Card notes.

Prepare Chicken for Teriyaki Chicken

Since Teriyaki Chicken is a simple recipe.. it is very important to use right type and cut of chicken. I prefer to use skinless, boneless chicken thighs, cubed. Chicken Thighs stay moist and juicy when exposed to high cooking heat such as of an Asian wok or grill. You can use cubed Chicken Breast but it dries out very quickly.

However, you can use same sauce and pan-sear full chicken breasts. Make sure chicken breast are full cooked. Ensure fully cooked chicken by checking the internal temperature on thickest part of the breast to register 175 degrees Fahrenheit. If using halved (butterflied) chicken breast, pound it to even the thickness for even cooking (no dry edges).

How to Make Teriyaki Chicken?

Teriyaki Chicken is also my favorite because you don't need to marinate the chicken. Everything is quick. Chicken cooks in sauce and picks up so much flavor. It's the best! Juicy, moist and delicious without marinade. In my home, this makes it our favorite quick weeknight dinner.

I make Teriyaki Chicken in 4 simple steps:

Mix the Teriyaki Sauce ingredients in a bowl and set aside. Dice chicken.
Heat wok, sauté chicken with garlic and seasonings.
Add Teriyaki Sauce mix and simmer until sauce thickens. Sauce will be thick and glistening, and chicken fully cooked.
Mix in broccoli. Either slightly steamed or cover with chicken for 1 minute for a steam bath.

That's it! Teriyaki Chicken is ready to hit the dinner table. Boil some rice on the side while cooking stir-fry for a complete meal in about 20 minutes.

Teriyaki Chicken with Teriyaki Sauce

What to serve with Teriyaki Chicken?

Broccoli and Rice are our all time favorite sides with Teriyaki Chicken. I often also serve following as side dishes with Teriyaki:

Noodles - Lightly tossed with sesame oil. You can also serve Soba Noodles Mushroom Stir Fry Noodles on the side from my Teriyaki Salmon with Noodles recipe. Or Ramen Noodles with Peanut Dressing also works well.
Rice - Boiled or Steamed. Use Brown Rice for more fiber-rich rice.
Vegetable Salad - A lite salad complements the sweet and savory Teriyaki Chicken. I recommend Asian Cucumber Salad.
Vegetable Stir Fry - Try these Cauliflower Kimchi Fried Rice for healthy meal at home!

Teriyaki Sauce and Teriyaki Chicken over Bowl of Rice

I'm certain you have all ingredients you need in pantry. Delicious Teriyaki Chicken, better and faster than a takeout. Make some today and enjoy.

Stay Safe and Happy Cooking! -Savita

From chefdehome.com
Total Time 20 minutes
Category Main Course, Dinner, Lunch
Cuisine Asian
Calories 444 calories per serving

Transfer chicken to a bowl. Serve while still hot with Jasmine rice. Pour remaining thickened teriyaki sauce over the chicken and rice. Garnish with diced scallions.

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TERIYAKI CHICKEN RECIPE - FOOD.COM

I found this on another recipe website...it's really easy, fairly inexpensive (I had all the ingredients at home already) and the leftovers are super! I really hope you enjoy! I serve with Shortcut Sticky Rice, Recipe #105013. The cooking time does not include the marinating time of 2-3 hours. Hint: I made the 2nd batch of marinade right before I cooked the chicken.
From food.com
Reviews 5.0
Total Time 45 minutes
Calories 407.1 per serving

Serve over hot rice with cooled teriyaki sauce.

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TERIYAKI CHICKEN AND BROCCOLI - TERIYAKI SAUCE RECIPE - CHEFD…

Let's cook some Chicken Teriyaki!

Teriyaki Chicken Recipe

Teriyaki Chicken

About the Teriyaki Sauce

Teriyaki Sauce is the heart of a good Teriyaki Chicken recipe.

Teriyaki Chicken and Sauce Ingredients

Quick and economical as well! Did you know, a 250ml bottle of good quality Mirin costs $9+.

TIP: Teriyaki Sauce recipe doubles easily. Make extra to server over rice!

Chicken Teriyaki with Rice Bowl

Note: If you want to make Teriyaki Chicken in authentic Japanese style, I have listed ingredient substitutes, Sake and Mirin and few more changes, in Recipe Card notes.

Prepare Chicken for Teriyaki Chicken

How to Make Teriyaki Chicken?

I make Teriyaki Chicken in 4 simple steps:

Mix the Teriyaki Sauce ingredients in a bowl and set aside. Dice chicken.
Heat wok, sauté chicken with garlic and seasonings.
Add Teriyaki Sauce mix and simmer until sauce thickens. Sauce will be thick and glistening, and chicken fully cooked.
Mix in broccoli. Either slightly steamed or cover with chicken for 1 minute for a steam bath.

That's it! Teriyaki Chicken is ready to hit the dinner table. Boil some rice on the side while cooking stir-fry for a complete meal in about 20 minutes.

Teriyaki Chicken with Teriyaki Sauce

What to serve with Teriyaki Chicken?

Broccoli and Rice are our all time favorite sides with Teriyaki Chicken. I often also serve following as side dishes with Teriyaki:

Noodles - Lightly tossed with sesame oil. You can also serve Soba Noodles Mushroom Stir Fry Noodles on the side from my Teriyaki Salmon with Noodles recipe. Or Ramen Noodles with Peanut Dressing also works well.
Rice - Boiled or Steamed. Use Brown Rice for more fiber-rich rice.
Vegetable Salad - A lite salad complements the sweet and savory Teriyaki Chicken. I recommend Asian Cucumber Salad.
Vegetable Stir Fry - Try these Cauliflower Kimchi Fried Rice for healthy meal at home!

Teriyaki Sauce and Teriyaki Chicken over Bowl of Rice

I'm certain you have all ingredients you need in pantry. Delicious Teriyaki Chicken, better and faster than a takeout. Make some today and enjoy.

Stay Safe and Happy Cooking! -Savita

From chefdehome.com
Total Time 20 minutes
Category Main Course, Dinner, Lunch
Cuisine Asian
Calories 444 calories per serving

Transfer chicken to a bowl. Serve while still hot with Jasmine rice. Pour remaining thickened teriyaki sauce over the chicken and rice. Garnish with diced scallions.

See details

TERIYAKI CHICKEN BREAST RECIPE: HOW TO MAKE IT

I love Chinese food but my family doesn't so this recipe is a perfect portion just for me!—Becky Bolte, Jewell, Kansas
From tasteofhome.com
Reviews 5
Total Time 35 minutes
Category Dinner
Calories 405 calories per serving

In a small resealable bag or shallow glass container, combine the first six ingredients. Add chicken; seal bag or cover container. Refrigerate for 1 hour. , Remove chicken from marinade and set marinade aside. Broil the chicken for 12 minutes or until juices run clear, turning once., Meanwhile, add broth to marinade to measure 2/3 cup. Pour into a small saucepan; bring to a boil. Boil for 5 minutes. Add rice and peas; cover and let stand for 5 minutes. Serve with chicken.

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From bettycrocker.com
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Total Time 6 hours 10 minutes
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