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.
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine water, soy sauce, brown sugar, garlic and ginger.
- Whisk to mix well.
- Marinate chicken in half of sauce 2-3 hours, turning once.
- Stir cornstarch into remaining sauce and bring to boil over medium-high heat, stirring constantly, until mixture boils and thickens slightly (I did this step right before cooking chicken).
- Cool this mixture to room temperature.
- Drain marinade off of chicken, reserving 2 tbsp of the marinade; discard remaining marinade.
- Stir fry chicken in vegetable oil until chicken in almost done.
- Stir in reserved 2 tbsp of marinade and continue stir frying until chicken is done and glazed.
- Serve over hot rice with cooled teriyaki sauce.
Nutrition Facts : Calories 407.1, FatContent 7.8, SaturatedFatContent 1.4, CholesterolContent 109, SodiumContent 2221.6, CarbohydrateContent 43.6, FiberContent 0.3, SugarContent 40.6, ProteinContent 40
TERIYAKI CHICKEN RECIPE | SIDECHEF
This super easy Teriyaki Chicken will be your new favorite go-to weeknight meal. The chicken is so flavorful, and the sauce is rich and thick. Nobody will believe it took just minutes to prepare!
Provided by Wok & Skillet
Categories Weeknight Dinners Low-Carb Protein Packed 30 or Less Kid-Friendly Easy Quick and Easy Quick Budget-Friendly Pack for Lunch Dairy-Free Shellfish-Free Meal Plan Full Meal Egg-Free Fish-Free Stove Peanut-Free Tree Nut-Free Tomato-Free
Total Time 1800S
Yield 4
Number Of Ingredients 11
Steps:
- Prepare the sauce by combining Water (1 cup), Soy Sauce (1/2 cup), Mirin (2 tablespoon), Honey (2 teaspoon), Brown Sugar (1/4 cup), Fresh Ginger (1/2 teaspoon), and Corn Starch (2 tablespoon). Stir well to break up any corn starch lumps.
- Cut Boneless, Skinless Chicken Thigh (1 pound) into thin strips. Spoon 2 tablespoons of the teriyaki sauce mixture onto chicken. Stir to coat the chicken in the sauce.
- Allow the chicken to marinate for at least 15 minutes.
- Heat the teriyaki sauce in a small saucepan over medium-high heat, stirring frequently. As the sauce starts to boil, stir constantly as it thickens. Remove from heat and set aside.
- Heat Cooking Oil (2 tablespoon) in a wok over medium-high heat. Add the chicken to the wok in a single layer.
- Leave the chicken pieces untouched for about 30 seconds before flipping them over. Stir-fry the chicken until fully cooked.
- Transfer chicken to a serving plate. Garnish with Scallion (to taste) and Toasted White Sesame Seeds (to taste). Serve the chicken and sauce separately, or drizzle the sauce over the chicken. Enjoy!
Nutrition Facts : SodiumContent 483.2 mg, Calories 79 calories, ProteinContent 6.4 g, FatContent 3.0 g, CarbohydrateContent 6.2 g, FiberContent 0.1 g, SugarContent 5.1 g, SaturatedFatContent 0.4 g, TransFatContent 0 g, CholesterolContent 26.6 mg, UnsaturatedFatContent 1.7 g
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