Recipe: Appetizing Chicken Teriyaki

Chicken Teriyaki. Chicken breasts marinated in teriyaki sauce, lemon, garlic, and sesame oil, then grilled to a tasty finish. Very easy and great for a hot summer's evening. Leftovers are great on a green salad or sandwich.

Honey Teriyaki Chicken with Ripe Pineapple Spears and Black and White Rice Balls. Sunny's Lemon Teriyaki Chicken and Rice Bowl. Teriyaki is derived from the Japanese root words teri, to shine, and yaki, to broil or grill. You can cook Chicken Teriyaki using 9 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Chicken Teriyaki

1. Prepare 2 tbsp of mirin.
2. Prepare 3 tbsp of raw cane sugar (or brown sugar).
3. It's 3 tbsp of soy sauce (preferably kikkoman).
4. Prepare 3 tbsp of sake (rice vinegar or dry cherry are also acceptable).
5. Prepare 1 small of chunk of garlic (ually from the tip of your thumb to where it bends).
6. You need 1 clove of garlic (optional).
7. It's 4 of chicken thighs skin on.
8. It's 1 of olive oil.
9. It's 1 of sesame oil.

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 chicken thighs are usually grilled, then sliced and drizzled with delicious teriyaki sauce. It's also very versatile and you can make it with an Instant Pot Chicken or Slow Cooker.

Chicken Teriyaki step by step

1. Slice chicken into bite sized pieces keeping the skin on..
2. Then add the mirin, sake (anything from 1-3 tbs, adjust to taste I use roughly 2), sugar, ginger, garlic and soy to a bowl. If marinating for longer than 30 mins only add 2 tbs of soy to the mix and add the last one when you're ready to cook, otherwise it will dry the chicken out..
3. Mix all together with the chicken, cover and place in fridge for at least 30 mins. Preferably longer, it's an idea to prep in the morning for the evening meal..
4. Once ready to cook, place olive oil and sesame oil into fryingpan or wok and wait until hot..
5. Place chicken skin side down into pan and lower the heat to medium. Leave for roughly 4 mins..
6. Add the marinade from the bowl and turn over the chicken..
7. Keep turning the chicken until the marinade becomes thick and shiny and coats the chicken..
8. Remove from heat and serve. Goes great with rice or noodles..

This American-style chicken teriyaki is a little salty, a little sweet, a little sour, and has just the tiniest hint of spice from minced ginger: exactly what you'd want for dinner after a long. Heat the oil in a non-stick pan over a medium heat. I've shared other teriyaki chicken recipes like my Grilled Teriyaki Chicken Bowl but this hands down beats the prep and cook time on any other teriyaki chicken I've tried. And yet it tastes just as good! Prick the chicken: In Japan, bone-less, skin-on c hicken thighs are a preferred choice because they don't dry out quickly.

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