Chicken Teriyaki Tori No Teriyaki Recipes
CHICKEN TERIYAKI
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
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield 8 servings
Number Of Ingredients 10
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, Calories 459, UnsaturatedFat 16 grams, Carbohydrate 31 grams, Fat 25 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 7 grams, Sodium 1873 milligrams, Sugar 26 grams, TransFat 0 grams
CHICKEN TERIYAKI (TORI NO TERIYAKI)
I got this recipe from a Japanese cookbook my daughter got for me. This is the easiest teriyaki recipe I have ever tried.
Provided by queenbeatrice
Categories Chicken
Time 55m
Yield 4 , 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash and clean chicken, towel dry.
- Mix all sauce ingredients together.
- Marinate chicken pieces in sauce for several hours or overnight and keep in refrigerator.
- Bake: 325 degrees Fahrenheit for 45 minutes turning once and baste with marinade sauce.
- Or.
- Grill: Place on grill, brush with marinade sauce when chicken is half cooked. Turn several times for even cooking.
- Or.
- Pan-Fry: Heat about 2 tbsp oil in a 12" skillet over medium-high heat; add chicken pieces skin side down and cook until light brown, turn to other side and do the same.
- Discard grease. Add marinade sauce. Cover and reduce heat to low and cook for 6-8 minutes.
- Remove lid, shake skillet to let remaining marinade evaporate.
Nutrition Facts : Calories 376.5, Fat 20.9, SaturatedFat 6, Cholesterol 103.5, Sodium 2870.4, Carbohydrate 13.7, Fiber 0.4, Sugar 10.5, Protein 30.9
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- If the thickness of the chicken is uneven place a fillet on a cutting board, skin side down, make a cut horizontally and outward where the meat is thick and butterfly it (see the Video).Poke the skin with the tip of the knife in several places so that the sauce will get through to the flesh better.
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