Chickenteriyaki Recipes

TERIYAKI CHICKEN

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.

CHICKEN TERIYAKI

Steps:

• To Make the Marinade: Place all the sauce ingredients in a small saucepan, bring it to a boil, reduce the heat, and simmer for 4 minutes. Let it cool completely.
• To Marinate the Chicken: Place the chicken in a large ziplock bag, pour over the cooled teriyaki marinade, massage the chicken to thoroughly coat with the marinade, and let it marinate in the fridge for at least 4 hours but preferably overnight.
• To Make the Teriyaki Sauce: Pour the marinade from the chicken back into a small saucepan and bring to a boil. Reduce the heat to a simmer and stir in the cornstarch slurry, simmering until slightly thickened.
• To Cook the Chicken: Remove the chicken and either broil or grill for about 3 minutes on each side or until done (depending on thickness), brushing it occasionally with the teriyaki sauce. Transfer the chicken to a plate and let it sit for one minute before slicing into strips. So serve, arrange the chicken on plates with some steamed rice and veggies and drizzle with some teriyaki teriyaki sauce. Garnish with some thinly sliced green onions and a few sesame seeds if desired.

CHICKEN TERIYAKI

Steps:

• Combine the sake, mirin, soy sauce, sugar, ginger and sesame oil in a dish that you can steep the chicken in, (I use a 23cm square dish, but anything of similar dimensions would do).
• Add the prepared chicken pieces and leave for 15 minutes.
• Heat the peanut oil in a large shallow frying pan or casserole (that has a lid) over medium heat. Using a slotted spoon, transfer the chicken pieces from the marinade to the pan. Saute them until they look cooked on the outside.
• Add the marinade to the chicken pieces and bring to a bubble, then turn down the heat to a gentle simmer, put the lid on and cook for about 5 minutes. Cut into a piece of chicken to make sure it's cooked through.
• Remove the cooked pieces with a slotted spoon (you could keep them in a bowl covered in aluminum foil to keep them warm) and turn the heat up under the pan to let the liquid boil down to a thick dark syrup.
• Return the chicken pieces back to the pan, stir well so that all the chicken pieces are coated in the sticky savory syrup. Serve with a comforting pile of sushi rice and perhaps some steamed baby bok choy or other veggies of your choice.

TERIYAKI CHICKEN

Steps:

• In a large resealable plastic bag, combine the soy sauce, oil, brown sugar, sherry if desired, ginger and garlic powder;add drumsticks. Seal bag and turn to coat; refrigerate 4 hours or overnight, turning occasionally., Drain and discard marinade. Place chicken in a single layer on a foil-lined baking sheet. Bake, uncovered, at 375° for 35-45 minutes or until a thermometer reads 180° and juices run clear.

EASY CHICKEN TERIYAKI RECIPE

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 to 7 min. or until done.
• Add next 3 ingredients; stir. Bring to boil.
• Stir in remaining ingredients; cover. Cook on low heat 5 min. Remove from heat. Let stand 5 min. Fluff with fork.

3-INGREDIENT TERIYAKI CHICKEN RECIPE BY TASTY

Steps:

• Sear the chicken thighs evenly in a pan, then flip.
• Add the soy sauce and brown sugar, stirring and bringing to a boil.
• Stir until the sauce has reduced and evenly glazes the chicken.
• Serve with rice, if desired!
• Enjoy!

EASY TERIYAKI CHICKEN

Steps:

• Heat the oil in a non-stick pan over a medium heat. Add the chicken and fry for 7 mins, or until golden. Add the garlic and ginger and fry for 2 mins. Stir in the honey, soy sauce, vinegar and 100ml water. Bring to the boil and cook for 2 - 5 mins over a medium heat until the chicken is sticky and coated in a thick sauce.
• Scatter over the spring onions and sesame seeds, then serve the chicken with the rice and steamed veg.

CHICKEN TERIYAKI

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.