Mall Chicken Teriyaki Recipes

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MALL TERIYAKI CHICKEN



Mall Teriyaki Chicken image

Make and share this Mall Teriyaki Chicken recipe from Food.com.

Provided by Mebriella

Categories     Asian

Time P1DT10m

Yield 6 , 6 serving(s)

Number Of Ingredients 16

2 lbs boneless chicken thighs
1/2 cup water
1/4 cup low sodium soy sauce
1 tablespoon shaoxing wine
1/2 teaspoon granulated garlic powder
1/2 teaspoon baking soda
1/4 teaspoon pepper
2 tablespoons oil
5/8 cup unsalted chicken stock (1/2 cup and 2 tablespoons)
3 1/2 tablespoons teriyaki sauce
3 1/2 tablespoons brown sugar
1 tablespoon low sodium soy sauce
3/4 tablespoon cornstarch
3/4 tablespoon cold water
1/2 garlic clove, minced
1/2 teaspoon gingerroot

Steps:

  • Marinade:.
  • Slice the chicken into 2 inch slices.
  • Place chicken in a stand up mixer bowl.
  • Add the water, soy sauce, wine, garlic powder, baking soda, pepper and oil.
  • With the dough attachment, mix on low for about 30 minutes.
  • Place the chicken in the fridge to marinade over night.
  • Brown Sauce:.
  • In a saucepan, mix together chicken stock, teriyaki sauce, soy sauce, garlic, ginger, brown sugar, cornstarch.
  • Cook sauce over high heat while constantly stirring.
  • The sauce should thicken slightly only - when a spoon placed in the sauce, it coats the back of the spoon.
  • Strain out the garlic and ginger.
  • Cooking the Chicken:.
  • With a skillet on medium - high heat add 2 tablespoons of oil.
  • Once the oil is hot, add the chicken in one even layer, do not move the chicken around.
  • Cook for 3-4 minutes, then take a large spatula and flip the chicken and cook for another 3-4 minutes.
  • Add half of the sauce to chicken and mix well.
  • Serve hot with side of your choice (we like white rice) and the remaining sauce.

Nutrition Facts : Calories 415.8, Fat 27.8, SaturatedFat 7.1, Cholesterol 127.1, Sodium 1076.1, Carbohydrate 12.2, Fiber 0.2, Sugar 9.6, Protein 28

MALL CHICKEN TERIYAKI



Mall Chicken Teriyaki image

Our recipe for the quintessential chicken teriyaki you love to get at malls across America. Make our mall chicken teriyaki at home, with just 9 ingredients!

Provided by Sarah

Categories     Chicken and Poultry

Time 2h20m

Number Of Ingredients 9

2 pounds boneless skinless chicken thighs ((900g, cut into small chunks))
3 1/2 tablespoons mirin
3 1/2 tablespoons soy sauce
1 1/2 teaspoons dark soy sauce
2 tablespoons brown sugar
1 teaspoon ginger ((grated))
1 1/2 teaspoons sesame oil
1 tablespoon cornstarch
2 tablespoons oil

Steps:

  • Add the chicken to a bowl, along with the mirin, soy sauce, dark soy sauce, brown sugar, ginger, sesame oil, and cornstarch. Mix together until all the ingredients are well combined. Allow to marinate for 2 hours.
  • Heat the oil in a wok or large skillet over medium high heat. Transfer the chicken to the pan in one layer (reserving the marinade), and allow it to sear on one side for 1 minute. Then start stir-frying for another minute.
  • Add the reserved marinade to the pan, reduce the heat to medium, and simmer to reduce the sauce until it thickens and coats the chicken. Serve over rice!

Nutrition Facts : Calories 272 kcal, Carbohydrate 10 g, Protein 30 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 144 mg, Sodium 882 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving

MALL TERIYAKI CHICKEN



Mall Teriyaki Chicken image

Categories     Chicken

Number Of Ingredients 8

2 pounds Boneless Chicken Breast
3.5 tablespoon Mirin
3.5 tablespoon Soy Sauce
1.5 teaspoon Dark Soy Sauce
2 tablespoon Brown Sugar
1 teaspoon Ginger
1.5 teaspoon Sesame Oil
1 tablespoon Cornstarch

Steps:

  • Add the chicken to a bowl, along with the mirin, soy sauce, dark soy sauce, brown sugar, ginger, sesame oil, and cornstarch. Mix together until all the ingredients are well combined. Allow to marinate for 2 hours.
  • Heat the oil in a wok or large skillet over medium high heat. Transfer the chicken to the pan in one layer (reserving the marinade), and allow it to sear on one side for 1 minute. Then start stir-frying for another minute.
  • Add the reserved marinade to the pan, reduce the heat to medium, and simmer to reduce the sauce until it thickens and coats the chicken. Serve over rice!

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