I only had six thighs (I left the skin on for roasting), and the amount of sauce specified was perfect. What a FABULOUS recipe! This is just outstanding! I did make one significant change, based on previous experiences with roasted chicken: I reduced the temperature to 350 F (and even with this 75 degree difference, an hour- at least in my oven- was just about right). When cooled I mixed in a dollop of sour cream, and served that mixture for a dipping sauce. I made an extra batch of the Teriyaki sauce on the stove top while the wings baked. I **BAMMED* it up a bit by doubling the fresh garlic. Hors d'oeuvre - 5 Star Rating - YUMMMMMMMY!! I tweaked the recipe just a bit. It was just on the verge of too salty, but still very very VERY good!! I tend to prefer chicken thighs, but this was great with the breasts. IF IF IF IF I was to change one thing it would be to use low sodium soy sauce next time.
Poured the remaining sauce over the meat in the foil lined pan.
I stirred the chunks of meat into a bowl full of the thickened sauce before putting it all into foil lined pan. DOUBLE THE SAUCE! Yum! I used fresh ginger. Use boneless, skinless chicken breasts cut into 3rds. Any vegetables will be delicious alongside though.The is the second time I'm rating this, and it's STILL 5 STAR! Since I've used this recipe as an hors d'oeuvre and now as a main course I think I get to rate it twice! hehe Main Course 5 Star Rating - Ditto to ellygirl's 5/21 rating/review. Reheat in a hot pan with a splash of water to loosen the sauce. Leftovers can be stored exactly the same way. Teriyaki chicken can be made and stored in an airtight container in the fridge for up to 3 days. Serve the Teriyaki chicken with rice and garnish with sesame seeds and sliced spring or green onions. Taste and adjust seasoning by adding more soy sauce if necessary. Reducing the sauce will allow it to thicken but if you want to thicken it even more, add a slurry of cornstarch and water to the pan and cook until thickened. Stir the chicken with the sauce and cook for another 4-5 minutes or until the chicken is cooked through and the sauce has thickened. Combine with the chicken: Add the chicken and all their resting juices back into the pan.Stir regularly to prevent the sauce from burning. Allow to come to a boil and cook for a minute or two until the sauce starts to reduce. Make the sauce: Combine the soy sauce, rice vinegar, sake/mirin (if using), garlic, ginger, honey and brown sugar in a bowl and whisk well then pour into the hot pan.Remove from the pan while you make the sauce. Preheat a large skillet or frying pan over high heat then cook the chicken in a teaspoon of sesame oil until golden brown all over. This will allow the chicken to brown quicker. Chop boneless, skinless chicken breasts into bite-sized chunks then pat dry with paper towels. Cook the chicken: Because I cut out the marinating of the chicken, it’s important to cook the chicken in a hot pan quickly to avoid it overcooking.Low sodium soy sauce is also a good option. Coconut aminos or Tamari can be substituted. Ingredientsįull recipe with amounts can be found in the recipe card below. Here, I served it with a simple cucumber salad but steamed broccoli or sugar snap peas will be just as delicious. The sweet and sticky chicken is perfect served with steamed rice and a vegetable side dish of your choice. Of course a good marinade has its place but when you need dinner on the table fast, this recipe has got your back. The chicken takes minutes to make because I cut out the marinating and simply cook the chicken with the sauce. I love this easy Teriyaki chicken recipe for those nights when I don’t have much time to get something on the table for dinner.
Sweet and sticky Teriyaki Chicken in homemade Teriyaki sauce is the perfect easy dinner recipe served with rice and a simple cucumber salad.