Quick & Easy Chicken Teriyaki

quick and easy chicken teriyaki

If you've looked at our weekly meal plans you will see that this is a staple in our household.  It's got the right amount of ginger to soy ratio and if you like a little heat, the red pepper flakes are the perfect addition.  Speaking of ginger, I store mine in the freezer.  Because I will rarely ever use a full knob of it (and hate to waste it), I store mine, peeled, in plastic wrap in the freezer.  When I need some, it's easy enough to grate while it's still frozen!

This sauce is great on chicken or beef and I also use it on stir-fry veggies (adding the reduced sauce at the end of the veg cooking time).

Chicken Teriyaki
Source:  Adapted From A Recipe By America's Test Kitchen

4 boneless, skinless chicken thighs or 4 boneless, skinless chicken breasts
salt and pepper to taste
2 t. vegetable oil
1/2 cup soy sauce or coconut aminos
1/4 - 1/3 cup sugar or honey (amount depends on level of sweetness you prefer)
1 1/2 teaspoon grated fresh ginger
pinch of red pepper flakes (optional)
2 tablespoons mirin
1/2 teaspoon cornstarch

Salt and pepper the chicken.  Set aside.  Mix all sauce ingredients together in a small bowl or measuring cup (soy sauce through cornstarch), blending cornstarch in with a whisk or fork until dissolved.  Set aside.

In a saute pan over medium heat, cook the chicken in the vegetable oil, about 3 minutes per side, until browned but not cooked all the way through.  Remove the chicken from the pan and set aside.

Into the same pan over medium heat pour sauce ingredients, whisking or stirring as it is added. Bring sauce to boil over medium-high heat, stirring occasionally; reduce heat to medium-low, add the chicken back to the pan, and simmer, stirring occasionally, until sauce is reduced to 3/4 cup and forms syrupy glaze, about 4 minutes.

Remove from the heat.  Cover to keep warm.  Serve with rice and stir-fry veggies.

quick and easy weeknight chicken teriyaki one dish meal

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