Straightforward Hen Teriyaki – thestayathomechef.com

Easy Chicken Teriyaki is sweet, flavorful, and a popular menu item in American Japanese restaurants. Serve it with your favorite rice and some steamed vegetables, and get ready to enjoy some delicious and easy fakeout takeaway at home!

In traditional Japanese culture, teriyaki is more of a cooking method than a real dish, where fish is grilled or grilled with a glaze of soy sauce, mirin, and sugar and then basted with that sauce while cooking. Fish is most common in Japan, where poultry and red meat are used in Western cultures. Sesame seeds are not found in traditional Japanese teriyaki, but are a common addition in Western versions of this dish.

Easy Chicken Teriyaki is not an authentic Japanese recipe, but a quintessentially American take-away version of Japanese-American restaurants. The Stay At Home Chef uses ingredients that are readily available to most people in the US and Canada, so anyone can easily celebrate world cuisine, even if their travel options or access to local ingredients are limited.

  • Serving suggestions for Easy Chicken Teriyaki:

    It is common to serve chicken teriyaki over rice. Whether you prefer brown or white rice, both go well with this dish. We also love that steamed vegetables are a common accompaniment to Japanese-American take-aways, always pairing steamed broccoli with chicken teriyaki.

  • Chicken variations:

    If you prefer dark meat, swap the chicken breasts for chicken thighs. All you have to do is allow for a few extra minutes of cooking time.

  • Slow Cooker Instructions:

    Instead of dicing your chicken (breasts or thighs), put it all the way in the bottom of your slow cooker. Don’t use oil and season your chicken with salt and pepper. Make sauce in a separate bowl, then pour over your chicken. Cover and cook for 6 hours on low or 4 hours on high. Serve over rice.

  • Seasoning level:

    Teriyaki chicken is medium hot thanks to the red pepper flakes. While we think it simply adds flavor, not warmth, if you’re particularly sensitive to spices, you can decrease or omit the red pepper flakes.

  • Can I use low sodium soy sauce?

    Yes! We honestly prefer low sodium products so that we can control the salt content ourselves. Just add enough salt to taste.

If you like this recipe, you may be interested in these other delicious Asia-inspired recipes:

Top view of chicken teriyaki with broccoli over rice in a bowl.

Top view of chicken teriyaki with broccoli over rice in a bowl.

Easy Chicken Teriyaki is sweet, flavorful, and a popular menu item in American Japanese restaurants. Serve it with your favorite rice and steamed vegetables and get ready to enjoy some delicious and easy fakeout takeaway at home!

Preparation time 5 protocol

cooking time 15th protocol

total time 20th protocol

ingredients

Teriyaki sauce

  • 1 tablespoon Cornstarch
  • 1/4 Cup Brown sugar
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 Cup I am willow
  • 1/4 Cup Rice vinegar
  • 2 Cloves minced garlic

chicken

  • 2 lb diced boneless and skinless chicken breast
  • 2 tablespoon Vegetable oil
  • 1/2 teaspoon Salt-
  • 1/2 teaspoon black pepper

manual

  • In a small mixing bowl, whisk together cornstarch, brown sugar, ginger and red pepper flakes. Stir in the soy sauce, rice vinegar and garlic. Put aside.

  • Heat a large heavy pan over medium heat. Add vegetable oil and heat for 30-60 seconds. Add in chicken and season with salt and pepper. Cook the chicken for 8 to 10 minutes until golden brown and cook through to an internal temperature of 165 degrees Fahrenheit.

  • Pour in the teriyaki sauce with the chicken and simmer for about 2 to 3 minutes until the sauce has thickened. Serve hot.

Remarks

Serving suggestion: Serve with steamed broccoli and boiled rice. Garnish with sliced ​​spring onions or sesame seeds as desired.
Variation: Use boneless and skinless chicken thighs instead! Just add a few minutes to the cooking time.
Slow cooker instructions: Instead of chicken, use whole chicken breasts or boneless and skinless chicken legs. Place the chicken straight into a slow cooker. Do not use oil. Season with salt and pepper. Prepare the sauce and pour it directly over the chicken. Cover and cook on low for 6 hours or high for 4 hours.

Calories: 403kcal | Carbohydrates: 18thG | Protein: 51G | Fat: 13thG | Saturated fatty acids: 7thG | Trans fat: 1G | Cholesterol: 145mg | Sodium: 2180mg | Potassium: 934mg | Fiber: 1G | Sugar: 14thG | Vitamin A: 107IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 2mg

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