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Chicken Teriyaki

This Chicken Teriyaki dish has been a favorite at our family table whether I cook with chicken breasts or thighs. I prepare the meat by pounding the breast pieces before marinating and this helps make it tender. Teriyaki is a Japanese method of cooking by pan-frying or grilling. The word teri means luster and yaki means to grill or broil. I first pan fried the chicken pieces and later cooked the teriyaki sauce in the same skillet. This is an easy and delightfully sweet-savory entree that your family will enjoy on a weeknight or weekend. This recipe was adapted from Just One Cookbook by Namiko Chen. Serves 2 to 4.
Course: Dinner, Lunch, Main Course
Cuisine: American, Asian, Filipino, Japanese
Keyword: Beef Teriyaki Stir Fry
Servings: 4 people
Calories: 117kcal
Author: Asian in America

Ingredients

  • 1 pound boneless chicken breast or thighs
  • 1 teaspoon salt
  • 1 teaspoon black pepper powder
  • 1 knob fresh ginger about 1-inch piece, grated fresh ginger
  • 1/2 of a whole white onion, grated
  • 1/2 cup Tamari soy sauce gluten-free or low sodium soy sauce
  • 1 Tablespoon brown sugar
  • 1 Tablespoon honey
  • 1 Tablespoon mirin Japanese sweet rice wine
  • 1 Tablespoon sake
  • 2 Tablespoons vegetable oil for pan-frying chicken

Instructions

  • On a large clean chopping board place the chicken breast pieces. Cover with a piece of wax paper or plastic wrap. Pound with a meat mallet all around to tenderize. After pounding, prick the pieces all around with a fork. Marinate with salt and black pepper powder. Set aside in the refrigerator for 15 to 20 minutes.
  • In a medium-sized mixing bowl: mix together the teriyaki sauce ingredients - ginger, onion, soy sauce, brown sugar, honey, mirin, sake. Whisk together. Set aside.
  • In a large skillet, over medium heat, add vegetable oil. When oil is hot enough in about 1 to 2 minutes, pan-fry the chicken pieces, turning to brown evenly. Continue pan-frying till chicken is cooked completely about 20 to 25 minutes for this amount. When chicken is cooked, remove from the skillet and set aside.
  • Using the same skillet, pour the teriyaki sauce. Simmer over medium heat and reduce sauce till it is slightly thick in about 5 to 6 minutes. Return the chicken pieces. Tilt the pan around so the sauce spreads on the meat. Use a cooking spoon to pour the teriyaki sauce over the meat. Continue simmering for 2 minutes more.
  • To serve: slice the chicken teriyaki in bite-sized 2-inch pieces. Serve warm with boiled rice and steamed vegetables. Pour more teriyaki sauce over the chicken.
  • Cook's CommentsTamari which is gluten-free, is a low-sodium soy sauce. Sake (say "sah-keh") is the Japanese wine served with meals, made from rice in a double fermentation process that is similar to beer-making. Sake's alcoholic content is higher than most wines with an ABV of 15 to 20 % and has a clean, crisp, delicate flavor. Mirin is the Japanese cooking wine, with a lower alcohol and higher sugar content. Mirin's sweet flavor contrasts well with the slightly salty Tamari soy sauce.
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Nutrition

Serving: 1g | Calories: 117kcal | Carbohydrates: 11g | Protein: 3g | Fat: 7g | Saturated Fat: 6g | Sodium: 2235mg | Potassium: 61mg | Fiber: 1g | Sugar: 9g | Calcium: 6mg | Iron: 0.7mg