Traditional Chicken Teriyaki Food

TERIYAKI CHICKEN MARINADE

Steps:

• For the marinade: Combine the soy sauce, oil, sugar, ginger, sesame oil, sesame seeds, garlic and 1/2 teaspoon salt in a large resealable plastic bag. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds), squeeze out the air, seal tightly and massage gently to coat the chicken with marinade. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking.
• To cook: Remove the chicken from the bag, letting any excess marinade drip off, and transfer to a foil-lined baking sheet. Broil, turning halfway through, until lightly charred, cooked through and an instant-read thermometer registers 165 degrees F, about 12 minutes.

TRADITIONAL CHICKEN TERIYAKI

Steps:

• In a microwavable bowl, combine mirin, tamari (soy sauce), sugar. Microwave for 30 seconds to blend the sugar into sauce.
• Using a meat tenderizer, flatten chicken thighs into an even thickness. Sprinkle chicken with salt and pepper on both sides.
• Heat a large flat-iron skillet (or large saute pan) to medium-high heat --make sure it's thoroughly heated. Add oil, then saute the chicken for 7-9 minutes each on both sides. After 5-6 minutes on the second side (when the chicken starts to cook), chop the chicken into bite size chunks then stir for about a minute.
• Deglaze with a generous amount of sauce that covers all the pieces (reserve some as extra sauce) and stir for about a minute.
• Transfer to serving dish and add extra sauce (optional: just before adding the extra sauce, caramelize and thicken extra sauce on a saute pan by cooking it on high heat until it darkens.).

TERIYAKI CHICKEN FRIED RICE

Steps:

• Whisk the eggs with a pinch of salt in a small bowl. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the eggs and cook, without stirring, until almost set, about 1 minute. Flip the egg pancake with a rubber spatula and cook until just set on the other side, about 1 minute. Transfer to a cutting board and cut into thin strips.
• Heat the remaining 1 tablespoon oil in the same skillet over high heat. Add the chicken and cook, stirring, until almost cooked through, about 2 minutes. Add the peas and carrots, peppers and scallions and continue to cook, stirring, until crisp-tender, about 2 minutes. Add the ginger and cook, stirring, 1 minute. Add the rice and Japanese Style Teriyaki Cooking Sauce and cook, stirring, until warmed through. Stir in the egg strips and divide among 4 bowls.

EASY TERIYAKI CHICKEN

Steps:

• Slice chicken breasts and place in casserole dish. Pour bottle of teriyaki sauce over chicken. Cover dish with foil. Heat in oven for 30 minutes at 375*.

SLOW COOKER TERIYAKI CHICKEN

Steps:

• Combine chicken broth, teriyaki sauce, brown sugar, and garlic in a large bowl. Add chicken and toss with the sauce until well mixed. Pour into the slow cooker.
• Cook on Low until chicken is done, 4 to 6 hours.

SIMPLE TERIYAKI SAUCE

Steps:

• Combine 1 cup water, soy sauce, brown sugar, honey, ginger, and garlic powder in a saucepan over medium heat. Cook until nearly heated through, about 1 minute.
• Mix cornstarch and 1/4 cold water together in a cup; stir until dissolved. Add to the saucepan. Cook and stir sauce until thickened, 5 to 7 minutes.

EASY TERIYAKI CHICKEN

Steps:

• Heat the oil in a non-stick pan over a medium heat. Add the chicken and fry for 7 mins, or until golden. Add the garlic and ginger and fry for 2 mins. Stir in the honey, soy sauce, vinegar and 100ml water. Bring to the boil and cook for 2 - 5 mins over a medium heat until the chicken is sticky and coated in a thick sauce.
• Scatter over the spring onions and sesame seeds, then serve the chicken with the rice and steamed veg.

QUICK AND EASY TERIYAKI CHICKEN

Steps:

• In a medium sized bowl, combine the Merinade ingredients.
• Add the chicken to the merinade and let sit for 20 minutes.
• (OPTIONAL) Now would be a perfect time to cook some white rice while you're waiting on that chicken.
• Heat a medium sized wok and empty the chicken and merinade into it.
• Stir fry the chicken on high heat for about 5 minutes. The sauce will thicken during this time.
• (Optional) Add the green onions and stir fry for another 30 seconds.
• Remove from heat.You are now ready to serve your chicken!

TRADITIONAL TERIYAKI SAUCE

Steps:

• Gently stir all ingredients together over a medium heat until the honey is dissolved.
• Ready for use straight away, or bottle and refrigerate for future use.

EASY CHICKEN TERIYAKI RECIPE

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 to 7 min. or until done.
• Add next 3 ingredients; stir. Bring to boil.
• Stir in remaining ingredients; cover. Cook on low heat 5 min. Remove from heat. Let stand 5 min. Fluff with fork.

EASY RAMEN WITH CHICKEN AND TERIYAKI SAUCE

Steps:

• Add 4 cups water to a skillet and bring to a boil. Add ramen and cook until soft, about 5 minutes.
• Meanwhile, melt butter in another skillet over medium heat. Add carrots, zucchini, and onion and saute until vegetables have softened, about 5 minutes. Add shredded chicken, teriyaki sauce, salt, and pepper and cook until heated through and sauce has thickened, 3 to 5 minutes.
• Drain ramen and add to the vegetable and chicken mixture. Toss and add more teriyaki as needed.

EASY CHICKEN TERIYAKI

Steps:

• In a pot, put bouillon cube, water, soy sauce, brown sugar, ginger and garlic.
• Heat until boiling when sugar and cube are dissolved.
• Add chicken and cover. Turn down heat but continue a light boil until chicken is cooked thoroughly, about 25 minutes.
• Take out chicken and serve.
• **I add a little cornstarch/water mixture to the soy sauce sometimes to thicken it a bit if I want to serve it over rice.
• Freezer Directions: Prepare marinade and allow to cool. Place chicken in large freezer back. Pour cooled marinade over chicken. Seal, label, and freeze. To Serve: Thaw in fridge and cook as directed.