Poultry Essentials Two Method Teriyaki Chicken Recipes

TERIYAKI CHICKEN

Teriyaki Chicken image

Try this basic recipe for making Japanese teriyaki chicken on a stove top pan using five simple ingredients for the teriyaki sauce.

Provided by Setsuko Yoshizuka

Categories Dinner Entree Lunch

Time 35m

Yield 2

Number Of Ingredients 7

Ingredients

3/4 pound chicken thighs (boneless, skin-on; or skinless, chicken breasts, or pork tenderloin)
4 tablespoon soy sauce
4 tablespoons mirin (sweet sake)
2 tablespoons sake
2 tablespoons sugar
1 pinch fresh ginger (grated; add more to taste)
1 to 2 teaspoons olive oil (or other cooking oil; for cooking chicken)

Steps:

Gather the ingredients.
Poke the chicken using a fork to help absorb the flavors of the teriyaki sauce during cooking.
Make the teriyaki sauce. In a large bowl, combine the soy sauce, mirin, sake, sugar, and ginger and mix well.
Add chicken to the bowl and marinate the chicken in the teriyaki sauce for 15 minutes in the refrigerator.
In a large skillet, heat the olive oil over medium-high heat. Place the chicken skin-side down (if your chicken has skin) in the skillet, cooking until browned.
Flip the chicken over to cook the other side, reducing the heat to low.
Pour the teriyaki sauce that was used to marinate the chicken into the skillet. Cover the skillet with a lid and steam cook the chicken on low heat until done-the internal temperature of the chicken should reach 165 F and the juices should run clear.
Remove the lid and simmer until the sauce thickens slightly. Remove the pan from the heat.
Slice the chicken and serve on a plate. Pour the remaining thickened teriyaki sauce over the chicken.
Optional: If you like, garnish the teriyaki chicken with additional grated ginger.

Nutrition Facts : Calories 561 kcal, Carbohydrate 29 g, Cholesterol 218 mg, Fiber 0 g, Protein 43 g, SaturatedFat 8 g, Sodium 2049 mg, Sugar 26 g, Fat 28 g, ServingSize 3/4 pound chicken (2 servings), UnsaturatedFat 0 g

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