Chicken Teriyaki Recipes

TERIYAKI CHICKEN

Steps:

• Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
• Add in chicken and let brown on bottom about 3 - 4 minutes then flip and continue to cook until center registers about 160 degrees, about 3 minutes longer.
• While chicken is cooking, in a small mixing bowl (or liquid measuring cup) whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic and cornstarch.
• Stir the sauce in with the cooked chicken and continue to cook and toss until sauce has thickened, about 30 - 60 seconds longer.
• Serve warm garnished with green onions and sesame seeds if desired.

3-INGREDIENT TERIYAKI CHICKEN RECIPE BY TASTY

Steps:

• Sear the chicken thighs evenly in a pan, then flip.
• Add the soy sauce and brown sugar, stirring and bringing to a boil.
• Stir until the sauce has reduced and evenly glazes the chicken.
• Serve with rice, if desired!
• Enjoy!

TERIYAKI CHICKEN

Steps:

• Rinse chicken halves, and pat dry with paper towels. Place chicken cut side down in a 9x13 inch baking dish.
• In a medium mixing bowl, combine sugar, soy sauce, grated ginger and garlic. Mix well, and pour mixture over chicken. Cover and refrigerate for at least 3 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake chicken uncovered in the preheated oven for 1 hour, basting frequently. Test for doneness, making sure there is no pink left in the meat. Let cool slightly, then cut into smaller pieces to serve.

BAKED TERIYAKI CHICKEN

Steps:

• In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
• Preheat oven to 425 degrees F (220 degrees C).
• Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
• Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

TERIYAKI CHICKEN

Steps:

• Combine water, soy sauce, brown sugar, garlic and ginger.
• Whisk to mix well.
• Marinate chicken in half of sauce 2-3 hours, turning once.
• Stir cornstarch into remaining sauce and bring to boil over medium-high heat, stirring constantly, until mixture boils and thickens slightly (I did this step right before cooking chicken).
• Cool this mixture to room temperature.
• Drain marinade off of chicken, reserving 2 tbsp of the marinade; discard remaining marinade.
• Stir fry chicken in vegetable oil until chicken in almost done.
• Stir in reserved 2 tbsp of marinade and continue stir frying until chicken is done and glazed.
• Serve over hot rice with cooled teriyaki sauce.

CHICKEN TERIYAKI

Steps:

• Place chicken on a cutting board and poke several holes through the skin with a sharp knife. Season with 1 tsp salt.
• Place chicken, skin side down, in a cold large cast-iron skillet and cook over medium heat, undisturbed, until chicken skin releases easily, about 5 minutes. Reduce heat to medium-low and continue to cook, lifting up once or twice to let hot fat run underneath, until skin is evenly golden brown and crisp, about 12 minutes.
• Meanwhile, whisk soy sauce, mirin, and sake in a small bowl.
• Transfer chicken skin side up to a plate. Wipe out skillet and increase heat to medium. Pour in soy sauce mixture and cook, stirring occasionally, until thickened slightly, about 4 minutes. Return chicken to pan, arranging skin side up, and cook, adding a splash of water if sauce looks too thick, until underside is cooked through, about 1 minute. Turn thighs skin side down and continue to cook until warmed through and coated, about 1 minute more. Transfer chicken to a cutting board and slice into 1/2" strips; set teriyaki sauce in skillet aside.
• Toss radishes, scallions, and vinegar in a small bowl. Season with remaining 1/2 tsp. salt.
• Place rice on a platter and arrange chicken over. Drizzle with reserved teriyaki sauce and top with radish salad.

CHICKEN TERIYAKI

Steps:

• In a small saucepan, combine all ingredients except cornstarch and chicken. Bring to boil over high heat. Reduce heat to low and stir until sugar is dissolved, about 3 minutes. Remove from heat and let cool. Discard cinnamon stick and mix in 1/2 cup water.
• Place chicken in a heavy-duty sealable plastic bag. Add soy sauce mixture, seal bag, and turn to coat chicken. Refrigerate for at least an hour, ideally overnight.
• Remove chicken and set aside. Pour mixture into a small saucepan. Bring to a boil over high heat, then reduce heat to low. Mix cornstarch with 2 tablespoons water and add to pan. Stir until mixture begins to thicken, and gradually stir in enough water (about 1/2 cup) until sauce is the consistency of heavy cream. Remove from heat and set aside.
• Preheat a broiler or grill. Lightly brush chicken pieces on all sides with sauce, and broil or grill about 3 minutes per side. While chicken is cooking, place sauce over high heat and bring to a boil, then reduce heat to a bare simmer, adding water a bit at a time to keep mixture at a pourable consistency. To serve, slice chicken into strips, arrange on plates, and drizzle with sauce.

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.