Easy Teriyaki Chicken
User Reviews
5
Easy Teriyaki Chicken
Description
The recipe begins by preparing a teriyaki sauce combining teriyaki sauce, water, sugar, freshly squeezed orange juice from wedges, ground ginger, and a cornstarch slurry. This mixture is cooked gently until it thickens into a glossy glaze. Meanwhile, chicken thighs are dried thoroughly to ensure browning rather than steaming. Cut into bite-sized pieces, the chicken is browned in hot oil over medium-high heat, allowing a crust to form by cooking undisturbed before stirring.
Once the chicken is cooked through, the sauce is spooned over the pieces and stirred to coat evenly. A garnish of shredded scallions and toasted sesame seeds enhances the dish's appearance and texture. The dish pairs well with rice or vegetables, but serving suggestions should be considered separately.
Choosing chicken thighs helps keep the meat tender, even if slightly overcooked. For variation, boneless skinless chicken breasts may be used, but care should be taken to avoid drying out. A large pan heat and adequate oil are important for even cooking and browning. Gluten-free teriyaki sauce ensures this dish suits dietary needs. Adjust sugar levels as preferred.
Ingredients
For the Sauce:
- 2 TB cornstarch stirred/fully dissolved in 2 TB water
- 1 cup teriyaki sauce
- 1 cup water
- 1 cup sugar
- 1 tsp ground ginger
- orange juice do not use store-bought juice, from 3 wedges of fresh orange
For the Chicken:
- 4 chicken thighs skinless and boneless
- 2-3 TB olive oil or canola oil
- scallion toasted sesame seeds, optional garnish, thinly sliced
Instructions
- In a saucepan, combine all sauce ingredients. Use a hand whisk to stir thoroughly, ensuring there is no trace of undissolved cornstarch left. Turn heat to medium and cook, stirring, until sauce bubbles and thickens. Taste and add more sugar, if desired. Sauce will continue to thicken as it sits. Set aside.
- Thoroughly dry each piece of chicken with paper towels (this step is important to ensure chicken browns in the pan, rather than steams.) Cut chicken into 1/2-inch pieces.
- In a heavy large pan, heat oil on medium high until very hot. Add chicken and arrange in an even layer in pan. Let cook undisturbed for 2 minutes, or until bottom of chicken pieces are browned. Stir and cook just until chicken is no longer pink in center, about 2 more minutes. Remove from heat.
- Spoon desired amount of sauce over chicken and stir to coat. Garnish with scallions and sesame seeds, if desired. Serve with remaining sauce.
Notes
- Use boneless skinless chicken thighs for tender results; chicken breasts may be substituted but require careful cooking to avoid dryness.
- Thoroughly dry chicken pieces before cooking to achieve proper browning instead of steaming.
- Use a large pan and sufficient oil for even heat distribution and better color on chicken.
- Ensure teriyaki sauce is certified gluten-free if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 300kcal | 15% |
| Carbohydrates | 52g | 17% |
| Protein | 17g | 34% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 58mg | 19% |
| Sodium | 400mg | 17% |
| Potassium | 294mg | 6% |
| Fiber | 0.1g | 0% |
| Sugar | 48g | 96% |
| Vitamin A | 108IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 29mg | 3% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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