Teriyaki Chicken
User Reviews
5
Teriyaki Chicken
Description
The recipe involves searing chicken thigh pieces in oil to crisp the exterior while keeping the inside tender. A sauce blending low-sodium soy sauce, brown or granulated sugar, sake or vinegar, and optional mirin and sesame oil is whisked together and added after garlic is briefly sautéed to deliver depth. The sauce reduces to a shiny glaze coating the chicken.
Steamed broccoli is incorporated at the end, providing a fresh, crisp texture contrast and balancing richness. Garnishing with green onion slices injects mild sharpness. Serving this dish over steamed rice helps soak up the flavorful teriyaki sauce, completing a satisfying meal.
Adjustments such as substituting ginger for garlic, thickening the sauce with cornstarch slurry, or thinning it with water allow for customizing sauce texture and flavor as desired.
Ingredients
- 1.3 pounds chicken thigh cut into 1 ½-inch pieces, skinless, boneless
- 1 tablespoon neutral cooking oil generic cooking oil
- ¼ cup soy sauce low-sodium
- 3 tablespoons light brown sugar or white granulated sugar
- 3 tablespoons cooking sake rice wine vinegar or apple cider vinegar
- 2 tablespoons mirin optional - white wine or dry sherry can be substituted
- 1 tablespoon sesame oil optional, adds a wonderful flavour
- 2 teaspoons garlic minced, 2 cloves garlic
- 1 green onion sliced to garnish
- 4 cups broccoli lightly steamed, florets
- 1 teaspoon cornstarch or corn flour mixed with 2 teaspoons water - if needed
Instructions
- Heat cooking oil in a large pan over medium heat. Stir fry chicken, stirring occasionally until lightly browned and crisp.
- In a small jug or bowl whisk together the soy sauce, sugar, Sake/vinegar, Mirin and sesame oil to combine. Set aside.
- Add the garlic to the centre of the pan and saute until lightly fragrant (about 30 seconds). Pour in the sauce and allow to cook, while stirring, until the sauce thickens into a beautiful shiny glaze (about 2-3 minutes).*
- Add in the steamed broccoli. Garnish with green onion (or shallot) slices and serve over steamed rice.
Notes
- Substitute minced ginger for garlic or use both for variation in flavor.
- If sauce does not thicken, whisk in cornstarch mixed with water and continue cooking until syrupy.
- If sauce is too thick, thin by adding water a tablespoon at a time to reach preferred consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4serves
Amount Per Serving
Calories 344 kcal
% Daily Value*
| Calories | 344kcal | 17% |
| Carbohydrates | 21g | 7% |
| Protein | 33g | 66% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 140mg | 47% |
| Sodium | 804mg | 34% |
| Potassium | 734mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
| Vitamin A | 632IU | 13% |
| Vitamin C | 82mg | 91% |
| Calcium | 74mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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