Teriyaki Chicken
Sweet-savory teriyaki chicken — sheet pan supper, pineapple foil packets, teriyaki chicken bowls, lo mein, and a rice casserole for busy weeknights.
★ lunch
lunchTeriyaki Chicken
Everyone can appreciate velvety chicken blanketed in a warm, sweet and sticky glaze! Teriyaki was intruded to the United States by Japanese immigrants who settled in Hawaii in the 1960’s but this method of cooking dates back to 17th century Japan. It’s a cooking technique in which foods are broiled, grilled or stir-fried in a glaze of soy sauce, sake (or mirin), and sugar (or honey).
Ashley PanIngredients
- 4 Chicken thighs boneless skinless 1” cubed
- Marinade:
- 2 Tbsp Water
- 1 Tbsp Neutral Oil
- 1 Tbsp Cornstarch
- 2 tsp Shaoxing Wine
- 2 cloves Garlic - minced
- 1/2 tsp Ginger - minced
- 1/2 tsp Granulated Sugar
- Sauce:
- 1/4 cup Chicken stock
- 1 Tbsp Pineapple Juice
- 1 Tbsp Orange Juice
- 1 Tbsp Soy Sauce
- 2 tsp Rice Vinegar
- 2 tsp Mirin
- 1 tsp Honey
- 1 tsp Granulated Sugar
- 2 cloves Garlic - minced
- 1 tsp Ginger - minced
- Remaining ingredients:
- 2 Tbsp Neutral Oil
- 2 Scallions - green parts chopped
Instructions
- 1Marinate chicken in marinade ingredients for 30 minutes at room temp
- 2In a small bowl combine sauce ingredients, set aside
- 3In a wok bring heat to medium high, add the oil
- 4Add in the chicken peices, let it cook for 4 minutes only tossing the chicken once
- 5Toss the chicken around in the wok, reduce heat to medium, cook for another 4 minutes, remove chicken and set aside
- 6Reduce heat to medium low, add the sauce, bring to a simmer
- 7Add back the chicken, toss, cook for 2 minutes, if the sauce is too thin add a little cornstarch slurry to thicken it up, garnish with scallions, serve with sautéed vegetable and white rice, enjoy!
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Open in Pepper →Sticky Sweet Chicken Everybody Actually Eats
Teriyaki chicken is the dinner nobody argues about. Soy sauce, brown sugar, and a little vinegar cook down into a glaze that clings to the chicken, and suddenly the kids are eating broccoli without being asked twice.
Cooks on Pepper reach for these on the nights when the fridge has chicken thighs and half a bell pepper and nothing else is planned. Most of it is one pan, one bowl, or one sheet, and it's done in about the time rice takes.
Every recipe here is a real weeknight plan: Teriyaki Chicken Sheet Pan Supper with broccoli and red pepper, Teriyaki Chicken and Pineapple Foil Packets, Pineapple Teriyaki Chicken & Coconut Rice, Teriyaki Chicken and Lo Mein, a teriyaki chicken bowl, a Teriyaki Chicken and Rice Casserole, and a bowl with charred Brussels sprouts.
Quick Tips
- 1
Use thighs when you can
Boneless skinless thighs stay juicy through 20 minutes of high heat and soak up marinade better than breast. Cut them into 1-inch pieces for bowls and stir-fries.
- 2
Marinate at least 30 minutes
Half an hour in soy sauce, brown sugar, and rice wine vinegar is enough for flavor; overnight in the fridge is even better if you plan ahead.
- 3
Save sauce for the end
Set aside about 1/4 cup of the marinade before it touches raw chicken, then simmer it 2 to 3 minutes at the end for a glossy glaze that isn't watery.
- 4
Give the pan room
Cook chicken in two batches in a hot skillet so it browns instead of steaming, about 4 to 5 minutes per side, then add vegetables.
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