Hands down one of my favorite quick recipes has to be Chicken Teriyaki.What draws me to this as my go to ‘fast food’ recipe is the little time it will cost you to whip up these shiny,sticky,sweet and garlicky morsels of chicken.
My Chicken Teriyaki is what you need whenever you are in the mood for takeout but you just don’t have the time to head to the nearest food court,or with the tough economic times with us,some times it’s not within our budget to always be ordering in.
That’s where my chicken teriyaki comes through,Easy to prepare and sticky teriyaki goodness will be in your plate in less that 20 minutes.So next time you need a quick fix at home,my Chicken Teriyaki will not disappoint,it’s one of the simple recipes out there that you actually can cook to impress and get yourself all the raves on the table.
The magic and beauty of teriyaki chicken is it’s simplicity.Teriyaki is of Japanese origin meaning shiny and that’s what you exactly get,Shiny bits of tender flavorful chicken with all the umami goodness from the soy sauce and the sugar/honey is what brings about the shine as the sauce simmers down to a sticky glaze in the pan.
I always make my savory Home Made Teriyaki Sauce before hand and store it in the refrigerator for those quick nights you just want to cook up something simple that doesn’t lack in flavor
Soy sauce and brown sugar are the stars of this show.In my original Teriyaki Sauce recipe,I had Chinese cooking wine included but this time I had none at hand and I must admit the result was something to write home about.
Ginger and garlic are added into the sauce bringing the tastes of Asia right into your home.
This sauce is as versatile as it comes.Be it chicken,beef like my Teriyaki Beef Mshikaki.This will no doubt go along well with pork.The thought of digging my teeth into some juicy slow cooked fall of the bone pork ribs just has my mouth drooling at the complexity of flavors that will be dancing inside my mouth
Teriyaki sauce Cana also double up as a stir fry sauce especially when thickened using some cornstarch and it’s my go to stir fry sauce whenever I have ran out of my stir fry sauce that’s more complex and a little bit of a process to bring together,nonetheless its hands down the best stir fry sauce out there,I shall be sharing that recipe with you guys,it literally changed the way I do stir fry now-days.
I developed habit If coming up with my own sauces as I can tweak them to suit my palette.Also it’s cheaper and to some point a healthier alternative as you actually have an idea of what’s going into your sauce and ultimately our bodies.
My go to part of the chicken for this kind or recipe has always been thighs.There is just something about thighs that I love,flavorful,moist and almost impossible to overcook this part of the chicken was heaven sent and is what I would normally go.
However I had to do with breasts as it’s what I had available.A pair of gigantic breasts that both weighed just over 500g.This recipe worked out perfectly due to its fast cook time,there is no risk of overcooking the bird ending up with dry pieces of tough chewy chicken.
All you really need to do is cube them up into relative equal sizable chunks for even fast cooking that will get you tender bits of chicken coated with sweet,garlicky,sticky umami goodness just how your favorite Japanese restaurant would do it,if not better.
My Chicken Teriyaki can be paired up with almost any side you could think of.Potatoes,rice,veggies,noodles you will be spoilt for choice on what to enjoy with your Chicken Teriyaki.
I went with rice with some tender stem broccoli as my veggies for the day.I do try and have a balanced diet here and then and please them vegematics as well.
My rice was from the refrigerator,leftovers from a previous dinner that I quickly reheated and paired it with my blanched and stir fried in olive oil,salt,pepper and lemon juice.Simple fresh and clean.
My broccoli had had its time in the fridge explaining the yellow flowers though in the spirit of utilizing everything and wasting nothing,they turned out crunchy with the freshness from the lemon juice helping in balancing the sweet and salty flavors from Chicken Teriyaki.
As if the protein I was getting from chicken wasn’t enough,I thought it wise to throw in boiled eggs and let’s just say I don’t regret any of that.
I prefer my eggs soft boiled especially if I am going to be having it with rice,I got caught up in the moment and left them going a tad bit longer and the yolks were set when I was cracking them up.Needless to say they went down well together and the boiled egg really elevated my Chicken teriyaki.
I always Serve these alongside lime wedges,the acidity helps in cutting through the sweet and salty flavors of the Teriyaki.
Teriyaki sauce also serves as a marinade and if you have time on you it’s always advisable to marinate the chicken for 30 minutes or overnight.I was in a hurry and a quick seasoning of salt and pepper was all I needed.
There’s also an option of cooking the veggies in together with the chicken but I do like my veggies having a different flavor profile as opposed to having everything coated in the sauce.Again this is a personal preference,if you are going to add in your veggies I would recommend making some extra sauce to cater fo that.
- 500g chicken breast
- 2 cups tender stem broccoli
- 1 tablespoon cooking oil
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- I garlic clove
- 1/2 teaspoon ginger
- 2 tablespoons water
- 2 teaspoons cornstarch
- Mix in your teriyaki sauce ingredients in a bowl and set aside.The ginger and garlic are to be minces or finely chopped.
- Wash clean your chicken breasts and pat them dry removing any excess moisture.Chop the breast up into cubes of equal sizes for even cooking.
- Season your chicken with salt and pepper then set aside.
- Heat up the cooking oil over medium high heat In a wok or a sauté pan.
- Fry your seasoned chicken cubes until no longer pink in the inside and the outside develops a nice golden brown coating.around 5 minutes.
- Pour your teriyaki sauce over the chicken.Let the chicken cook in the sauce until it’s reduced and gets sticky coating the chicken with a glossy finish.
- Take off the heat and serve hot with rice and veggies
Proceed to sprinkle some toasted sesame seeds over the chicken for extra crunch and for that authentic teriyaki bowl finish
My tender stem broccoli was blanched in hot water for two minutes then dipped in ice water to stop the cooking process.This will bring out the vibrance in color from your veggies.I gave it a quick stir fry in olive oil lemon juice butter and some thyme.This is how I prepare most of my green veggies including French beans and carrots finished off with a touch of salt and pepper to taste