Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. It should entice the reader and set the tone for the dish. Teriyaki chicken is a beloved dish that combines sweet and salty flavors, making it a favorite among both kids and adults. The tender chicken, marinated in a rich teriyaki sauce, is a perfect addition to any meal. Whether served over rice or alongside vegetables, this dish is sure to please everyone at the table.
Ingredients
– 4 chicken thighs, boneless and skinless
– 1/4 cup soy sauce
– 1/4 cup mirin
– 2 tablespoons brown sugar
– 1 tablespoon sesame oil
– 2 garlic cloves, minced
– 1 teaspoon fresh ginger, grated
– 1 tablespoon cornstarch
– 2 tablespoons water
– Sliced green onions for garnish
– Sesame seeds for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is 15 minutes, and cooking time is 20 minutes.
Nutritional Value
Based on a serving size of one chicken thigh, the nutritional value is approximately: 250 calories, 15g fat, 5g carbohydrates, 20g protein. This information is for one person.
Step-by-Step Cooking Process
1. In a bowl, mix soy sauce, mirin, brown sugar, sesame oil, garlic, and ginger to create the marinade.
2. Place chicken thighs in a zip-lock bag and pour the marinade over them. Seal and refrigerate for at least 30 minutes.
3. Preheat a grill or skillet over medium heat.
4. Remove chicken from the marinade and reserve the marinade for later.
5. Cook the chicken thighs for 6-7 minutes on each side until they are fully cooked.
6. In a small saucepan, bring the reserved marinade to a boil.
7. Mix cornstarch and water in a bowl until smooth, then add to the boiling marinade.
8. Stir until the sauce thickens, then remove from heat.
9. Brush the thickened sauce over the cooked chicken thighs.
10. Garnish with sliced green onions and sesame seeds before serving.
Alternative Ingredients
You can substitute chicken thighs with chicken breasts for a leaner option. For a gluten-free version, use tamari instead of soy sauce. You can also replace mirin with a mixture of rice vinegar and a bit of sugar.
Serving and Pairings
This teriyaki chicken pairs beautifully with steamed rice or quinoa. You can also serve it with stir-fried vegetables or a fresh green salad for a complete meal.
Storage and Reheating
Store any leftover teriyaki chicken in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave until warmed through. This dish can also be frozen for up to 3 months; thaw in the refrigerator before reheating.
Cooking Mistakes
– Avoid overcooking the chicken to keep it tender.
– Don’t skip marinating; it enhances flavor.
– Use a meat thermometer to check for doneness.
– Don’t rush the sauce thickening process.
– Ensure the skillet is hot enough before cooking.
– Avoid using low-quality soy sauce as it affects taste.
Helpful Tips
– For extra flavor, add chopped pineapple to the marinade.
– Serve with extra sauce on the side for dipping.
– Experiment with adding vegetables to the grill.
– Use skewers for a fun, easy serving option.
FAQs
Can I use chicken breast instead of thighs?
Yes, chicken breasts can be used, but they may dry out quicker, so monitor cooking time closely.
How long should I marinate the chicken?
For best flavor, marinate the chicken for at least 30 minutes, but overnight is ideal.
Can I make this recipe in advance?
Yes, you can prepare the marinade and marinate the chicken in advance, then cook it when ready to serve.
What can I serve with teriyaki chicken?
Serve it with rice, steamed vegetables, or a fresh salad for a complete meal.
Can I freeze teriyaki chicken?
Absolutely! It can be frozen for up to 3 months. Just thaw in the refrigerator before reheating.
Conclusion
This teriyaki chicken recipe is a delightful and easy dish that brings the flavors of Japan to your kitchen. With its sweet and savory glaze, it’s perfect for family dinners or entertaining guests. Try it today and enjoy a taste of something truly special!
Teriyaki Chicken Recipe
Ingredients
- 4 chicken thighs boneless and skinless
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 2 garlic cloves minced
- 1 teaspoon fresh ginger grated
- 1 tablespoon cornstarch
- 2 tablespoons water
- Sliced green onions for garnish
- Sesame seeds for garnish
Instructions
- In a bowl, mix soy sauce, mirin, brown sugar, sesame oil, garlic, and ginger to create the marinade.
- Place chicken thighs in a zip-lock bag and pour the marinade over them. Seal and refrigerate for at least 30 minutes.
- Preheat a grill or skillet over medium heat.
- Remove chicken from the marinade and reserve the marinade for later.
- Cook the chicken thighs for 6-7 minutes on each side until they are fully cooked.
- In a small saucepan, bring the reserved marinade to a boil.
- Mix cornstarch and water in a bowl until smooth, then add to the boiling marinade.
- Stir until the sauce thickens, then remove from heat.
- Brush the thickened sauce over the cooked chicken thighs.
- Garnish with sliced green onions and sesame seeds before serving.
