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Teriyaki chicken is so deliciously sweet and salty, and this homemade version is simple to prepare and full of flavor!
Teriyaki chicken, a tasty flavor
In my younger years, when I was just beginning my foray into eating more internationally inspired foods, one of my favorite foods to enjoy at an Asian restaurant was teriyaki chicken.
The teriyaki chicken was totally "non-threatening," meaning it wasn't too spicy or too overpowering with unfamiliar flavors. It's a milder chicken dish, typically served with some kind of vegetables and rice, so it was always perfect for my developing palate.
I liked how bright and beautiful Teriyaki chicken can be, how simple but bold in flavor sweet and salty, and it's a dish that I enjoy to this day.
And since I am me, I love to take beloved recipes that many of us like to eat in restaurants, and make them totally feasible at home, in the comfort of our own kitchens.
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This teriyaki chicken recipe is simply delightful as it is quick, easy, and delicious, and a dish that is sure to turn into a tasty flavor!
How to make teriyaki chicken
Typically, a basic traditional teriyaki sauce consists of soy sauce and sake (or mirin, which contains no alcohol), and perhaps a hint of sugar. I choose to use mirin in my version and substitute sugar for honey.
The other thing I appreciate about teriyaki sauce is that it can be prepared to have a consistency that is a bit thinner or brighter and sauce-like. The latest version is the style I really like as it deliciously covers the pieces of scorched chicken!
Because I love color and flavor when it comes to teriyaki chicken, I like to add a generous amount of freshly grated garlic and ginger to my pan, along with baby broccoli (the youngest, longest, thinnest version of broccoli) , a little red pepper, sliced onion and even small pieces of fresh pineapple.
Here's my teriyaki chicken recipe at a glance:
- To start, I make my quick teriyaki sauce.
- Then I quickly sauté my chicken pieces until well cooked; Then, I sauté my red pepper and onion slices until just softened (I like mine slightly crisp), and then add my aromatics.
- Then, I add my baby broccoli in the pan to heat it up (it's very thin and it softens quickly), then I add the chicken back to the pan; Then I drizzle a good amount of my teriyaki sauce, stirring to coat everything well.
- Finally, the fresh pineapple chunks are folded and the finished dish is covered with a pinch of green onion.
(The full recipe is below …)
This deliciously sweet and salty teriyaki chicken is a vibrant Asian-inspired recipe, filled with colorful vegetables and fresh pineapple!
Category: EntryKitchen: Asian
Performance: For 6
Nutritional information: 374 calories (without rice)
Preparation time: 20 minutesTime to cook: 15 minutesTotal time: 35 minutes
Teriyaki chicken Ingredients:
• Avocado oil or other high temperature oil • 1 1/2 pound chicken breast fillets, cut into strips or pieces • 1/2 small onion, sliced • 1 small red bell pepper, cored and sliced • 6 garlic cloves, pressed • 1 teaspoon grated ginger • 2 cups broccoli florets (long, thin broccoli) • 1 cup pieces of fresh pineapple • 2 sliced green onions • Rice to serve as a side dish
Teriyaki sauce Ingredients:
• 1/4 cup cold water • 2 tablespoons cornstarch • 3/4 cup soy sauce • 1/4 cup mirin • 3 tablespoons (heaped) honey
-Start preparing your teriyaki sauce: in a saucepan or small saucepan, mix the water and cornstarch until dissolved, then add the soy sauce, mirin and honey, and mix; place over medium-high heat and simmer for about 5-6 minutes, whisking occasionally, until sauce turns from opaque and fine to dark, shiny and slightly thick; set aside.
-To prepare the teriyaki chicken, place a heavy skillet or heavy skillet over high heat and add about 2-3 tablespoons of oil; once hot, add the chicken and let it brown for a couple of minutes before stirring and cooking thoroughly; remove from the pan and reserve for a moment.
-Add the onion slices and red pepper in the same pan, and sauté for a couple of minutes until they soften slightly but are crisp; add garlic and ginger and stir to combine until fragrant.
-Next, add the broccoli florets and stir to heat and soften, then add the chicken back into the pan; For starters, drizzle about half of the teriyaki sauce to cover everything, continue adding as much as you like (or maybe saving a little to drizzle when served) and stir to combine.
-Double in the pineapple, then garnish with green onions and serve with warm rice.
Tips and tricks for teriyaki chicken:
- Heavy Bottom Tray: Since I like to put some cold cuts on the chicken and quickly sauté the red pepper and onion, I like to use a large, thick-bottomed skillet, good for warming up more in this recipe. If you don't have one, use a nonstick skillet and let it heat up and heat first.
- Chicken strips or pieces: I like to cut the chicken breast tenderloins into strips or thin enough pieces to cook them quickly, making sure they are small pieces. This allows them to search quickly quickly.
- Vegetable / supplement matrix: Lots of color and flavor is great in a teriyaki chicken dish, so I use slices of red pepper, onion, and baby broccoli. I also add pineapple at the end for a juicy sweetness. Other tasty options are sliced carrots, peas, or even diced zucchini.
- Prepare your sauce with ease: You can beat the ingredients in your teriyaki sauce and cook over low heat, then let the sauce cool to get it ready. Go a day or two to prepare one step less, then gently reheat.
Are you hungry for tastier chicken recipes? Check out this cashew chicken, this chicken rice, or these spicy, orange chicken wings!