Homemade Chicken Teriyaki
Mmmm. Who doesn’t love chicken teriyaki? We adore this recipe and whip it up every few weeks or so as one of our weekend dinners. We’ve been able to make this fit into our nutrition plan by budgeting our calories earlier in the day, since this one has a bit of a higher count than some of our other dishes. It’s a nice mix of sweet and savory – it tastes like a dish you would order in a restaurant. One of our favorites, for sure!
|Homemade Chicken Teriyaki||
- 2 skinless, boneless chicken breasts (~ 16oz raw)
- 4 TBS low-sodium soy sauce
- 4 TBS mirin
- 1 TBS sugar
- Corn starch (enough to coat raw chicken pieces)
- Vegetable oil, sesame oil, and sake (a few splashes of each)
- 2 cloves of garlic, crushed
- Pinch of ground ginger
- Sesame seeds
- Cooked white rice, for serving.
- Combine soy, mirin, and sugar in a small sauce pan and bring to a simmer.
- Chop the raw chicken into small pieces and lightly coat with corn starch.
- Heat up a frying pan with a small glug each of vegetable and sesame oil.
- Once the oil is hot, add chicken and fry until mostly done.
- Drain most of the oil from the pan, and add the crushed garlic.
- Pour in a couple of splashes of sake and deglaze the bottom of the pan to scrape up all of those flavorful bits.
- Pour the simmering soy, mirin, and sugar mixture over the chicken and stir together.
- Add a pinch of ground ginger and a few shakes of sesame seeds.
- Stir and let simmer on low heat until sauce thickens slightly, about 10 minutes.
- Serve over a bed of steamed rice.
This stuff smells amazing when cooking. Just wait, as soon as you reach the final step, the members of your household will be hanging out in the kitchen asking how much longer they have to wait until dinner is ready!
Nommity nom nom.