In the mood for oriental? This Teriyaki Chicken is an easy to make dish that you more than likely have all the ingredients for in your pantry. It’s really easy, fairly inexpensive and the leftovers are super!
I’ve had teriyaki chicken at restaurants that was really horrible. So I set out on my own to make it at home the way I like it. This is the basic recipe I use now.
Sometimes I’ll add other stuff. Like fresh broccoli or slivered carrots. But the basic recipe is my go to. It’s that good.
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Teriyaki Chicken
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts cut in thin pieces
- 3/4 cup water
- 1/2 cup cup soy sauce
- 3/4 -1 cup brown sugar I use the 3/4 cup as we don't like ours that sweet
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground ginger
- 1/2 tablespoon cornstarch
- 1 tablespoon vegetable oil
Instructions
- Combine the water, soy sauce, brown sugar, garlic and ginger. Whisk to mix well.
- Marinate the chicken in half of the sauce 2-3 hours, turning once.
- Stir the cornstarch into the remaining sauce and bring to boil over medium-high heat, stirring constantly, until the mixture boils and thickens slightly.
- Cool this mixture to room temperature.
- Drain the marinade off of the chicken, reserving 2 tbsp of the marinade; discard the remaining marinade.
- Stir fry the chicken in vegetable oil until chicken in almost done.
- Stir in the reserved 2 tbsp of marinade and continue stir frying until the chicken is done and glazed.
- Serve over hot rice with cooled teriyaki sauce.
Enjoy this Teriyaki Chicken!
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Photo by Bayhill