• Kirby

Teriyaki Chicken



They day I learned out to make restaurant style Teriyaki Chicken, I have a made it often since. Teriyaki chicken is really easy to do and comes out fantastic. There is honestly no reason for you to spend money when you can do it at home. Over the years, I have played with the recipe and added crushed Japanese chili flakes to give it a nice little kick of heat. But I always use the same sauce recipe every single time. Homemade Teriyaki chicken is family favorite, and nothing better than pleasing my family with some food they love. You need to try this recipe with your family and loved ones.








Teriyaki Chicken Ingredients

1.5 – 2 lbs boneless chicken thighs

1/4 cup soy

3 tablespoons light brown sugar

3 tablespoons rice vinegar

2 tablespoons white wine

1 tablespoon sesame oil

2 teaspoon minced garlic

1 tablespoon cornstarch

½ medium onion sliced

2 carrots sliced

2 celery stalks sliced

1 ½ thickly chopped cabbage

1-2 cup of cooked white rice

Optional: 1 tsp Japanese Chili flakes


Oil your wok or pan over high heat, this will cook fast. We are going to start off with our veggies and we are going to stir fry them until they sweat and the carrots soften up a bit. I like a little bite to my carrots, so I focus on those before removing. It should take about 3-4 minutes if your stove is hot enough. If not just focus on the tenderness of the carrots. Remove once done.


Now add a little more oil, we are pan frying our chicken thighs. Cook them about 3-4 minutes on each side and you want them golden brown. Cook your chicken thighs to 175 degrees internal temperature.

Once your chicken is done and removed, clean up your wok or use another pan. Add all your wet ingredients and garlic for the teriyaki sauce. Hold back on the brown sugar, we will be adding that after the rice vinegar and wine cook out.


After about 4 cooking on low heat, add your brown sugar and let cook for about 2 mins. Finally we are going to add 1 tablespoon of cornstarch mixed with 2 tablespoons of water. Turn off heat and stir in the cornstarch into the sauce. It will thicken up and make a nice thick glaze for your teriyaki chicken.

Dip your chicken thighs into sauce and get a good coating of that sauce around your chicken.

Cut your chicken thighs and place over a bed of rice and stir fried veggies. Garnish with a little sesame seeds right on top.


Enjoy!



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