Chicken Teriyaki

 

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Chicken Teriyaki

Course Main Course
Cuisine Asian
Prep Time 2 hours 10 minutes
Cook Time 15 minutes
Total Time 2 hours 25 minutes
Servings 4

Ingredients

Protein

  • 2 lbs boneless chicken thighs or breasts
  • 2 Tbsp oil

Marinade/Sauce

  • 3.5 Tbsp mirin
  • 3.5 Tbsp soy sauce
  • 1.5 tsp dark soy sauce chinese
  • 2 Tbsp brown sugar
  • 1 tsp ginger grated
  • 1.5 tsp sesame oil
  • 1 Tbsp cornstarch

Rice

  • 2 cups rice steamed

Optional

  • 1 bag vegetables frozen

Instructions

  1. Prepare rice in rice cooker.

  2. Cut chicken into small 1 inch pieces. 

  3. Mix the mirin, soy sauce, dark soy sauce, brown sugar, ginger, sesame oil, and cornstarch until well combined.

  4. Add mixture and chicken to a ziploc bag. Place in refrigerator and marinate for a minimum of 30 minutes (2 hours is ideal, overnight at most).

  5. If adding vegetables, steam for 5 minutes in a pot.

  6. Add chicken to a medium high wok, reserving marinade. Sear chicken on one side, before tossing and stir frying until well browned.

  7. Add the reserved marinade to the pan, increase heat to high, and bring to a boil. Immediately reduce heat to medium, and allow sauce to simmer until it coats the chicken.

  8. If adding vegetables, add steamed vegetables to wok and mix well.

  9. Serve over rice.

Recipe Notes

Completed once 4/2/17, Still needs tweaking

References:

  • http://thewoksoflife.com/2016/03/mall-chicken-teriyaki/