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Teriyaki Chicken
Created by: Howcan Team
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons vegetable oil
- Sesame seeds and green onions for garnish (optional)
Instructions
- In a small bowl, whisk together 1/2 cup soy sauce, 1/4 cup brown sugar, 2 tablespoons honey, 2 cloves minced garlic, and 1 teaspoon grated ginger to make the teriyaki sauce.
- Cut the chicken breasts into bite-sized pieces and place them in a large bowl. Pour half of the teriyaki sauce over the chicken and marinate for at least 30 minutes.
- In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry.
- Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken pieces and cook until browned and cooked through, about 6-8 minutes.
- Pour the remaining teriyaki sauce and the cornstarch slurry into the skillet with the chicken. Cook, stirring constantly, until the sauce thickens and coats the chicken, about 2-3 minutes.
- Remove from heat and garnish with sesame seeds and chopped green onions if desired.
- Serve the teriyaki chicken over steamed rice or with a side of vegetables. Enjoy!
Teriyaki chicken has a rich history rooted in Japanese culinary tradition. The dish originated in the Kanto region of Japan, where it was first prepared by grilling or broiling chicken and then glazing it with a sweet and savory teriyaki sauce. The sauce, made from soy sauce, mirin, and sugar, gives the chicken its distinctive flavor. Over time, teriyaki chicken gained popularity in the United States, where it was embraced for its delicious combination of flavors. Today, it is a staple in Japanese restaurants worldwide. Chefs like Nobuyuki "Nobu" Matsuhisa have elevated the dish, while restaurants in Tokyo's Yakitori Alley serve up some of the best versions. To make the perfect teriyaki chicken, it's crucial to get the balance of sweet and savory in the sauce just right. For a twist, consider using alternative methods like grilling or pan-searing the chicken before glazing it with the teriyaki sauce.
30 min
4
350 calories
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