Japanese Teriyaki Chicken Recipe

Classic Teriyaki Chicken

Ingredients:

4 boneless, skinless chicken breasts
1/2 cup soy sauce
1/4 cup mirin
1/4 cup sake
1/4 cup brown sugar
1 tablespoon grated ginger
2 cloves garlic, minced
1 tablespoon cornstarch
1 tablespoon water
Sesame seeds and sliced green onions for garnish

Steps:

In a bowl, whisk together soy sauce, mirin, sake, brown sugar, ginger, and garlic until sugar dissolves.
Add chicken breasts to the marinade and let it sit for at least 30 minutes or overnight.
Preheat oven to 400°F. Line a baking sheet with parchment paper and place chicken on it.
Bake for 20-25 minutes, until chicken is cooked through and juices run clear.
In a small bowl, mix cornstarch and water until smooth. Pour mixture into the saucepan containing the marinade. Cook over medium heat, stirring constantly, until the sauce thickens.
Brush chicken with the thickened sauce and sprinkle with sesame seeds and sliced green onions for garnish.

Teriyaki Chicken Skewers

Ingredients:

4 boneless, skinless chicken thighs, cut into bite-sized pieces
1/3 cup soy sauce
1/3 cup mirin
1/4 cup honey
1 tablespoon grated ginger
2 cloves garlic, minced
1 tablespoon cornstarch
1 tablespoon water
Wooden or metal skewers

Steps:

Soak wooden skewers in water for at least 30 minutes.
In a bowl, whisk together soy sauce, mirin, honey, ginger, and garlic until honey dissolves.
Add chicken pieces to the marinade and let it sit for at least 30 minutes or overnight.
Thread chicken onto skewers.
Preheat grill to medium-high heat. Grill skewers for 8-10 minutes, turning occasionally, until chicken is cooked through and slightly charred.
In a small bowl, mix cornstarch and water until smooth. Pour mixture into the saucepan containing the marinade. Cook over medium heat, stirring constantly, until the sauce thickens.
Brush skewers with the thickened sauce and serve.

Teriyaki Chicken Fried Rice

Ingredients:

2 cups cooked rice
2 tablespoons vegetable oil
1/2 onion, diced
1/2 red bell pepper, diced
1/2 cup frozen peas and carrots
2 cloves garlic, minced
2 eggs, beaten
2 boneless, skinless chicken breasts, cut into bite-sized pieces
1/4 cup soy sauce
1/4 cup mirin
1/4 cup brown sugar
1 tablespoon grated ginger
1 tablespoon cornstarch
1 tablespoon water
Sesame seeds and sliced green onions for garnish

Steps:

In a bowl, whisk together soy sauce, mirin, brown sugar, ginger, and garlic until sugar dissolves.
Add chicken pieces to the marinade and let it sit for at least 30 minutes or overnight.
Heat vegetable oil in a large skillet or wok over medium-high heat. Add onion and red bell pepper and cook until softened.
Add frozen peas and carrots and cook for 2-3 minutes, until vegetables are tender.
Push vegetables to one side of the skillet. Add beaten eggs to the other side and scramble until cooked through.
Stir in cooked rice and chicken with marinade. Cook for 5-7 minutes, until chicken is cooked through and rice is slightly crispy.
In a small bowl, mix cornstarch and water until smooth. Pour mixture into the saucepan containing the marinade. Cook over medium heat, stirring constantly, until the sauce thickens.
Drizzle thickened sauce over fried rice and sprinkle with sesame seeds and sliced green onions for garnish.

Conclusion

Japanese Teriyaki Chicken Recipe is a versatile and flavorful ingredient that can be used in a variety of dishes. From classic teriyaki chicken to innovative creations like teriyaki chicken skewers and teriyaki chicken fried rice, there are endless possibilities when it comes to this delicious recipe. Whether you’re a seasoned chef or a beginner cook, these easy-to-follow recipes are sure to impress even the most discerning foodies. So why not give them a try and explore the world of Japanese Teriyaki Chicken Recipe today?