Happy Friday Y’all!
I wanted to share with y’all, a quick and simple teriyaki chicken recipe that you and your family will love. In my last post, I shared a delicious and easy cinnamon roll recipe. If you missed it, you can read about it here. In the South we love our sweet treats, but we also love a good savory dish as well. Jennifer and I love teriyaki chicken, so in this post I’m going to share this quick and easy recipe. It’s not only easy, but it’s so good it will have you going back for seconds and maybe even thirds.
Teriyaki Chicken, is a traditional Japanese dish that is healthy as well as delicious. I usually serve my teriyaki chicken over white rice, but if you want a healthier option you can substitute brown rice or quinoa. Keep reading for this quick teriyaki chicken recipe, and the mouthwatering dish.
List of Ingredients for the Teriyaki Chicken Recipe
Before we can get started we always have to make sure, that we have our complete list of ingredients.
-3 lbs Chicken Thighs
-1 Tablespoon of Vegetable Oil
-1/4 cup Teriyaki Sauce (add more as needed for flavor)
-3 tablespoons of Apple Cider Vinegar, you can also White Vinegar
-1 teaspoon of Cornstarch or flour
-2 teaspoons of water (optional for thickening purposes)
-1/2 cup of chopped onion stem
-1 teaspoon of Sesame oil
-3 tablespoons of brown sugar
What’s the Best Type of Chicken to Use?
The type of chicken that you use is very, very important I found that chicken thighs are the better option for this dish. I know chicken breasts are often the favorite part of the chicken, but chicken thighs are under appreciated. Chicken thighs are more flavorful, succulent, and often meatier than breasts. Chicken breasts can easily be overcooked, toughen up, and quickly dry out.
How to Cut Your Chicken Thighs
I know that there is a lot of debate going on about washing your chicken or not washing your chicken. I always wash my chicken, I guess it’s just a southern thing. After you wash and clean your thighs, you will remove the skin. Then, you will cut your thighs into chunks.
It’s Time to Sauté Our Chicken
Now that our thighs are clean and cut we need to sauté our chicken. You will need to pour 1 tablespoon of vegetable oil, in a large pan over medium heat. Once your oil is warm enough you will begin to place your chunks of chicken thighs into the oil.
As you’re waiting for your oil to warm up, you can began to chop up your 1/2 cup of green onion stem.
We sauté our chicken, so that it becomes lightly brown and crispy, while still preserving its texture, moisture, and flavor. As the chicken is sautéing, I began to add the 1/2 cup of chopped green onion stem.
How to Make Your Teriyaki Sauce
While your chicken is sautéing you can begin to make your teriyaki sauce for your recipe. In a small bowl or in a measuring cup, you will begin to mix your ingredients. Add 1/4 cup of teriyaki sauce (add more as needed for flavor), 3 tablespoons of Apple Cider Vinegar, or white vinegar, 1 teaspoon of sesame oil , and 3 tablespoons of brown sugar. Then, add 1 teaspoon of cornstarch or flour, mixed with 2 teaspoons water for thickening.
ADDING TERIYAKI SAUCE TO YOUR CHICKEN
Once you’ve poured in your teriyaki sauce, allow your chicken to simmer on low heat for about 10 minutes.
*If you notice your sauce is too thick, you can add a little water.*
Teriyaki Chicken with Chopped Broccoli on the Side
As I stated earlier, I like to serve my Teriyaki chicken over white rice, but you can substitute brown rice or quinoa and your dish will be just as delicious. The remaining green onions can be used as garnish over your chicken. As a side dish you can add broccoli or mixed vegetables.
I hope you enjoyed this post, this is the perfect meal because it’s quick, simple, and amazing. It will quickly become a favorite for you and your loved ones. One more thing about this dish, it freezes quite well so if you make too much. You can put it away and save it for another time.
Feel free to let us know what you think in the comments section.
I hope everyone has a wonderful weekend!
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Teriyaki Chicken Recipe
Equipment
- Stove
Ingredients
- 3 lbs of Chicken breast
- 1 tablespoon of vegetabe oil
- 1/4 cup of Teriyaki sauce (add more as needed for flavor)
- 3 tablespoons of Apple Cider Vinegar or white vinegar
- 1 teaspoon of cornstarch or flour
- 2 teaspoons of water (optional for thickening purposes)
- 1/2 cup of chopped onion stem
- 1 teaspoon of Sesame oil
- 3 tablespoons of brown sugar
Instructions
- First, I always think it's good practice to wash and clean your chicken thighs because you will want to remove the skin.
- Once you've finished properly cleaning the chicken, you cut the chicken into chunks.
- Add 1 tablespoon of vegetable oil, in a large pan over medium heat. Once your oil is warm enough you will begin to place your chunks of chicken thighs into the oil.
- As you're waiting for your oil to warm up, you can began to chop up your 1/2 cup of green onion stem.
- Next we're going to sauté our chicken, so that it becomes light brown and crispy, while still preserving its texture, moisture, and flavor. As the chicken is sautéing, I began to add the 1/2 cup of chopped green onion stem.
Teriyaki Sauce
- Add 1/4 cup of teriyaki sauce (add more as needed for flavor), 3 tablespoons of Apple Cider Vinegar, or white vinegar, 1 teaspoon of sesame oil , and 3 tablespoons of brown sugar.
- Then, add 1 teaspoon of cornstarch or flour, mixed with 2 teaspoons water for thickening.
- Once you've poured in your teriyaki sauce, allow your chicken to simmer on low heat for about 10-15 minutes.
- *If you notice your sauce is too thick, you can add a little water.*