Teriyaki Chicken Recipe

As our family has steered farther and farther away from fast food, one of our favorite take-outs has become teriyaki chicken. If you’ve been to enough teriyaki restaurants or store delis, you know that not all teriyakis are created equal.


It’s such a treat to be able to create our favorite take-out at home.

Ingredients:

  • 3-4 tablespoons canola or vegetable oil
  • 1 pound chicken thighs or breasts
  • 1 cup cold water
  • 2 tablespoons cornstarch
  • 1/2 cup soy sauce
  • 1/2 cup honey
  • 3/4 cup brown sugar
  • 1 teaspoon onion powder
  • 1 clove fresh garlic, grated using micro grater
  • 1/2 teaspoon fresh ginger, grated using micro grater
  • Salt & pepper
  • Dash of crushed red pepper flakes (optional)

Over medium heat, cook chicken in oil. Start with a hot pan. The key to perfect chicken is not to over-cook it but chicken can never be underdone. Chicken is done when the thickest part is 165 degrees and no less. A good meat thermometer is a must for a home cook.

While chicken is cooking, place the rest of the ingredients (except for the salt & pepper into a medium bowl or pitcher. Whisk well and set aside.

When chicken is done, cut it into bite-size pieces. Toss back into the pan on medium heat again.

Immediately pour your sauce over the chicken and stir as it heats up. It will become thicker. Cook for about 5 minutes or until thick. Salt & pepper to your liking. If you like a bit of heat, toss in a few crushed red pepper flakes. Use sparingly as they are very spicy. My high school friend and I learned this years ago when we mistook them for bacon bits and piled them on our salads once at a salad bar. H-h-h-h-ot.

Serve with some steamy rice or simply in chilled lettuce for a healthy wrap. For a fun touch, find a food-safe container to press a serving of rice into and then turn upside-down on your plates. Ice cream scoops, cookie cutters, or a heart-shaped bowl are all fun options for shaping rice. Happy take-out to you. Only, you know, in.

How to Cook Rice

Rinse and then place 2 cups of rice into a saucepan with 4 cups of water & 1/2 teaspoon sea salt. Stir. Bring to a boil over high heat. Turn heat down to lowest setting then cover with lid. Allow to simmer for about 15 minutes.

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