Best 2 Chicken Teriyaki Its A Secret Recipes

Chicken teriyaki: A journey of flavors and culinary artistry.
Indulge in the delectable world of chicken teriyaki, a harmonious marriage of savory, sweet, and tangy flavors. With its origins in Japanese cuisine, this dish has captivated taste buds worldwide with its versatility and tantalizing taste profile. Embark on a culinary journey with our comprehensive guide, featuring an array of chicken teriyaki recipes that cater to diverse preferences and skill levels. From classic teriyaki to the tantalizing fusion of pineapple teriyaki, and the simplicity of Teriyaki chicken in the air fryer, our collection will satisfy every craving. Unlock the secrets of crafting the perfect teriyaki sauce, ensuring a rich glaze that enhances the tender chicken. Discover the art of balancing sweet, tangy, and umami flavors, creating a symphony of tastes that linger on the palate. Whether you prefer the traditional method of pan-frying or the convenience of the air fryer, our recipes guide you through each step, ensuring success in your culinary endeavor. Prepare to tantalize your taste buds and immerse yourself in the delicious realm of chicken teriyaki.

Check out the recipes below so you can choose the best recipe for yourself!

TERIYAKI CHICKEN

Teriyaki Chicken image

This Teriyaki Chicken recipe will quickly become a new favorite! In this one pan recipe, bite size chicken breasts pieces are sautéed in a skillet then coated with an easy and delicious teriyaki sauce. To make this a 15 minute recipe prep the sauce mixture while the chicken is cooking.

Provided by Jaclyn

Categories Main Course

Time 15m

Number Of Ingredients 12

Ingredients

1 1/4 lbs. boneless skinless chicken breasts, (diced into 1-inch cubes)
1 Tbsp olive oil
1/4 cup low-sodium soy sauce
1/4 cup water*
2 Tbsp honey
1 1/2 Tbsp packed light brown sugar
1 Tbsp rice vinegar
1/4 tsp toasted sesame oil
2 tsp peeled and minced fresh ginger
2 tsp peeled and minced fresh garlic ((2 cloves))
2 tsp cornstarch
Sesame seeds and chopped green onions, (for serving (optional))

Steps:

Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
Add in chicken and let brown on bottom about 3 - 4 minutes then flip and continue to cook until center registers about 160 degrees, about 3 minutes longer.
While chicken is cooking, in a small mixing bowl (or liquid measuring cup) whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic and cornstarch.
Stir the sauce in with the cooked chicken and continue to cook and toss until sauce has thickened, about 30 - 60 seconds longer.
Serve warm garnished with green onions and sesame seeds if desired.

Nutrition Facts : Calories 258 kcal, Carbohydrate 15 g, Protein 30 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 90 mg, Sodium 698 mg, Sugar 13 g, ServingSize 1 serving

CHICKEN TERIYAKI

Chicken Teriyaki image

Teriyaki is derived from the Japanese root words teri, to shine, and yaki, to broil or grill. That's the way traditional teriyaki looks: shiny and incised with grill marks. In Japan, teriyaki is a mix of soy sauce, sake and the rice wine mirin, which imparts a subtle sweetness. The teriyaki found throughout Seattle, of which this is an adaptation, is a bit more showy. Cooks sweeten with white sugar and pineapple juice. They thicken with cornstarch. Ginger and garlic go into the mix because of the Korean ancestry of many cooks. It is not at all traditional, but it is simple to prepare and addictive to eat. Be sure to plan ahead as you do need to marinate the chicken before cooking. An overnight stay in the fridge is ideal, but many readers have been happy with a quick marinade of an hour or so.

Provided by John T. Edge

Categories dinner, easy, quick, weekday, main course

Time 30m

Yield 8 servings

Number Of Ingredients 10

Ingredients

1 cup soy sauce
1 cup granulated sugar
1 1/2 teaspoons brown sugar
6 cloves garlic, crushed in a press
2 tablespoons grated fresh ginger
1/4 teaspoon freshly ground black pepper
1 3-inch cinnamon stick
1 tablespoon pineapple juice
8 skinless, boneless chicken thighs
2 tablespoons cornstarch

Steps:

In a small saucepan, combine all ingredients except cornstarch and chicken. Bring to boil over high heat. Reduce heat to low and stir until sugar is dissolved, about 3 minutes. Remove from heat and let cool. Discard cinnamon stick and mix in 1/2 cup water.
Place chicken in a heavy-duty sealable plastic bag. Add soy sauce mixture, seal bag, and turn to coat chicken. Refrigerate for at least an hour, ideally overnight.
Remove chicken and set aside. Pour mixture into a small saucepan. Bring to a boil over high heat, then reduce heat to low. Mix cornstarch with 2 tablespoons water and add to pan. Stir until mixture begins to thicken, and gradually stir in enough water (about 1/2 cup) until sauce is the consistency of heavy cream. Remove from heat and set aside.
Preheat a broiler or grill. Lightly brush chicken pieces on all sides with sauce, and broil or grill about 3 minutes per side. While chicken is cooking, place sauce over high heat and bring to a boil, then reduce heat to a bare simmer, adding water a bit at a time to keep mixture at a pourable consistency. To serve, slice chicken into strips, arrange on plates, and drizzle with sauce.

Nutrition Facts : @context http, Calories 459, UnsaturatedFat 16 grams, Carbohydrate 31 grams, Fat 25 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 7 grams, Sodium 1873 milligrams, Sugar 26 grams, TransFat 0 grams

Tips:

Choose the right chicken: Boneless, skinless chicken thighs or breasts are best for this recipe. They're flavorful and juicy, and they cook quickly.
Make sure the chicken is evenly coated in the marinade: This will help the chicken to absorb all of the flavors of the marinade.
Don't overcrowd the pan: If you crowd the pan, the chicken will steam instead of sear.
Cook the chicken over medium-high heat: This will help to create a nice sear on the outside of the chicken while keeping the inside juicy.
Don't overcook the chicken: Chicken is cooked through when it reaches an internal temperature of 165 degrees Fahrenheit.
Let the chicken rest before slicing: This will help the juices to redistribute throughout the chicken, making it more tender and flavorful.

Conclusion:

Chicken teriyaki is a delicious and easy-to-make dish that is perfect for any occasion. It's a great way to use up leftover chicken, and it's also a healthy and affordable meal. So next time you're looking for a quick and easy weeknight dinner, give chicken teriyaki a try. You won't be disappointed!