Chicken Teriyaki Recipe


Nutrition

Cal/Serving: 660
Daily Value: 33%
Servings: 2

Low-Carb
Fat42g65%
Saturated7g37%
Trans0g0%
Carbs12g4%
Fiber1g2%
Sugars7g0%
Protein49g97%
Cholesterol145mg48%
Sodium1048mg44%
Calcium35mg3%
Magnesium70mg18%
Potassium595mg17%
Iron2mg12%
Zinc2mg13%
Vitamin A189IU4%
Vitamin C2mg3%
Thiamin (B1)0mg10%
Riboflavin (B2)0mg13%
Niacin (B3)23mg114%
Vitamin B61mg63%
Folic Acid (B9)15µg4%
Vitamin B121µg13%
Vitamin D1µg0%
Vitamin E5mg26%
Vitamin K0µg0%
Fatty acids, total monounsaturated24g0%
Fatty acids, total polyunsaturated8g0%
Have a question about the nutrition data? Let us know.

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Chicken Teriyaki
Namiko Chen

Just so you know, the "chicken teriyaki sauce" in a bottle does not taste like real teriyaki sauce in Japan. Teriyaki is a cooking technique. "Teri" means the "luster" given by the sweet soy sauce marinade and "yaki" means "cooking or grilling," and it’s not really the name of the sauce.

Click here to see 5 Essential Japanese Dishes to Know.

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INGREDIENTS

  • 1 pound boneless, skin-on chicken breasts or thighs, chopped into large chunks
  • 2 tablespoons soy sauce
  • 2 tablespoons water
  • 1 tablespoon mirin
  • 1 tablespoon sugar
  • 1/4 onion, grated into a bowl with juices reserved
  • One 1-inch piece ginger, grated into a bowl with juices reserved
  • 3 tablespoons sake
  • 3 tablespoons vegetable oil

DIRECTIONS

Prick the chicken on the flesh side with a fork.

Combine the soy sauce, water, mirin, sugar, onion, ginger, and 1 tablespoon of the sake in a bowl or zip-lock bag. Add the chicken, place in the refrigerator, and marinate for 2-3 hours.

When ready to cook, heat 2 tablespoons of the vegetable oil in a large skillet over medium-high heat. When hot, shake off as much marinade as possible from the chicken and place the chicken pieces skin side down. (The marinade will burn easily so try not to add any of the liquid to the pan. Do not throw away the marinade.)

When it's nicely browned, flip and cook the other side. Then, add the sake and cook, covered, for 8-10 minutes. Remove the chicken to a plate and clean the skillet. Heat the remaining oil over medium-high heat and put the chicken back in the skillet, skin side down first to make the skin crispy. Then, flip again and pour in the marinade. Cook until the sauce is reduced a bit. Baste the chicken a couple of times while cooking. Serve the chicken and pour the sauce on top. 

Recipe Details

Click here to see more recipes from Just One Cookbook.

Servings: 2
Total time: 25 minutes
Cuisine: Japanese
Special Designations: Kid-friendly

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