Chicken teriyaki recipe – Living in a college town, everything is more condensed than usual. Walking up the main street, you might pass a sushi place, a sandwich shop, a Chinese restaurant, and a Panera; and that’s just one block. With the myriad of ethnic cuisine surrounding me, and my immense lack of funds, I had no other choice but to resort to learning how to cook these wonderful dishes myself. Clearly, I have no experience cooking Asian food (me = middle-class white boy from the suburbs) so I had to resort to the internet. see also : SND – Roast Chicken and sides ( Lemon Roasted Chicken Recipe )
Somewhere I found this recipe for Teriyaki sauce (and I don’t remember where, but I think it’s just a generic recipe for basic sauce) and I thought to myself, how could I play with this and make delicious food?? Well, not wanting to venture too far from normalcy (seeing as I still wanted my roommates to eat it) I decided my first stop would be chicken.
The delightfully salty and definitive flavor profile of Teriyaki is something I was ecstatic to recreate. And boy, did it turn out well. Of course, the cornstarch added in the correct way makes it think and glaze-like as most restaurant sauces are (the first time I just dumped it in – not tasty). Technique is everything.
¼ cup soy sauce
1 cup water
3 Tbsp brown sugar
1 clove garlic, minced or pasted
1 Tbsp ginger (I use powder, but minced or grated root would be best)
2 Tbsp cornstarch
¼ cup cold water
1 Tbsp sesame oil
2 Tbsp vegetable oil
1 large yellow onion, diced
2 cloves of garlic, minced
1 large pinch of red pepper flakes
4 boneless skinless chicken breasts, cubed
1 bag frozen broccoli, or mixed vegetables
2 green onions, chopped down to the white parts
In a small bowl whisk the cornstarch and the cold water to form a slurry. Set aside.
In a small saucepan, combine the rest of the ingredients and heat, stirring occasionally. Once simmering, add the cornstarch slurry and stir with a whisk until thickened. Keep on low and set aside.
I a wok or large skillet, heat 1 Tbsp sesame oil and 2 Tbsp vegetable oil over high heat. Add the onion and cook until the onion is golden brown, about 5-6 minutes. Add the garlic, red pepper, and chicken cooking until the chicken is cooked through, about 6-8 minutes. Add the broccoli and Teriyaki sauce and stir. Heat for another 3 minutes or until the broccoli is warmed through and the sauce is bubbly. Serve over white rice, topping with the green onion. Serves 4.