Skip to main content

Teriyaki Chicken


It was back to school time for my kids yesterday. Being the first day, they were not bothered to bring their lunch boxes as they were aware it would only be a couple of hours spent there. So, I decided to prepare a delicious Teriyaki Chicken lunch for them at home instead. I used boneless and skinless chicken thigh meat for this dish. I also made some extra sauce to go with some steamed rice. They enjoyed it very much.


Teriyaki Chicken

Ingredients

6 Chicken Thighs, boneless, skinless
2 - 3 Tbsp Vegetable/Canola Oil
Toasted Sesame Seeds (Optional)

Marinate
2 tsp Ginger Juice
1 Tbsp Mirin
1 Tbsp Sake
1 1/2 Tbsp Japanese Soy Sauce

Sauce
4 Tbsp Japanese Soy Sauce
6 Tbsp Mirin
6 Tbsp Sake
2 Tbsp Sugar

Method

Trim the excess fat from the chicken and lay them flat. Make a few cuts in the thickest part of the flesh. Combine the chicken with the marinate sauce and set aside for about 30 minutes in the refrigerator.

Remove the chicken and discard the marinate sauce. Heat the oil in a skillet over high heat. Place the chicken and cook until both side are lightly brown in color.

Lower the heat and pour in the sauce mixture. Bring it to a boil and reduce to low heat. Simmer for about 10 minutes or until the chicken is well coated and the sauce is thicken. Serve immediately with some toasted sesame seeds, if desired.
Labels:

Comments

  1. A Bowl Of MushSeptember 3, 2009 at 6:13 AM

    Yum! This looks like REALLY good Teriyaki chicken!!

    ReplyDelete
  2. AmritaSeptember 3, 2009 at 8:02 AM

    That looks absolutely delicious! My mom also used to use Worcestershire sauce in the marinade secretly!

    ReplyDelete
  3. LK- Healthy DeliciousSeptember 3, 2009 at 8:26 PM

    yum! it looks so good with that rice too!

    ReplyDelete
  4. AnonymousSeptember 4, 2009 at 5:24 AM

    Hi,

    Beautiful colour. Can I use normal light soy sauce? Also, do I go to wine section for sake?

    Lalaland

    ReplyDelete
  5. Craig KillickSeptember 6, 2009 at 5:56 AM

    Made this last night. Struggled to get the juice to reduce (think it may have been my choice of Chinese Cooking Wine instead of Sake due to none in supermarket) but the meal was awesome and VERY easy to cook. Thanks for the recipe.

    ReplyDelete
  6. Angie TeeSeptember 6, 2009 at 9:05 PM

    @ABowlOfMush: They are delicious. Do try the recipe ya?

    @Amrita: I never use Worcestershire sauce for my Teriyaki sauce. Thanks for the tip.

    @LK-Healthy Delicious: Thanks dear:)

    @Anonymous: You can use normal light soy sauce and remember to taste the seasoning first. Yes, Sake is available at most wine stores.

    @Craig Killick: I'm glad you like the recipe. Do try to use Sake next time. They taste so much better.

    ReplyDelete
  7. PeggySeptember 8, 2009 at 2:51 AM

    looks delicious! i love making teriyaki at home! it's so easy!!

    ReplyDelete
  8. AnonymousOctober 12, 2009 at 8:24 AM

    WOULD YOU PLEASE PLEASE PLEASE ADOPT ME??
    I love your food..!

    ReplyDelete
  9. KaoriOctober 27, 2009 at 5:27 AM

    Im definitely gonnas try this recipe. All these ingredients are in my pantry in Japan!!

    ReplyDelete

Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the...
264 comments
Read more

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.
58 comments
Read more

Dumplings

I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up! Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video. UPDATED: November 26th 2013 This is an updated post with a new photo and video cooking guide. Dumplings Ingredients 200g Ground Pork 100g Prawns, finely chopped 200g Napa Cabbage, finely shredded 1 stalk Scallions, finely minced 80g Chives, finely chopped 20g Ginger, finely minced 2 Tbsp Soy Sauce 1 1/2 Tbsp Sesame Oil 1 1/2 Tbsp Shaoxing W...
14 comments
Read more