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Chicken Teriyaki
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes (plus marinating time)
Yield: 8 servings
Nutritional Facts: Show
Nutrition Facts
Per Serving (Serves 8)
| Energy | 556.5 kcal |
| Total lipid (fat) | 32.5 g |
| Fatty acids, total saturated | 9 g |
| Fatty acids, total trans | 0 g |
| Carbohydrate, by difference | 31 g |
| Fiber, total dietary | 0.5 g |
| Sugars, total including NLEA | 26 g |
| Protein | 34.5 g |
| Cholesterol | 189 mg |
| Sodium, Na | 1907.5 mg |
| Calcium, Ca | 33 mg |
| Iron, Fe | 2 mg |
| Potassium, K | 554 mg |
| Vitamin D (D2 + D3) | 0 µg |
Note: The information shown is estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Experience the vibrant fusion of East meets West with this glossy, slightly sweet teriyaki melded with hints of pineapple juice and bold ginger.
Ingredients
- 1 cup - soy sauce
- 1 cup - granulated sugar
- 1 1/2 teaspoons - brown sugar
- 6 - garlic cloves, crushed
- 2 tablespoons - grated fresh ginger
- 1/4 teaspoon - black pepper
- 1 3-inch - cinnamon stick
- 1 tablespoon - pineapple juice
- 8 - skinless, boneless chicken thighs
- 2 tablespoons - cornstarch
- Step 1 In a small saucepan, combine the soy sauce, granulated sugar, brown sugar, garlic, ginger, black pepper, cinnamon stick, and pineapple juice. Bring to a boil over high heat, then reduce the heat to low. Stir gently until the sugars have dissolved entirely, approximately 3 minutes. Remove from heat, allow it to cool, then discard the cinnamon stick and incorporate 1/2 cup water.
- Step 2 Place the chicken thighs into a heavy-duty resealable plastic bag and add the prepared soy sauce mixture. Seal the bag tightly, and turn it over a few times to ensure the chicken is well coated. Refrigerate for at least an hour, preferably overnight, to allow the flavors to meld.
- Step 3 Remove the chicken from marinade and set it aside. Transfer the marinade to a small saucepan. Bring it to a boil over high heat, then lower the heat to maintain a gentle simmer. Dissolve the cornstarch in 2 tablespoons of water and add it to the saucepan. Stir continuously until the sauce begins to thicken, introducing water gradually until achieving the consistency of heavy cream. Remove from heat and set aside.
- Step 4 Preheat a broiler or grill. Lightly brush each chicken thigh with the prepared sauce, ensuring even coverage on all sides. Cook for about 3 minutes on each side, until the chicken is deeply charred at the edges and firm to touch. In the meantime, keep the sauce on low heat, adding water gradually to keep it pourable.
- Step 5 To serve, slice the chicken into strips, arrange them artfully onto a serving plate, and finish with a drizzle of the luscious teriyaki sauce. Pair this dish with seasoned rice or sautéed greens for a complete meal.
Ingredients
- 1 cup - soy sauce
- 1 cup - granulated sugar
- 1 1/2 teaspoons - brown sugar
- 6 - garlic cloves, crushed
- 2 tablespoons - grated fresh ginger
- 1/4 teaspoon - black pepper
- 1 3-inch - cinnamon stick
- 1 tablespoon - pineapple juice
- 8 - skinless, boneless chicken thighs
- 2 tablespoons - cornstarch
