Teriyaki Chicken

Gail Pearce Elegant-Entertaining

This chicken goes so well with coconut rice and steamed broccoli.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine #Canadian, Japanese

Servings servings

Ingredients

Chicken

4 chicken thighs, cut in half, (skinless, boneless organic thighs)
1 tablespoon cooking oil
1 tablespoon toasted sesame oil

Marinade

1/4 cup soy sauce, low sodium
2 tablespoons maple syrup or honey
3 tablespoons cooking Sake (you can use rice wine vinegar or apple cider vinegar)
1 tablespoon miran
1 splash worstershire sauce
3 cloves garlic, minced
2 tablespoons fresh ginger, minced
1 scallion or green onion stem, sliced thin for garnish
1/2 teaspoon cornstarch mixed with 2 teaspoons water, (create a slurry)

Instructions

Mix the cornstarch and water together and set aside.
Pour all of the marinade ingredients into a mixing bowl and combine thoroughly. Add the chicken, cover with plastic wrap and marinate for a couple of hours at room temperature.
Heat cooking oil in a medium size, non-stick sauce pan over medium heat.
Take chicken out of the marinade and brown chicken on both sides for a couple of minutes a side.
Pour the rest of the marinate over the chicken and sauté for 15 minutes on each side on low heat. Stir in 1 tablespoon of toasted sesame oil and the cornstarch mixture and let cook on low heat for another 2 minutes.
Serve with coconut rice and steamed broccoli.

Notes

Serving: This teriyaki chicken is delicious served with coconut rice and steamed broccoli. Lay the chicken on top of the coconut rice and spoon over the sauce. Enjoy!

Keyword #chicken, #japanese, #organicchicken, #teriyaki, #teriyakichicken