Teriyaki Chicken PDF Print E-mail
Wednesday, 29 August 2012 03:00

Back when Micaiah first came into the world, my sweet friend Corrie prepared us a wonderful meal consisting of teriyaki chicken and rice. We loved it, and I was needing some chicken inspiration (the same grilled chicken recipe every week can only last so long without driving a person crazy). So, I begged and pleaded for the recipe. She happily gave it to me, and this recipe quickly found it's way into our regular meal rotation. It's simple and delicious, and it requires ingredients that I usually always have on hand. Win-win-win!


Here are the ingredients you will be needing.


Start with a pound of chicken. (This is a little bit over a pound, but it's close enough.) Cut the chicken into bite sized pieces and place them in a gallon zip lock bag. Set the chicken aside while you mix the other ingredients together.


Next you will need 1/4 cup of teriyaki sauce, 1/4 cup of soy sauce, 1/4 cup of water and 1/3 cup of vegetable oil.

Pretend I have vegetable oil in the picture. I got done taking pictures and looked over at the counter and saw the poor little vegetable oil sitting all by it's lonesome. I was NOT about to set everything up again. So, you'll just have to use your imagination.

Side Note #1: In regards to soy and teriyaki sauce, I have found that most of the store brands don't contain as much junk as the more expensive kinds. This is not always the case. So, make sure to check the ingredient list and do a quick comparison. The fewer chemicals in our bodies the better!


Next up is 1 teaspoon of ground ginger, 1 tablespoon of sugar, 4 minced garlic cloves and 1/8 - 1/4 teaspoon of cayenne pepper (The amount of cayenne pepper determines how much of a "kick" the chicken has. We like to use closer to 1/4 teaspoon!)


Take all of those ingredients and dump them in a bowl together.


Whisk them together until they are thoroughly blended.


Now, take the bag-o-chicken pieces you cut up earlier and pour the mixture into the bag.


Seal the bag up nice and tight.  Then put it in the fridge for a few hours. You want to give it at LEAST an hour to marinate, but honestly it's best if you can give it around four to six hours. (I usually stick with marinating it for three to four hours seeing as how I can never seem to decide what we are eating for dinner that far in advance.)


When the chicken is nice and marinated take out a good sized frying pan (I got this big one from Target a while back. It's perfect for this!), add 2 tablespoons of olive oil and turn the heat on medium/low. You don't want it too hot or it will start splattering once the chicken is added. So, be mindful of that. Once the oil has had a couple minutes to heat up add the chicken pieces.

Side Note #2: Don't just dump the whole bag of chicken into the pan. You want to add the chicken, not the sauce. I like to grab a large slotted spoon and scoop the chicken out of the bag, that way the marinade can say in the bag where it belongs.

Side Note #3: Please excuse the quality of these frying pan pictures. Our new range hood basically has yellowish spotlights over each eye on my stove, so it makes picture taking a little challenging.


Give the chicken 2 - 3 minutes to cook on that side and the flip each piece over to start cooking on the other side!


After that side has cooked for 2-3 minutes take the bag of marinade and pour it all over the chicken pieces.

Excuse my poor pouring picture. It was a bit tricky pouring and snapping a picture at the same time. This is the best I could come up with without growing an extra appendage!


Now turn the heat to low and let it simmer for 10 - 15 minutes, stirring occasionally.


And this is the finished product! You can serve this over noodles or rice, but this particular time I served it with a Quinoa and Broccoli casserole I found on Pinterest. It was good, but I definitely prefer white rice cooked in salt, butter, parsley and basil with some black eyed peas on the side. Scrumptious!

Here is the recipe without all of my ramblings. :) Enjoy!

Teriyaki Chicken

  • 1 lb of chicken
  • 1/4 c soy sauce and 1/4 c teriyaki (but you could always use 1/2 c of either)
  • 1/3 c veg oil
  • 1/4 c water
  • 1 tbsp sugar
  • 1 tsp ground ginger
  • 1/8 tsp cayenne or however much you want really
  • 4 minced garlic cloves

Cut chicken into bite sized pieces and place in a gallon zip lock bag. Set aside. Mix all ingredients together and pour into the bag of chicken. Marinate in the fridge for 4-6 hours. Heat 2 tablespoons of olive oil on med/low heat. Add chicken pieces and cook for 2-3 minutes. Flip and cook another 2-3 minutes. Add marinade and simmer for 10-15 minutes, or until the chicken is thoroughly cooked. Serve immediately and enjoy!

blog comments powered by Disqus