Discover The Secrets To Making Mouthwatering Chicken Teriyaki From Scratch – You’ll Never Go Back To Store-bought Again!
What To Know
- In a large bowl, combine the chicken strips with the soy sauce, mirin, sake, brown sugar, honey, ginger, garlic, sesame oil, and black pepper.
- Impress your family and friends with your newfound culinary skills and enjoy the satisfaction of creating a restaurant-quality meal right in your own kitchen.
- Store the leftover chicken teriyaki in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
Craving the tantalizing flavors of chicken teriyaki but want to avoid the takeout hassle? Look no further! This comprehensive guide will empower you with the secrets to creating mouthwatering chicken teriyaki from scratch, ensuring a culinary experience that will surpass your expectations.
Ingredients: Gathering the Essentials
- 1 pound boneless, skinless chicken breasts, sliced into thin strips
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake (Japanese rice wine)
- 2 tablespoons brown sugar
- 2 tablespoons honey
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1/4 teaspoon black pepper
- 1 tablespoon cornstarch
- 2 tablespoons water
Equipment: Preparing for Success
- Measuring cups and spoons
- Mixing bowls
- Saucepan
- Whisk
- Spatula
- Skillet
Step 1: Marinating the Chicken
In a large bowl, combine the chicken strips with the soy sauce, mirin, sake, brown sugar, honey, ginger, garlic, sesame oil, and black pepper. Mix well to ensure all the chicken is evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight.
Step 2: Preparing the Teriyaki Sauce
In a small saucepan, whisk together the remaining soy sauce, mirin, sake, brown sugar, and honey. Bring the mixture to a boil over medium heat, then reduce heat and simmer for 5 minutes, or until slightly thickened.
Step 3: Cooking the Chicken
Heat a large skillet over medium-high heat. Add the marinated chicken strips and cook until browned on all sides. Remove the chicken from the skillet and set aside.
Step 4: Thickening the Sauce
Return the saucepan with the teriyaki sauce to medium heat. In a small bowl, whisk together the cornstarch and water until smooth. Gradually add the cornstarch mixture to the teriyaki sauce while whisking constantly. Bring the sauce to a boil, then reduce heat and simmer for 1 minute, or until thickened.
Step 5: Combining the Chicken and Sauce
Return the cooked chicken to the skillet with the thickened teriyaki sauce. Stir well to coat the chicken evenly. Cook for 2-3 minutes, or until the sauce is hot and bubbly.
Step 6: Serving the Delight
Transfer the chicken teriyaki to a serving dish and garnish with green onions, sesame seeds, or any other desired toppings. Serve immediately with rice or your favorite side dishes.
Summary: A Culinary Triumph
Congratulations! You have successfully mastered the art of homemade chicken teriyaki. This dish is not only incredibly flavorful but also surprisingly easy to make. Impress your family and friends with your newfound culinary skills and enjoy the satisfaction of creating a restaurant-quality meal right in your own kitchen.
Quick Answers to Your FAQs
Q: What can I use if I don’t have mirin or sake?
A: You can substitute dry sherry or white wine for mirin, and water or vegetable broth for sake.
Q: Can I use chicken thighs instead of breasts?
A: Yes, chicken thighs will work just as well. They may require slightly longer cooking time.
Q: How do I store leftover chicken teriyaki?
A: Store the leftover chicken teriyaki in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.