Teriyaki Chickennnnn
Well hellloooooo! Konichiwa! Today's blog is going to be all about teriyaki chicken! As you may know by now, I am always begging for my friends to name something they want me to make. Because as a cook, it can be really overwhelming sometimes trying to figure out what to make. There simply are way too many options! It was my coworker's birthday yesterday, so last week I had promised to make something special for her birthday. Another coworker of mine refused to eat the turkey stuffed bell peppers that I was planning on making (which will come soon) and asked for me to make teriyaki chicken.
I've made chicken Parmesan and grilled chicken before, but never have I made my own teriyaki sauce. I was eager and excited, so I agreed to make it, and on Monday I knew that I would have to seriously get down in the kitchen. I was cooking for a group of 7, my new hire class, so I tripled the sauce recipe that I found. I will put down my triple recipe because of the amount of chicken I used in this recipe. Feel free to click on the link below to see the original recipe if you want a smaller size.
For the teriyaki sauce, I used a recipe from FoodNetwork.com, but the original recipe is from a restaurant in Phoenix, Arizona, called Majerle's Sports Grill. Here is a link to the recipe.
This recipe was SO easy to follow, turned out beautifully, and got many compliments on the flavor. It seriously was similar to teriyaki chicken you would spend $12 on at a restaurant. If you don't have a George Foreman grill, feel free to use a cast iron skillet, or any other skillet to sear the chicken. The George Foreman was effective, but got really messy, dirty, and it was very hard to scrape off the sauce from the grill after, so I do suggest using a skillet.
Sauce Ingredients:
1 1/2 cup soy sauce
3/4 cup water
6 tablespoons sweet rice wine
3 tablespoons brown sugar, and 3 teaspoons brown sugar
3/4 cup sugar
3 teaspoons minced garlic
3 teaspoons minced ginger
Glaze:
1 1/2 tablespoons cornstarch
3 tablespoons water
Directions:
1. Combine sauce ingredients in a saucepan on medium heat until the sugar is dissolved
2. For the glaze, mix 1/2 tablespoon cornstarch with 1 tablespoon water in a small bowl
3. Add cornstarch water mixture to the sauce, then turn down heat to simmer until thickened.
Chicken:
Ingredients:
6 large boneless, skinless chicken breasts
Directions:
1. Add the pre-made sauce to a 9 x 11 inch baking pan, or whatever you have that will fit all the chicken
2. Place chicken breasts in pan, soaking all sides of the breasts
3. Preheat oven to 350 degrees, and while oven is preheating, keep chicken marinating in the refrigerator for up to 6 hours. The longer it marinates, the juicier the chicken will be
4.Using two at a time, place in a large sized pan at medium-high heat and sear each side for 2-3 minutes, or until it starts to brown (I used a George Foreman)
5. Once all breasts are seared, Place chicken back in baking pan with all the sauce, and bake for 20-30 minutes
6. Make sure chicken is not pink in the middle, but instead completely white, and once it is, remove chicken from the oven and let cool for a few minutes
7. Slice chicken at 1/2 inch widths, using a sharp knife
8. Once chicken is completely sliced, place back in the cooked sauce once more, and cover pieces completely. Serve immediately
NOM NOM
I've made chicken Parmesan and grilled chicken before, but never have I made my own teriyaki sauce. I was eager and excited, so I agreed to make it, and on Monday I knew that I would have to seriously get down in the kitchen. I was cooking for a group of 7, my new hire class, so I tripled the sauce recipe that I found. I will put down my triple recipe because of the amount of chicken I used in this recipe. Feel free to click on the link below to see the original recipe if you want a smaller size.
For the teriyaki sauce, I used a recipe from FoodNetwork.com, but the original recipe is from a restaurant in Phoenix, Arizona, called Majerle's Sports Grill. Here is a link to the recipe.
This recipe was SO easy to follow, turned out beautifully, and got many compliments on the flavor. It seriously was similar to teriyaki chicken you would spend $12 on at a restaurant. If you don't have a George Foreman grill, feel free to use a cast iron skillet, or any other skillet to sear the chicken. The George Foreman was effective, but got really messy, dirty, and it was very hard to scrape off the sauce from the grill after, so I do suggest using a skillet.
Sauce Ingredients:
1 1/2 cup soy sauce
3/4 cup water
6 tablespoons sweet rice wine
3 tablespoons brown sugar, and 3 teaspoons brown sugar
3/4 cup sugar
3 teaspoons minced garlic
3 teaspoons minced ginger
Glaze:
1 1/2 tablespoons cornstarch
3 tablespoons water
Directions:
1. Combine sauce ingredients in a saucepan on medium heat until the sugar is dissolved
3. Add cornstarch water mixture to the sauce, then turn down heat to simmer until thickened.
Chicken:
Ingredients:
6 large boneless, skinless chicken breasts
Directions:
1. Add the pre-made sauce to a 9 x 11 inch baking pan, or whatever you have that will fit all the chicken
2. Place chicken breasts in pan, soaking all sides of the breasts
3. Preheat oven to 350 degrees, and while oven is preheating, keep chicken marinating in the refrigerator for up to 6 hours. The longer it marinates, the juicier the chicken will be
4.Using two at a time, place in a large sized pan at medium-high heat and sear each side for 2-3 minutes, or until it starts to brown (I used a George Foreman)
5. Once all breasts are seared, Place chicken back in baking pan with all the sauce, and bake for 20-30 minutes
6. Make sure chicken is not pink in the middle, but instead completely white, and once it is, remove chicken from the oven and let cool for a few minutes
7. Slice chicken at 1/2 inch widths, using a sharp knife
8. Once chicken is completely sliced, place back in the cooked sauce once more, and cover pieces completely. Serve immediately
NOM NOM
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