Easy Braised "Teriyaki" Chicken. This Easy Teriyaki Chicken Recipe tastes better than takeout. While there are so many variations, since discovering this recipe for Easy Teriyaki Chicken, I've honestly stop using any of them, because it produces great results with much less effort, and so I wanted to share it with all of you. As for the sauce, the teri in teriyaki.
How to make teriyaki chicken with skinless chicken breasts poached in homemade teriyaki sauce, served with toasted sesame seeds.
Chicken breasts marinated in teriyaki sauce, lemon, garlic, and sesame oil, then grilled to a tasty finish.
Very easy and great for a hot summer's evening.
You can cook Easy Braised "Teriyaki" Chicken using 9 ingredients and 6 steps. Here is how you cook that.
Ingredients of Easy Braised "Teriyaki" Chicken
- You need 3 pounds of chicken wings, drums or thighs, patted dry and seasoned with 3/4 teaspoon kosher salt.
- You need 1/2 of an onion, cut into 1/4-inch wide pieces.
- You need 6 of thin slices of fresh ginger root (about 1/8-inch thick) or 1/2 teaspoon dried ginger powder.
- Prepare 6 cloves of garlic, peeled and smashed.
- You need 1/4 cup of + 2 Tablespoons soy sauce.
- You need 2/3 cup of rice wine (you can use sake or a semi-dry white wine).
- It's 1/4 cup of + 2 Tablespoons sugar.
- It's 1/2 cup of water.
- You need 1 of chopped green onion for garnish.
Teriyaki Chicken is the most popular Japanese chicken dish. Learn how to make this easy and the best chicken in teriyaki sauce Imagine tender and juicy chicken thighs doused in sweet and savory teriyaki chicken sauce, served with steamed white rice in a. The teriyaki chicken recipe tastes better than take-out and is also healthier, too! Such a quick and easy recipe that your whole family will Pour teriyaki sauce over chicken and cover pan with foil.
Easy Braised "Teriyaki" Chicken step by step
- Put all the ingredients into a 4 or 5 quart Dutch oven or a large, deep saute pan, with the chicken skin side down. Bring to a gentle boil, covered, over medium heat..
- Once it comes to a gentle boil, let it stay there for about 2 minutes. Give the chicken a gentle stir or two to redistribute the ingredients then turn the heat down to medium low and simmer, lid askew for another 25 to 30 minutes, flipping the pieces of chicken mid way so the skin side is up..
- 15 minutes before the braise is over, preheat your oven broiler so you can brown and caramelize the chicken skin. Once the braise time is up, put the chicken about 6 inches under the broiler for 3 to 5 minutes, depending on how brown you want the skin, but making sure to check at 3 minutes. I say this all the time, but things can go from perfectly caramelized to horribly burnt in a matter of seconds under the broiler..
- NOTE FOR STEP 3: If you have one of those broiler drawers under the oven, preheat the oven to 500F instead and place the pot so that the food is 6 inches under the top heat element. Probably the second rack in the oven..
- Transfer the chicken to a serving dish (or serve it in the pot in which you cooked it), garnish with chopped green onions and serve with steamed rice and a salad of choice..
- Enjoy! :).
Forget that bottle of super-salty teriyaki sauce on the grocery store shelf — it's actually easier than you might think to make a version at home that's even better than the bottled stuff. Delish.com brings you the only chicken teriyaki recipe you will ever need: It's so much faster and healthier than takeout.. Add chicken to skillet and season with salt and pepper. Teriyaki Chicken (Yoshinoya Copycat) - Juicy tender chicken thighs with crispy skin, served with an My Yoshinoya copycat teriyaki chicken yields juicy tender chicken thighs with crispy skin. I have a very old family recipe, Mom's Best Braised Chicken and Mushroom.