Friday, July 15, 2016

Teriyaki Chicken

When Zach told me he is going to live off campus next year, he said he needed to learn to cook. He said he went to a friend's place and he was impressed to see him cooking teriyaki chicken and rice, and with fresh spinach and avocado on the side. This summer I've been searching the Internet for a good looking teriyaki chicken recipe. 

I gave this recipe a try yesterday and Zach liked it. It's a really easy recipe and really quick to make. I think the leftovers should reheat well, too. I think it would be great to add lots of other things to this dish such as broccoli, pineapple, snow peas, chopped bell pepper, or mushrooms. I think this recipe would also be great with noodles like you find in lo mein at Chinese restaurants. I hope this is something Zach will try to make while living off campus next year.  I had a few bites of the chicken and I thought it was great!

Teriyaki Chicken 

ingredients (Yield: 4 to 6 servings)

1/2 cup Kikkoman Teriyaki Marinade & Sauce
2 tablespoons sugar
1-1/2 pounds boneless, skinless chicken breasts, cut crosswise into 1/2-inch thick slices
2 teaspoons cornstarch
2 tablespoons vegetable oil
Hot cooked rice
Steamed vegetables 


  1. Combine teriyaki sauce and sugar in measuring cup, stirring until sugar dissolves. 
  2. Remove 3 Tbsp. of mixture and pour over chicken in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat pieces well. Marinate 15 minutes. 
  3. Meanwhile, add enough water to remaining teriyaki sauce mixture to measure 2/3 cup; blend in cornstarch. 
  4. Heat oil in large skillet over medium-high heat; add chicken and sauté 5 minutes. 
  5. Add teriyaki sauce mixture; cook, stirring, about 1 minute, or until sauce boils and thickens slightly. 
  6. Spoon chicken and sauce over rice in large individual serving bowls. Serve vegetables on top of rice or on the side, as desired.

Recipe link:

No comments: