Wednesday, March 5, 2014

Chicken Teriyaki (serves 3-4 as a main meat dish or 6-8 as appetizers)

Sometimes when I stop by a food court either in a shopping mall or Quincy Market some of the vendors give out a piece of their chicken bourbon or chicken teriyaki on a toothpick.  For some reason I always find it to be too sweet but yet tasty with lots of plain steamed rice and steamed vegetable pieces.  Perhaps by the time I go searching for food I am nearly passing out from starvation!  Today I had some boneless chicken thighs left so I decided to make chicken teriyaki.  It's snowing and I am feeling lazy so I decided to pan fry the chicken instead of grilling.  It came out very moist and tasty with just the right balance of saltiness and sweetness.  Serve this with rice, noodles, toasted baguette or anything you prefer.  You can even make a sandwich with fresh herbs/vegetables with the leftovers!

marinade using a zip-lock bag
(convenient and mess free!)

2 pounds chicken thigh, boneless, skinless, trimmed fat,cut into 1-inch by 2-inch pieces.
1/3 C teriyaki sauce (recipe to follow)
2 Tbsp chopped scallions or 2 scallions cut into 2-inch lengths
About 1 tbsp of oil for frying


1) In a zip-lock bag or glass container combine all ingredients.
2) Let it marinade at least one hour in the refrigerator.
3) Pan fry in a little oil over medium high heat for about 3 minutes on each side or until the meat is cooked.
4) May sprinkle some chopped scallions on top before serving.

*The chicken will come out tender and moist despite removing all the skin and most of the fat.
*Normally I prefer to buy chicken with bone.  However, I made a mistake shopping the other day and bought 2 large packages with boneless chicken thighs.  I used 1 package for chicken curry and was not exactly sure what to do with this package until this morning.  Sometimes a mistake can turn into something positive!

This teriyaki sauce is made according to my taste.  You can certainly adjust the amount of sugar according to yours.  This simple sauce can be used to marinade chicken, duck, pork, fish, shrimp or even hearts, the imagination is yours!  Although if you are using duck make sure to save the duck fat and render it for cooking!!  If you have high cholesterol or borderline high you can disregard this last comment.

Teriyaki Sauce (makes about 2/3 cups)


1/3 C soy sauce
1/3 C rice wine
1/4 C sugar
1 large garlic clove (grated)*
1 Tbsp of grated ginger*


Combine all ingredients in a small sauce pan over medium high heat, cook in gently boiling heat for about 8-10 minutes until sugar has dissolved and the sauce is slightly reduced.

*May add more garlic and ginger if you prefer these flavors in the sauce.

No comments:

Post a Comment