Super Easy & Delicious Teriyaki Chicken
Super Easy & Delicious Teriyaki Chicken
Make ‘Chicken Teriyaki’ with Frozen Chicken Breast in Your Freezer
I bought chicken breast with the intention of eating healthy, but suddenly I craved something delicious! While looking for various recipes, I found inspiration from ‘Ray’s Kitchen Table’ and decided to make this. It turned out incredibly tasty. Give it a try, everyone! You’ll be amazed at how flavorful and moist chicken breast can be when prepared this way.
Main Ingredients- 3 pieces of chicken breast (approx. 300-400g)
- 1 Tbsp Mirin (or Sake)
- Pinch of salt
- Pinch of black pepper
- 1/4 onion
- 1 stalk green onion
- 5-6 dried chili peppers (or 2-3 Korean green chilies)
- Pinch of sesame seeds
Teriyaki Sauce- Pinch of ginger powder (approx. 1/2 tsp)
- 1/3 Tbsp minced garlic
- 3.5 Tbsp soy sauce
- 3 Tbsp oligosaccharide (or corn syrup)
- Pinch of ginger powder (approx. 1/2 tsp)
- 1/3 Tbsp minced garlic
- 3.5 Tbsp soy sauce
- 3 Tbsp oligosaccharide (or corn syrup)
Cooking Instructions
Step 1
Today’s star is ‘Chicken Teriyaki’! You’ll need chicken breast, mirin, salt, pepper, ginger powder, minced garlic, soy sauce, oligosaccharide, and for vegetables, onion and green onion. We’ll also add some dried chili peppers (or green chilies) for a little kick. A sprinkle of sesame seeds at the end adds a nice touch.
Step 2
If you’re using frozen chicken breast, it’s best to thaw it in the refrigerator overnight. For thawed or fresh chicken breast, gently pat it dry with paper towels to remove any excess moisture and blood. This step is crucial for a clean flavor without any gamey taste.
Step 3
Cut the chicken breast into bite-sized pieces, about 2-3 cm. Cutting them slightly smaller ensures they cook quickly and absorb the sauce better, and it also makes them easier to eat. Try to keep the pieces relatively uniform in size for even cooking.
Step 4
Now, let’s season the chicken! Place the cut chicken breast in a large bowl. Get your salt, pepper, and mirin ready for seasoning and to help remove any potential gamey odors.
Step 5
Sprinkle about 1/4 tablespoon of salt over the chicken breast. You can adjust this to your preference.
Step 6
Add a few grinds of black pepper. I like a good amount of pepper for its zesty kick, but feel free to use as much or as little as you like.
Step 7
Add 1 tablespoon of mirin. This is a key ingredient for tenderizing the chicken and eliminating any unwanted smells. Gently mix everything together with your hands to ensure the seasoning is evenly distributed.
Step 8
Let the seasoned chicken breast sit for about 10 minutes. This allows the flavors to meld and the chicken to become more tender.
Step 9
Dice about 1/4 of an onion into pieces similar in size to the chicken. Sautéing the onion will add a natural sweetness and depth of flavor to the dish.
Step 10
Slice the green onion into bite-sized pieces. You can slice them diagonally or straight across, whichever you prefer. The aromatic green onion will infuse the oil with its flavor as it cooks.
Step 11
Now, let’s prepare the teriyaki sauce. Add a pinch of ginger powder (about 1/2 teaspoon) to the sauce mixture. Ginger adds a subtle warmth and helps cut through any richness.
Step 12
Add 1/3 tablespoon of minced garlic for a pungent, savory note.
Step 13
Measure out 3.5 tablespoons of soy sauce. This is the base of our savory flavor.
Step 14
Finally, add 3 tablespoons of oligosaccharide (or corn syrup) for sweetness and a glossy finish. Stir everything together until well combined.
Step 15
Time to start cooking! Heat a skillet over medium-low heat and add a generous amount of cooking oil.
Step 16
Once the pan is warm, add the sliced green onions and cook them until they become fragrant and slightly softened, creating ‘green onion oil’. This step infuses the oil with a wonderful aroma.
Step 17
When you can really smell the fragrant aroma from the green onions,
Step 18
Add the seasoned chicken breast to the pan. Increase the heat to medium-high and sear the chicken until it’s golden brown and cooked about halfway through. Searing quickly helps lock in the juices.
Step 19
When the chicken is about 70-80% cooked, add the diced onions to the pan and continue to sauté them until they become translucent.
Step 20
Keep stirring and cooking until both the chicken and onions are fully cooked through.
Step 21
Once the chicken is over 80% cooked, add the 5-6 dried chili peppers. I used this amount because I’m sensitive to spice, but feel free to add more if you like it hotter. If you don’t have dried chilies, 2-3 chopped fresh green chilies will work similarly. If you’re serving this to children or prefer no spice, simply omit the chilies.
Step 22
The chicken is now almost completely cooked! Pour the prepared teriyaki sauce over everything in the pan. Stir and cook until the sauce thickens slightly and coats the chicken and vegetables beautifully, giving it a glossy finish.
Step 23
Wow! The irresistible aroma of sweet and savory teriyaki sauce is filling the kitchen. It smells just like delicious skewers from a restaurant! The fragrance is absolutely mouthwatering!
Step 24
Your delicious Chicken Teriyaki is now ready! Transfer it to a serving plate.
Step 25
Garnish with a sprinkle of sesame seeds for extra flavor and visual appeal. This dish is fantastic served as a side or spooned over rice to make a Chicken Teriyaki Donburi (rice bowl)!
Step 26
I immediately served mine over half a bowl of rice to make a Chicken Teriyaki Donburi. To my surprise, the chicken breast was incredibly moist and tender, not dry at all! It was so delicious that I finished it in no time!
