I’ve always been a fan of teriyaki chicken, that tasty staple of late-night delivery, but the sauce is usually way too sweet, leaving me feeling full of regret and MSG.
So I started making my own simple teriyaki chicken at home. It scratches the takeout itch and makes for awesome leftovers.
I add veggies and serve it over brown rice, so I can feel morally superior as I’m slurping down my salt and sugar sauce (it’s homemade).
- 1/2 cup soy sauce
- 1 T. rice vinegar
- 1 T. wine, vermouth or mirin
- 3 T. dark brown sugar
- 1-inch knob of ginger, peeled and minced
- 3 garlic cloves, minced
- 1/2 cup water or stock
- Sriracha (optional)
- Vegetable or sesame oil
- 1 lb. chicken breast or thigh meat, trimmed and cut into 1-inch pieces
- 1 head chopped broccoli
- 2 cups chopped snap peas
- 1 chopped red pepper
- Steamed rice
- Make the sauce first. Sauté garlic and ginger in oil for 2 minutes.
- Add all the other sauce ingredients and bring to a boil; turn the heat to low and cook until the sauce has started to reduce and thicken.
- Adjust the flavor, adding a splash of sriracha if you're feeling sassy.
- Mix 2-4 T. cold water with an equal amount of cornstarch. Add to sauce and bring to a boil again. Let cook for a few minutes until it reaches the thickness you want. Turn heat off.
- Coat chicken in some of the sauce and marinate for 20 minutes.
- In a wok or large pan, heat a few T. of oil on medium-high heat.
- Add chicken pieces and stir-fry until browned on all sides and nearly cooked through. Remove chicken and set aside.
- Add veggies and stir-fry, adding a splash more oil. Stir-fry for 5 minutes, then add ¼ cup of water and steam (covered). Cook till tender, 15-20 minutes, adding more water if it starts to stick.
- When veggies are nearly done, add chicken back in. Mix in the sauce.
- Serve over steamed rice.