better than take-out. [chicken teriyaki bowl]
If I had known how easy it was to make teriyaki sauce from scratch, I would have made it a long time ago. Growing up, my family always used Kikkoman‘s Teriyaki Baste & Glaze sauce for fajitas. Don’t get me wrong, that sauce is delicious; however, this homemade teriyaki sauce tastes almost identical and is much healthier!
chicken teriyaki bowl
- ½ cup plus 2 tbsp. mirin (sweet Japanese rice wine)
- ½ cup soy sauce
- 5-6 tbsp. light brown sugar
- 4 tsp. grated fresh ginger root
- 1 tsp. sesame oil
- Ground black pepper, to taste
- 2-3 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tsp. peanut oil
- White basmati rice, cooked according to package instructions, for serving
- Sesame seeds, for garnish
- Green onions, diced, for garnish
- In a shallow glass baking dish, combine the mirin, soy sauce, sugar, ginger and sesame oil. Sesame with pepper. Add the raw chicken pieces and marinate for 20 minutes.
- Heat a large pan over medium heat, then add peanut oil. Once oil is hot, using a slotted spoon, transfer the chicken pieces to the pan. Saute chicken until the pieces appear cooked on the outside.
- Pour the marinade into the pan with the chicken; bring to a bubble. Turn down the heat to a gentle simmer, put the lid on and cook for about 5 minutes.
- Remove the chicken pieces with a slotted spoon (make sure all chicken is cooked through) and place in a medium bowl.
- Turn the heat on the pan back up to medium and let the liquid boil down to a thick dark syrup, about 5-7 minutes, stirring occasionally. Keep an eye on the sauce to make sure it does not burn; reduce heat if it thickens too fast.
- Return the chicken pieces to the pan, then stir well so that all the chicken pieces are coated in the sauce. Serve chicken on top of white rice with broccoli, if desired. Garnish with sesame seeds and scallions.
Recipe adapted from Food Network.