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Chicken Teriyaki (Tori no Teriyaki)
Created by: QueenBea |  Contact This Member
Recipe # 18012
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Recipe Categories: Lunch Recipes  | Chicken |  Also
Photo 26628
photo by moosehead
A little bit about this recipe...
This is one of my favourite oriental dishes, I tried different recipes for this and all were way too salty. so from playing around with various recipe...
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Photo 26628
photo by moosehead
Photo 19496
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photo by Dissie

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Prep Time

15 Minutes

Cook Time

45 Minutes

Servings

4-6

Ingredients

3 cloves garlic, crushed

2/3 cup low sodium soy sauce (do NOT use regular soy sauce, it will make everything way too salty)

1/4 cup rice wine vinegar

3 tablespoons sugar

1 tablespoon white wine

1 teaspoon sesame oil

1/4 teaspoon ground ginger

2 pounds skinless boneless chicken thighs or breasts, cut into 1 inch thick strips

2 tablespoons cornstarch mixed with 2 tablespoons water (for stove-top method and Actifry only)

How To Make This Recipe

Step
1
 Mix together the garlic, soy sauce, rice wine vinegar, sugar, white wine, sesame oil and ground ginger in a large freezer bag.
Step
2
 Add chicken pieces and marinate for 4 hours in refrigerator.
Step
3
 To Bake: 325 degrees Fahrenheit for 45 minutes turning once and baste with marinade sauce
Step
4
 Or To Grill: Place on grill, brush with marinade sauce when chicken is half cooked. Turn several times for even cooking.
Step
5
 Or To Pan-Fry: Heat about 2 tbsp oil in a 12” skillet over medium-high heat; add chicken pieces and cook until light brown, turn to other side and do the same.
Step
6
 Discard grease. Add marinade sauce. Cover and reduce heat to low and cook for 6-8 minutes until it starts to bubble.
Step
7
 Remove lid, stir in the cornstarch and water mixture and shake skillet to let remaining marinade thicken a bit.
Step
8
 Or in Actifry: Remove chicken pieces from marinade and drop into actifry; reserve marinade.
Step
9
 Cook for 15 minutes.
Step
10
 Mix together the corn starch and water and add to reserved marinade.
Step
11
 Pour into actifry and cook for another 3 minutes.

Reviews

Comments

5
On April 21, 2012 JoJo said:
Luscious chicken!
5
On April 02, 2012 moosehead said:
LOVE this! So simple to assemble but has a real depth of flavor! Bergy is right about those 6-8 min of simmer that turn it into a thick sauce. Will   Read More..
5
On February 19, 2012 Puggs said:
We LOVED this! I used thighs and baked it in the oven, just so delicious and I wouldn't change a things, Thanks QueenBea!
5
On January 31, 2012 Bergy said:

Lovely recipe. I cut the recipe back using only 12 ounces of chicken - No problem - I allowed a bit of extra sauce. The secret to this recipe is  Read More..

5
On January 22, 2012 Dissie said:
This was a wonderful meal, Bea! Mine didn't carmelize half as good as your picture looks, but OMG the taste was spot on! We just loved it. This was  Read More..
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