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Chicken Teriyaki (Tori No Teriyaki)

Here's how you make Chicken Teriyaki (Tori No Teriyaki)
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  • Servings: 5
  • Prep: 15m
  • Cook: 45m
    • The following recipe serves 5 people.

Ingredients

The ingredients are:
  • 3 garlic cloves, 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 granulated sugar
  • 1 tablespoon white wine
  • 1 teaspoon sesame oil
  • 1/4 teaspoon ground ginger
  • 2 pounds boneless skinless 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)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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