Do you love cooking dinner at home and have a “mall food court” meal for those need-something-quick-and-don’t-want-to-have-to-plan-or-work-too-hard days?
I really do, plus I just enjoy getting in my kitchen and trying to come up with something just a little bit different. And this is the “mall food court” taste I’ve been looking for. So simple and Tasty!
Ok, ok i ‘ m getting to point. When you need dinner in a hurry, you can’t go wrong with Easy Teriyaki Chicken.
While there are so many variations, since discovering this recipe for Easy Teriyaki Chicken, I’ve honestly stop using any of them, because it produces great results with much less effort, and so I wanted to share it with all of you.
As for the sauce, the teri in teriyaki literally means “shiny”, so adding garlic, ginger,scallions, etc. that would cloud the sauce is off limits.
And Yes, there’s no cornstarch too! The sauce is thickened by the sugars caramelizing, and allows it to coat the meat nicely without being heavy.
The beauty of Teriyaki Chicken is in its simplicity.
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- salt and pepper
- ⅓ cup soy sauce
- ¼ cup brown sugar
- 1 tablespoon sesame seeds
- Canola oil, (or any cooking oil) for frying
- 1 green onion, thinly sliced
- White rice, cooked
- Broccoli, steamed
- Season the chicken with a salt and pepper, to taste. Set aside.
- Heat the oil in a heavy bottomed frying pan or wok over medium heat.
- You don’t want to start the chicken off over too high a heat otherwise it will not cook through before burning.
- Add chicken and saute, stirring occasionally, until the chicken is no longer pink on the inside, and golden brown on the sides.
- Once the chicken is ready to go, pour the soy sauce, brown sugar, and sesame seeds over it, then toss to combine until the chicken is evenly coated.
- Continue cooking, stirring frequently until the sauce reaches a simmer and thickens.
- Remove from heat, and serve immediately with cooked white rice and steamed broccoli, garnished with thinly-sliced green onions if desired.
- Drizzle the remaining teriyaki sauce over if desired.
- * The magic is not over cooking the chicken during the sautéing process. It gives the glaze mixture more time to cook down. Keep stiring the chicken while its glazing. It will help it not to burn.