Hey there, food lovers! If you’re craving a delicious and easy-to-make meal that will feel like you’re indulging in your favorite takeout, then this Teriyaki Chicken recipe is just what you need! With its perfect blend of savory, sweet, and a little bit of heat, this dish will quickly become a go-to in your kitchen. Plus, it’s super simple to make, and you only need a handful of ingredients to create a mouthwatering meal. Let’s dive into the recipe!
Method
Heat the Oil and Cook the Shallots
Begin by heating 1 tablespoon of sesame oil in a large frying pan or skillet over medium heat. Once the oil is hot, add the finely chopped shallots to the pan. Sauté them for a few minutes until they become soft and translucent, stirring occasionally. This step allows the shallots to release their natural sweetness and flavor, which will create a perfect base for the rest of the dish.
Add Garlic and Chili Flakes
Next, toss in the minced garlic and a pinch of chili flakes (if you’re using them for a bit of heat). Stir everything together and let it cook for another minute. You’ll want to make sure the garlic doesn’t burn, so keep the heat moderate. This will infuse the oil with aromatic flavors from the garlic and spice from the chili flakes, enhancing the depth of the sauce.
Stir in the Teriyaki Sauce and Coat the Chicken
Pour 4 tablespoons (or 70g) of teriyaki sauce into the pan and stir it in, making sure to coat the garlic, shallots, and chili flakes evenly. Afterward, add the chicken breasts or mini fillets to the pan. Stir them well to ensure each piece is coated with the flavorful sauce. This step allows the chicken to absorb the savory and slightly sweet teriyaki sauce, giving it a delicious base flavor.
Add the Liquids Chicken Stock, Soy Sauce, and Honey
Now, pour in the 400ml of chicken stock, followed by 1.5 tablespoons of soy sauce and 1 tablespoon of honey. Stir the mixture to combine everything thoroughly. The chicken stock adds a savory depth to the sauce, while the soy sauce enhances the umami flavor and the honey brings in a touch of sweetness. Let the liquid come to a simmer, and allow the chicken to cook in this rich sauce for about 30 minutes, stirring occasionally to ensure the sauce doesn’t stick to the pan.
Shred the Chicken
Once the sauce has thickened and become sticky, remove the chicken from the pan and place it on a plate or cutting board. Using two forks, shred the chicken into bite-sized pieces. If you’re using mini fillets, be sure to check the chicken’s doneness by cutting through the thickest part to ensure it’s fully cooked. Shredding the chicken helps it absorb even more of the flavorful sauce, making each bite even tastier.
Stir in the Shredded Chicken and Final Touches
After shredding the chicken, return it to the pan and stir it back into the sauce. Mix everything together so that the shredded chicken is evenly coated with the sticky teriyaki sauce. Let it simmer for a few more minutes to ensure the chicken is heated through and fully infused with the sauce. Once it’s ready, serve the dish and garnish with sesame seeds and chopped spring onions for a delicious crunch and a pop of color.
Necessary Tools
- Large frying pan or skillet
- Wooden spoon or spatula
- Knife and chopping board
- Forks (for shredding chicken)
Teriyaki Chicken – A Flavorful Fakeaway Treat!
Cuisine: JapaneseDifficulty: Easy3
servings10
minutes30
minutes40
minutesIngredients
1 tbsp oil (I used sesame oil for extra flavor)
2 shallots, finely chopped
3 cloves garlic, minced
A pinch of chili flakes (optional for a little heat!)
4 tbsp (70g) teriyaki sauce (I used @verylazy teriyaki sauce)
450g chicken breast or mini fillets
400ml chicken stock
1.5 tbsp soy sauce
1 tbsp honey
Sesame seeds and chopped spring onions for topping
Directions
- Start by heating the sesame oil in a large frying pan over medium heat. Toss in the shallots and cook for a few minutes until they soften.
- Add the minced garlic and chili flakes to the pan and cook for another minute, letting the flavors mingle.
- Pour in the teriyaki sauce, and stir it around to combine. Then, add in the chicken breasts (or mini fillets) and coat them well with the sauce.
- Add the chicken stock, soy sauce, and honey, stirring until everything is well-mixed. Let it simmer for 30 minutes, stirring occasionally.
- Once the sauce is nice and sticky, remove the chicken from the pan. Use two forks to shred the chicken (make sure it’s cooked through if you’re using mini fillets!).
- Stir the shredded chicken back into the sauce, giving it a good mix. Serve and top with sesame seeds and chopped spring onions for a nice crunch!
Notes
- Be mindful of the heat! The teriyaki sauce can burn if left on high heat for too long, so be sure to simmer it gently.
- If you’re using mini fillets, make sure to check the chicken’s doneness by cutting through the thickest part before shredding.
- You may want to adjust the chili flakes based on how spicy you like your food. A little goes a long way!
Serving Suggestions
- Pair this teriyaki chicken with 75g of cooked rice (raw weight) for a balanced meal.
- Add some tenderstem broccoli on the side for a nutrient-packed veggie boost!
- You can also serve this chicken with a side of roasted vegetables for extra flavor and crunch!
Fun Fact
Did you know that teriyaki sauce originated in Japan, where “teri” means “glaze” and “yaki” means “grilled”? It’s a cooking method that’s been around for centuries but has become a staple in many cuisines around the world!
Conclusion
This Teriyaki Chicken recipe is a quick and delicious way to enjoy a fakeaway meal at home! With minimal prep time and just a few simple ingredients, you’ll have a tasty dish that packs a punch of flavor. Whether you’re having it for dinner or prepping for the week, this meal is sure to impress. Try it out and enjoy the tasty goodness your taste buds will thank you!
