Subj : Japanese Chicken -14
To   : All
From : Dave Drum
Date : Wed May 15 2024 16:38:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Easy Chicken Teriyaki W/Marinade
 Categories: Poultrty, Sauces
      Yield: 2 servings
 
    3/4 lb Chicken thigh
      1 tb Oil
      1 tb Toasted white sesame seeds

MMMMM-----------------TERIYAKI MARINADE & SAUCE----------------------
    1/3 c  Soy sauce
    1/3 c  Mirin
    1/3 c  Sugar
      1 ts Minced garlic or ginger;
           - opt
 
  PREP CHICKEN: Flatten the chicken so it's about 3/4"
  thick for even cooking. Place in a zipper bag or large
  bowl to marinate.
  
  MARINADE: Combine the ingredients for the marinade and
  mix together until the sugar dissolves. Reserve half for
  later use and marinate the chicken with the remaining
  half for at least 15 minutes to overnight in the fridge.
  
  COOK CHICKEN (GRILL, PAN FRY, OR BAKE)
  
  Grill or Pan fry: Heat your grill or pan over medium
  high heat and add the oil. Remove chicken from the
  marinade, wiping off the excess. Cook skin-side down if
  using skin-on chicken and flip when golden brown.
  
  During the last 3 minutes, add your desired amount of
  the reserved teriyaki marinade. It will reduce and
  thicken into a glaze as the chicken cooks. Internal
  temperature should register 165°F and juices should run
  clear.
  
  (Optional) Bake: Set oven @ 400ºF/205ºC and line a
  baking pan. Bake chicken for about 20 until fully
  cooked, brushing on the reserved sauce a few times
  during the last 5 to 7 minutes. The reserved sauce will
  thicken into a glaze. Reduce the heat if it starts to
  burn.
  
  Cut the chicken into bite sized pieces and serve over
  steamed rice. Sprinkle with sesame seeds and spoon any
  remaining glaze over the chicken.
  
  NOTES: You can use both skinless or skin-on chicken
  thighs or chicken breast.
  
  Mirin - substitute with sake or any white wine.
  Non-alcoholic substitute: use stock or water with a few
  drops of vinegar or lemon juice.
  
  Sugar - substitute with honey, agave, or brown sugar
  
  When baking, keep an eye on the chicken as the sugar in
  the marinade can easily burn if your oven is too hot.
  
  VARIATIONS: Teriyaki marinade - Though not traditional,
  feel free to add garlic, ginger, or green onions.
  
  Stir fry chicken teriyaki - Cut the chicken into bite
  size pieces, no need to marinate. Stir fry with half of
  the marinade until chicken is fully cooked and sauce is
  thickened. Add any vegetables you'd like during the last
  5 minutes.
  
  Spicy chicken teriyaki - Add red pepper flakes,
  sriracha, or chopped jalapeno or serrano peppers.
  
  Jessica Gavin
  
  Makes: 2 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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