TERIYAKI CHICKEN

TERIYAKI CHICKEN

Teriyaki Chicken is a popular dish known for its sweet and savoury glaze, making it a favourite in many households. This recipe features a tender chicken breast marinated in a rich soy sauce, honey, rice vinegar, garlic, and ginger blend. When cooked, the marinade infuses the chicken with deep flavour and creates a beautiful, glossy finish. Perfect for a quick dinner, this dish pairs wonderfully with steamed rice and vegetables, making it a well-rounded meal. Whether you’re looking for a simple weeknight dinner or a dish to impress guests, this Teriyaki Chicken will not disappoint.

RECIPE CATEGORY

Entrée, Dinner

SERVING SIZE

1

CUISINE

Japanese

PREPARATION / TECHNIQUES

Marinate, Pan-Fry, Glaze

OCCASION / HOLIDAY

Weeknight Dinner, Family Gathering, Date Night, Special Occasion

SPECIAL CONSIDERATION / DIETARY CONCERNS

Healthy, Low Fat, Gluten-Free (if using gluten-free soy sauce), Quick & Easy, High Protein

DISH TYPE

Chicken Dish, Entrée

INGREDIENTS FOR TERIYAKI CHICKEN

• 1 chicken breast (150g)

• 2 tbsp soy sauce

• 1 tbsp honey

• 1/2 tbsp rice vinegar

• 1 clove garlic, minced

• 1/4 tsp ginger, grated

FULL NUTRITIONAL INFORMATION

• Calories: 250 kcal

• Protein: 27g

• Carbohydrates: 15g

• Sugars: 13g

• Fibre: 0g

• Fat: 8g

• Saturated Fat: 1g

• Sodium: 800mg

• Potassium: 450mg

• Vitamin C: 2% of Daily Value (DV)

• Calcium: 2% of Daily Value (DV)

• Iron: 6% of Daily Value (DV)

PREPARATION FOR TERIYAKI CHICKEN

1. Prepare the Marinade: In a small bowl, combine soy sauce, honey, rice vinegar, minced garlic, and grated ginger. Whisk until well blended.

2. Marinate the Chicken: Place the breast in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken and coat it thoroughly. Seal the bag or cover the dish and refrigerate for at least 30 minutes or 2 hours for deeper flavour.

3. Preheat the Pan: Heat a non-stick pan over medium heat. If needed, add a small amount of olive oil to prevent sticking.

4. Cook the Chicken: Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken in the hot pan and cook for 6-8 minutes on each side until the internal temperature reaches 75°C (165°F). Ensure you cook the chicken correctly.

5. Glaze the Chicken: Pour the remaining marinade into the pan during the last 2 minutes of cooking. Allow it to reduce and thicken, coating the chicken with a rich glaze.

6. Rest and Serve: Let the chicken rest for 5 minutes to allow the juices to redistribute. Serve hot, drizzled with the teriyaki glaze, alongside steamed rice and vegetables.

PREP TIME

10 minutes (plus 30 minutes to 2 hours of marinating time)

COOKING TIME

12-16 minutes

TIPS FOR TERIYAKI CHICKEN

• Add a sprinkle of sesame seeds and chopped green onions as a garnish for extra flavour.

• Ensure the pan is hot before adding the chicken to ensure a good sear.

• If you prefer a thicker sauce, mix 1/2 tsp of cornstarch with water and add it to the marinade before glazing.

VARIATIONS

• Add a splash of pineapple juice to the marinade for a fruity twist.

• Substitute the chicken breast with boneless chicken thighs for a juicier result.

• Incorporate a teaspoon of sesame oil into the marinade for a richer flavour.

PREPPING AND STORAGE

• Fridge: Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out.

• Freezer: Marinate the chicken, then freeze it raw in a sealed bag for up to 3 months. Thaw in the fridge overnight before cooking.