Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, easy braised "teriyaki" chicken. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
This Easy Teriyaki Chicken Recipe tastes better than takeout. Moist and Juicy Chicken thigh glazed with a sweet and flavorful sauce!! Check out this easy to make recipe made with simple ingredients.
Easy Braised "Teriyaki" Chicken is one of the most favored of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Easy Braised "Teriyaki" Chicken is something which I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook easy braised "teriyaki" chicken using 9 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Easy Braised "Teriyaki" Chicken:
- Take 3 pounds chicken wings, drums or thighs, patted dry and seasoned with 3/4 teaspoon kosher salt
- Make ready 1/2 an onion, cut into 1/4-inch wide pieces
- Take 6 thin slices of fresh ginger root (about 1/8-inch thick) or 1/2 teaspoon dried ginger powder
- Prepare 6 cloves garlic, peeled and smashed
- Prepare 1/4 cup + 2 Tablespoons soy sauce
- Get 2/3 cup rice wine (you can use sake or a semi-dry white wine)
- Prepare 1/4 cup + 2 Tablespoons sugar
- Get 1/2 cup water
- Take 1 chopped green onion for garnish
As for the sauce, the teri in teriyaki. Serve it with sticky rice and steamed greens. This American-style chicken teriyaki is a little salty, a little sweet, a little sour, and has just the tiniest hint of spice from minced ginger: exactly what you'd want for dinner after a long day at work. Serve it up with a side of steamed rice and broccoli and make your mom.
Steps to make Easy Braised "Teriyaki" Chicken:
- Put all the ingredients into a 4 or 5 quart Dutch oven or a large, deep saute pan, with the chicken skin side down. Bring to a gentle boil, covered, over medium heat.
- Once it comes to a gentle boil, let it stay there for about 2 minutes. Give the chicken a gentle stir or two to redistribute the ingredients then turn the heat down to medium low and simmer, lid askew for another 25 to 30 minutes, flipping the pieces of chicken mid way so the skin side is up.
- 15 minutes before the braise is over, preheat your oven broiler so you can brown and caramelize the chicken skin. Once the braise time is up, put the chicken about 6 inches under the broiler for 3 to 5 minutes, depending on how brown you want the skin, but making sure to check at 3 minutes. I say this all the time, but things can go from perfectly caramelized to horribly burnt in a matter of seconds under the broiler.
- NOTE FOR STEP 3: If you have one of those broiler drawers under the oven, preheat the oven to 500F instead and place the pot so that the food is 6 inches under the top heat element. Probably the second rack in the oven.
- Transfer the chicken to a serving dish (or serve it in the pot in which you cooked it), garnish with chopped green onions and serve with steamed rice and a salad of choice.
- Enjoy! :)
Chicken Dinner Main Dish Asian Japanese Healthy Soy Sauce Vegetable Oil Ginger Chicken Breast Chicken Thighs Honey Scallions Weeknight Dinner Easy. Classic Chicken Teriyaki prepared in the authentic Japanese cooking method. Juicy and tender chicken is glazed in a flavorful homemade teriyaki It's quick, easy, and all you need is a reliable frying pan. When you cook the chicken, remember to start with the skin-side down and let it crisp up. Forget that bottle of super-salty teriyaki sauce on the grocery store shelf — it's actually easier than you might think to make a version at home that's even better than the bottled stuff.
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