Chicken Teriyaki Recipe

Posted in Blogathon, Recipe

Blogathon Day 23: Favorite recipe? Feel free to include step-by-step guide with photos!

One of my favorite recipes is a chicken teriyaki stir fry that my mom has been making since I was a kid. It’s something that I make for myself at least once a month, if not more. So here’s how to do it.

You Will Need

  • 1lb of chicken breast (I prefer boneless and skinless, doesn’t have to be exactly a pound. I also sometimes use tenderloins)
  • 1/2 cup soy sauce (I prefer low sodium)
  • 2 tablespoons corn starch
  • 1 cup water
  • 1 bag or head of broccoli
  • 1/2 cup karo dark corn syrup
  • Handful of baby carrots and any other optional veggies (diced onion, peppers, etc).
  • Salt & pepper

First in a medium sized bowl whisk together 1 cup water and 2 tablespoons of cornstarch. Then add in 1/2 cup of soy sauce and 1/2 cup of the corn syrup and whisk again. I also sometimes add a few drops of honey to it, but it’s not necessary. Set aside.

This is what the sauce should look like when mixed together.

Before starting the chicken I like to start the rice first since it can take about 15-30 minutes depending on the brand you use. The kind I like is jasmine rice, but you can cook whatever rice you like.

Cook the rice according to the directions on the package, for me personally I use a rice cooker.

Dice (and trim if needed) the chicken into bite sized pieces and add about 2 tablespoons of oil (whatever your preference is) to a large skillet that is on a medium high heat. Add the chicken once the pan is hot enough and season with salt and pepper to taste. Turn the heat down to medium (medium low if it’s too hot) and continue stirring the chicken until it’s no longer pink on the outside. If you plan on adding a bunch of vegetables to this dish, right now would be a good time to get another pan started (some recommendations would be carrots, broccoli, pepper, onions etc) for me personally I don’t add anything but carrots and broccoli. While the chicken is finishing up cooking, I chop the baby carrots into small pieces (about a handful) and add them in with the chicken. At this point even chop up the broccoli or cheat like I do and steam the bag of the broccoli.

Keep stirring until the chicken is no longer pink on the side.

Once the chicken is no longer pink remove the chicken and other veggies in the pan with it from the pan (I just set everything on a plate to use again later). Turn the heat back up to medium high and before adding the sauce to the pan give it a quick stir.

The sauce will be very light in color but as it boils it’ll start to thicken. Once the sauce is boiling turn it down to a medium and continually keep stirring.

After a few minutes the sauce will be darker in color and start to thicken, just keep stirring it! Once you get the consistency you like you can add the chicken and veggies back in.

I like to be able to scrape the pan and have the sauce take a bit before it fills in the space, to me that’s a good consistency but you may like yours thicker.

At this point the broccoli should also be cooked and can be added, stir in any other veggies you made and stir everything until it’s all covered by the sauce. Turn the heat down to a low. I like to let everything sit in the sauce for a few minutes before serving.

Scoop out the rice and then add the chicken teriyaki on top! And enjoy 🙂

For the entire month of January I’m participating in a Blogathon. All posts associated with it can be found under the Blogathon category.

January 23, 2018
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