Teriyaki chicken is a quick and easy dinner and tastes better than takeout. You can use chicken thighs but personally I love chicken breast because they are tender and delicious. The best part is that the chicken and sauce can be made in the same pan, which not only makes it fast and easy.
I had first tasted this chicken during a Japanese festival and it was just mind blowing among all the other dishes I had tried there. Determined to try this at home so I could gobble up as much as I wanted, I tried this at home and here’s a quick recipe for you!
You can also make it a quick meal if you combine it with rice balls, some stir fired veggies and egg roll-ups (another of my favourite Korean dish). I’ll share the recipe for egg-rolls ups in another blog post soon.
250 grams Chicken breast
3 Tbsp Teriyaki sauce
1 tsp Soy sauce
1 tsp Ginger garlic paste
2 tbsp Oil
Cut the chicken breast into 1 inch pieces. Remove the skin of the chicken.
Marinate the chicken overnight with salt, pepper, 1tsp of soy sauce and 1tsp of teriyaki sauce. (So that the chicken gives out those delicious flavours)
Thaw the chicken before cooking.
Add 1tbsp of oil in a non-stick pan.
Grill the chicken until 7-8 minutes or until slightly golden brown.
When cooked, remove the chicken from the pan.
In the same pan add oil, ginger garlic paste
Sauté it for few seconds.
Add 2 tbsp of teriyaki sauce and cook until the sauce thickens.
Add grilled chicken in the pan.
Cook until the sauce mixes with the chicken.
Add salt as per your taste.
Enjoy it with rice and veggies!