chicken with teriyaki sauce recipe
Step. 4 In a large skillet over medium-high heat, heat the vegetable oil. Add the chicken and cook, stirring frequently, until cooked through and golden brown, 3 to 5 minutes. Reduce the heat to medium. Step. 5 In a small bowl, whisk 2 tablespoons of water with the cornstarch. Add to the reserved marinade.
For the marinade: Combine the soy sauce, oil, sugar, ginger, sesame oil, sesame seeds, garlic and 1/2 teaspoon salt in a large resealable plastic bag.Make sauce. In a pan on medium heat sautée the chicken and oil until cooked through. Chicken should be at 160 BEFORE adding in sauce (4-8 minutes) Add the prepared sauce to the chicken and continue cooking until the sauce has stuck to and glazed all the chicken (2-3 minutes) Season with salt and pepper to taste.
For a sauce I heat it as directed below: Whisk all ingredients together. Pour into a small saucepan and bring to a boil on the stovetop just long enough for sugar to dissolve. If you would like it thicker whisk together 1 tbsp cornstarch with 2 tbsp water in a dish and add that in. Stir, allow to thicken.Step 1. Combine chicken broth, teriyaki sauce, brown sugar and garlic cloves in large bowl. Advertisement. Step 2. Add chicken to sauce, and toss to combine. Step 3. Pour chicken mixture into crock-pot. Step 4. Cook on low 4-6 hours, or until chicken is cooked through.
Combine the brown sugar, soy sauce, garlic, ginger, and mirin together in a bowl. Heat the oil in a large non-stick skillet. Add the chicken to the skillet and stir fry until seared, around 5 minutes.