Hey everyone, welcome to our recipe site, If you're looking for new recipes to try this weekend, look no further! We provide you only the best Teriyaki Chicken recipe here. We also have wide variety of recipes to try.

Teriyaki Chicken
Teriyaki Chicken

Before you jump to Teriyaki Chicken recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Lowering costs Within the Kitchen.

Until fairly recently anyone who expressed concern about the destruction of the environment raised skeptical eyebrows. That’s a thing of the past now, with everybody being aware of the problems besetting the planet as well as the shared burden we have for turning things around. According to the industry experts, to clean up the environment we are all going to have to make some improvements. This needs to happen soon and living in approaches more friendly to the environment should become a goal for every individual family. Continue reading for some ways to go green and save energy, largely in the kitchen.

A lot of energy is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. When you can get a new one, they use about 60% less than the old versions which might be more than ten years old. The appropriate temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. One more way to save electricity is to keep the condenser clean, for the reason that the motor won’t have to go as often.

The kitchen on its own gives you many small ways by which energy and money can be saved. Eco-friendly living is not really that hard. A lot of it truly is simply making use of common sense.

We hope you got benefit from reading it, now let’s go back to teriyaki chicken recipe. To make teriyaki chicken you need 17 ingredients and 7 steps. Here is how you do it.

The ingredients needed to cook Teriyaki Chicken:
  1. Take For the chicken:
  2. Get 2 pounds boneless, skin-on chicken thigh meat
  3. Take 1/4 cup lite soy sauce
  4. Prepare 2-3 cloves garlic, crushed
  5. You need 1 Tablespoon rice wine, sake, or white wine
  6. Get 1 Tablespoon brown sugar
  7. Prepare 3-4 thin slices fresh ginger (or if you don't have fresh, use 1/8 teaspoon powdered)
  8. Take For the glaze:
  9. Take 1/4 cup lite soy sauce
  10. Take 2-3 slices fresh ginger
  11. Use 1 clove garlic, crushed
  12. You need 1/6 of an onion
  13. Take 1/4 cup rice wine, sake, or white wine
  14. Take 1 Tablespoon brown sugar
  15. You need 2 Tablespoons white sugar
  16. Use 1 teaspoon corn starch slurried (dissolved) in 1 Tablespoon cold water
  17. Use 1/4 cup unsalted chicken stock
Instructions to make Teriyaki Chicken:
  1. Season the chicken with the marinade ingredients and mix gently but thoroughly to evenly incorporate. If you're planning to cook the chicken shortly, leave it out while you make your glaze. Otherwise, refrigerate until 30 minutes before you plan to cook it. I say it all the time, and I'll say it again that for the most part, most things cook better at room temp.
  2. While the chicken is marinating, put all the glaze ingredients except the corn starch slurry and unsalted chicken stock in a small saucepan and bring to a very gentle boil over medium heat.
  3. Once the glaze has come to a gentle boil (you should see gentle, infrequent bubbles rising to the surface and popping), add the cornstarch slurry and unsalted chicken stock, and bring back up to a very gentle boil over medium heat. When the glaze comes back up to a gentle boil, reduce the heat to low and let simmer for another 5 to 7 minutes, and cut the heat.
  4. While the glaze is cooling, preheat the oven to 400F and place the chicken meat side down on a foil lined pan.
  5. Roast the chicken for about 15 minutes in the 400F oven, then turn on the broiler, and place the chicken about 4 inches under the broiler to crisp up the skin another 2 minutes or so. After 1 minute, check the chicken every 15 seconds or so and take it out when it looks like this. When you put anything sweet and fatty under the broiler, it can go from perfectly charred to burnt beyond recognition in a matter of seconds. Best to be vigilant! :)
  6. Slice skin side down - and do it decisively so you cut through the skin - and serve with a little glaze spooned over. On this particular day, we ate it with a little steamed white rice, some garden salad dressed with homemade Thousand Island, and a ham tamagoyaki (rolled omelette).
  7. Enjoy! :)

If you find this Teriyaki Chicken recipe helpful please share it to your good friends or family, thank you and good luck.