Description
Succulent teriyaki chicken nestles alongside perfectly seasoned fried rice, creating a harmonious Japanese-inspired meal. Homemade flavors blend seamlessly, offering you a delightful culinary journey through authentic Asian cuisine.
Ingredients
Scale
- 1.5 lb (680 g) chicken thighs, boneless and skinless
- 0.5 cup (120 ml) soy sauce
- 0.25 cup (60 ml) honey
- 3 tbsps soy sauce
- 2 tbsps brown sugar
- 2 tbsps vegetable oil
- 2 tbsps water
- 1 tbsp rice vinegar
- 1 tbsp cornstarch
- 1 tbsp sesame oil
- 3 cups white rice, cooked and cooled
- 2 eggs, beaten
- 1 cup frozen peas and carrots
- 0.5 cup onion, diced
- 2 garlic cloves, minced
- 1 tsp grated ginger
- 1 tsp sesame oil
- Sesame seeds (for garnish)
- Green onions, chopped (for garnish)
Instructions
- Teriyaki Glaze Preparation: Combine soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger in a saucepan, whisking over medium heat until the mixture reaches a gentle simmer. Stir in cornstarch slurry to create a glossy, thickened sauce with a luxurious coating consistency.
- Chicken Searing: Heat a large skillet with oil, carefully placing chicken thighs to achieve a golden-brown crust. Cook thoroughly until internal temperature reaches 165F/74C, ensuring complete and even cooking.
- Glazing Process: Generously coat the perfectly cooked chicken with the prepared teriyaki sauce, gently turning to ensure full coverage. Allow the chicken to simmer briefly, enabling flavors to meld and penetrate the meat while caramelizing the glaze.
- Resting and Finishing: Remove the chicken from heat, letting it rest momentarily to intensify the flavor profile and allow the sauce to set, creating a glossy, appetizing exterior.
Notes
- Control Sauce Consistency: Whisk continuously and monitor thickness carefully to prevent burning or lumpy texture, adjusting cornstarch slurry gradually for perfect glossy coating.
- Manage Chicken Temperature: Use meat thermometer to ensure precise 165F/74C internal temperature, preventing undercooking while maintaining juicy, tender meat quality.
- Optimize Searing Technique: Preheat skillet thoroughly, use medium-high heat, and avoid overcrowding to achieve crispy, golden-brown chicken exterior without steaming.
- Balance Flavor Absorption: Allow chicken to rest briefly in teriyaki glaze, enabling deep flavor penetration and caramelization without losing moisture or becoming soggy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Japanese
Nutrition
- Serving Size: 5
- Calories: 600
- Sugar: 12 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 75 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 150 mg