Chicken Teriyaki – a delicious recipe with chicken thighs, vegetable oil, MARINADE, shao hsing rice cooking wine, sugar, soy sauce. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In a small bowl, combine all marinade ingredients.
2
Place chicken and (marinade) ingredients in a storage bag and marinade for 1-3 hrs in refrigerator.
3
In a small pot combine all (sauce) ingredients and whisk well, set aside until the chicken is ready to be cooked.
4
Heat oil in a large frying pan to med heat.
5
Add marinated chicken to hot pan,fry 5-7 minutes on one side,then flip over and cook other side for another 5-7 minutes.
6
Meanwhile heat (sauce) ingredients in pot on medium high heat,whisking frequently,until sauce boils,then turn to low and simmer for 2-3 minutes.
7
Take cooked chicken out of the pan and cut into 1/2 inch pieces.
8
Place the cooked chicken pieces over white rice,then pour on the (sauce) mixture as desired.
451
kcal
Calories
14
g
Fat
51
g
Carbs
30
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 lb boneless skinless chicken thighs, 1 tablespoon vegetable oil (for frying), MARINADE, 3 tablespoons shao hsing rice cooking wine, and more.
Yes, Chicken Teriyaki falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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