As I have cooked Asian food more and more, I am becoming more confident and comfortable in putting together flavors. Making my own chicken teriyaki was still a big undertaking and so I went to what is the all-knowledgable site of our generation, Wikipedia. After a bit of research I felt comfortable, but uncertain how it would turn out. I am here to tell you it tasted great! I thought about chicken teriyaki because I order it quite frequently and it is a go to for me, always sweet and flavorful. If you are stuck for ways to make this feel more like a meal rather than just chicken, I suggest some rice, and I sautéd some snap peas in toasted sesame oil with a bit of minced garlic until bright green, but broccoli or green beans would also work with this dish. To start I sliced my chicken breast into two widthwise, similar to how I did for the sesame noodles recipe (if you want a visual for what it looks like). I let my chicken then sit out and come to room temperature while I heated my grill to high heat and made my glaze. This glaze is the thing that makes it a teriyaki sauce. In a small saucepan combine 1/2 cup of reduced sodium soy sauce, 1/2 cup of mirin and 1/2 cup of honey. Stir to thoroughly combine, honey takes a few minutes to mix into the other ingredients. Then place the saucepan over high heat and bring it to a boil and then reduce the heat to a "gentle boil" a few bubbles not enough that the mixture starts to boil over, which for me was between medium low and medium heat. Cook the mixture for about 10-15 minutes until it is reduced by half and a little bit thicker, keep in mind it will thicken as it sits off the heat. Then take 1/3 cup of the glaze and reserve it to eat on top of your chicken as a sauce. Place the remaining sauce in another bowl. Take your chicken and remaining sauce, along with a brush and kitchen thermometer out to your grill. Turn the heat down to medium and place the chicken on the grill, turning every 2-3 minutes for about 18-20 minutes. The first two turns just cook the exterior of the chicken after both sides have been slightly grilled, add glaze each time you flip your chicken over until you are out of glaze and your chicken has been cooked thoroughly and registers at 165 degrees on your kitchen thermometer. Then bring it inside and allow it to cool for a few minutes before diving in, it is well worth it. Use your remaining sauce to pour over the top of the chicken for even more flavor, since it is cooked the alcohol in the mirin should be cooked out. Chicken Teriyaki
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About MeI'm Sarah; a wife, traveler, foodie, and adventurer. Archives
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