Chicken Teriyaki

Teriyaki (照り焼き) has been one of America's favorite Asian dishes for a very long time. 

It is a common Japanese cooking technique that involves grilling or broiling meat or fish with a glaze of soy sauce, mirin (sweet rice wine), and sugar. In this recipe, we will be Cooking chicken breasts in the sauce to create a similar flavor and tuxture. 

Although this recipe is not traditional Teriyaki, it is my favorite one. I really think the shallot glaze is something that would impress even the most stubborn purist. Speaking of being non-traditional, and bothering purists, serve over quinoa and cabbage for a new twist on this classic dish!

 

 

 

 

Ingredients:

  • 6 boneless skinless chicken thighs
  • 1 cup shallots
  • 1 tablespoon butter
  • 1/4 cup mirin + 3 tablespoon for splash in shallots (any dry white wine can be a substitute)
  • 1/2 cup soy sauce
  • 1/2 cup rice wine vinegar
  • 2 tablespoon packed brown sugar
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon finely grated ginger
  • 1/2 tablespoon onion powder
  • 1/2 teaspoon black pepper
  • 2.5 tablespoon Chili Garlic Sauce (Sriracha brand)
  • 4.5 tablespoon honey

Instructions:

Cut shallot in half and then into thin strips, and sauté in a pan with butter medium-low heat to caramelize. Once shallots are caramelized, add wine to de-glaze the pan, and then add all remaining ingredients, excluding the chicken. Stir to combine, and reserve 1/2 cup of the mixture. Allow reserved sauce to cool. 

Once cooled, add the 1/2 cup to a zip lock bag along with chicken thighs, seal out as much air as possible, and place in the fridge to marinate for 45 minutes.

Leave the rest of the sauce in the sauce pan, and set heat to medium-high. It will be used to create shallot glaze. Stir occasionally.

Cut chicken breasts into 1" pieces, And place them in a pan on medium-high heat, with a little bit of vegetable oil. Cook for about 3 minutes, and then add the rest of the sauce from your sauce pan to the chicken.

Once your chicken has reached 160 degrees, remove from heat. Serve immediately over rice or quinoa and cabbage (my personal favorite), topped with some of your beautiful shallot Teriyaki glaze.

Enjoy!

Here is a pin-able photo for Pinterest!