Chicken teriyaki is easy to prepare. It provides a wonderful flavour of salt and sweetness which makes it ever so savory. When I serve this up, my family and guests always love it ask me to pass on the recipe. It makes a great midweek meal because it can be made up in 20 to 25 minutes. Give it a shot, and let us know what you think.
Let’s discuss some tips about making this incredible chicken teriyaki. To begin with, any cut of chicken can be used. I like boneless, skinless breasts because they are so easy to work with, and they’re fairly healthy. The dish is fantastic as is, but you could add more spices, if you wish, such as onion, garlic, hot chilli flakes, etc. The amounts can be altered, as well. If you want it less sweet, add a tad less sugar. If you want it sweeter, add more. More or less sesame seeds can be added, as well. You want to be sure to toss it for a few minutes because the sauce will thicken as the sugar caramelizes. The chicken usually takes about 8 to 10 minutes to fry, but I often slice a piece in half just to ensure there are no pinkish areas.
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- 3 boneless, skinless chicken breasts, cut into 1/2 inch strips
- 1/2 cup of all purpose flour
- 1/2 tsp of salt
- 1/2 tsp of pepper
- 1/2 cup of soy sauce
- 1/4 cup of brown sugar
- 2 tsp of sesame seeds
- oil for frying
- Add the flour, salt, and pepper to a sealable container. Put the chicken in, place the top on, and shake until the chicken is coated.
- Add some oil to a preheated pan. Fry the chicken, over medium high heat, until it’s golden brown. This should take about 7 to 10 minutes. Set it aside in a bowl.
- In the same pan, add in the soy sauce, brown sugar, sesame seeds, and a little more pepper. Stir until it’s well combined.
- Place the chicken back in and and toss it for about 3 to 5 minutes until the sauce thickens and the chicken is completely coated.
- Serve and enjoy your chicken teriyaki.