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The Ultimate Chicken Teriyaki Recipe

The Ultimate Chicken Teriyaki Recipe

Chicken Teriyaki Recipe



Ingredients
1.5 c uncooked rice
3 c water
1/2 c soy sauce
1 c brown sugar (Too much sugar? See below for an alternative idea)
1 clove of garlic
small piece of ginger
2 eggs
vegetables for fried rice (mushroom, green onion, broccoli flowers, zucchini, carrot, whatever you have)
Boneless, skinless chicken thighs (approximately 6oz per person)
handful of sesame seeds
2 tbs of oil or butter
Soy sauce

Instructions
Start your rice first. In a medium pan, bring the water and rice to a boil. Cover and cook on low for 20 minutes.
Teriyaki sauce next. Combine brown sugar to soy sauce. Cook mixture on medium heat. If available, drop in a clove of garlic and a bit of ginger. Keep on heat until ready to use, or until mixture begins to froth.
Prepare egg and vegetables for fried rice: fry egg and cook vegetables in some olive oil.
Boneless, skinless chicken thighs next. Cut into strips and cook on stove top. Just as chicken is finishing, add teriyaki mixture and a handful of sesame seeds. Allow teriyaki mixture to caramelize and stick to the chicken. Set chicken aside.
In a hot skillet, combine your rice together with egg and vegetable mixture. Heat until entire mixture is hot.
Add in 2 tbs of oil or butter and enough soy sauce to slightly change the color of your rice.
Place rice on plates, top with chicken, and serve.



Enjoy!
Alternative Preparation
We find that a 1:2 ratio of soy sauce to brown sugar is needed to get a good caramelization. However, if you want to reduce the sugar in this recipe, I would recommend keeping the ratio the same by using less soy sauce as well (example: 1/3 c soy sauce and 2/3 c brown sugar). You can then drizzle the chicken with the sauce instead of tossing/coating it in sauce.