Chicken Teriyaki Recipe
This Chicken Teriyaki recipe is a popular Japanese dish, serve with asian greens on a bed of rice. The teriyaki sauce recipe is easy and simple to make and works well served with chicken, salmon, or veggies.
So if you would like to learn how to make chicken teriyaki then just follow this chicken teriyaki Recipe.
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ABOUT
Hi I'm Carina, thank you for watching one of my videos! I'm a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you're wanting to learn how to cook I'm here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!
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CHICKEN TERIYAKI RECIPE
Ingredients
0.5 lb | 250g Chicken Skin On
1 Tablespoon Oil
1 Tablespoon Sugar
2 Tablespoons Soy Sauce
2 Tablespoons Sake
2 Tablespoons Mirin
Instructions
Season the chicken with salt and pepper.
Place a frypan over medium high heat and add in the oil.
Place the chicken in the frypan, skin side down, for 6-7 minutes.
While the chicken is cooking mix together the ingredients for the teriyaki sauce.
Flip the chicken over and pour in the teriyaki sauce.
Cook for another 5 minutes.
Coat the chicken in the teriyaki sauce and transfer to a cutting board to rest for a few minutes.
Cut the chicken into strips and spoon over the remaining teriyaki sauce and serve with rice and asian greens.
Notes
You can use chicken thighs or chicken breast for this chicken teriyaki.
If you are using chicken breast pound it out to even thickness before cooking.
To test the chicken is cooked through prick with a knife, if the juices run clear the chicken is cooked through.
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TRI-TIP/TERIYAKI/ HOW TO GRILL #tri-tip #teriyaki #howto grill #Experiment
This is the best TRI-TIP/TERIYAKI how to grill I have ever made just follow the recipe and enjoy this perfect roast
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This Pork Belly Recipe is SOOO Addictive!
Check out my 3-step process for the best pork belly you've ever tasted. ????????
This Chinese pork belly is meltingly tender with a sweet-spicy-sticky coating. It can easily be made gluten free too!
Free printable recipe:
Ingredients
Slow Cooked Pork Belly:
2.2 lb (1Kg) rindless pork belly slices chopped in half (each piece being approx. the length of your index finger)
4 ¼ cups (1 Litre) hot chicken/veg stock
1 thumb sized piece of ginger peeled and finely chopped
3 cloves garlic peeled and chopped in half
1 tbsp. rice wine
1 tbsp. caster sugar
Glaze:
2 tbsp vegetable oil
pinch of salt and pepper
1 thumb-sized piece of ginger peeled and minced
1 red chilli finely chopped
2 tbsp Honey
2 tbsp brown sugar
3 tbsp dark soy sauce
1 tsp lemon grass paste
To Serve:
Boiled rice
Green Vegetables
Instructions
1. Add all the slow cooked pork belly ingredients to a pan (not the glaze ingredients) I use a cast iron casserole pan.
2. Bring to the boil, then place a lid on, turn down the heat and simmer for 2 hours.
3. Turn off the heat and drain the pork. You can reserve the liquid if you like (Perfect for a Thai or Chinese noodle soup).
4. Chop the pork into bite sized chunks. Add 1 tbsp. of the oil to a frying pan, and then mix the remaining glaze ingredients in a small bowl.
5. Heat the oil and add in the pork, salt and pepper, frying on a high heat until the pork starts to turn golden.
6. Now pour the glaze over the pork and continue to cook until the pork looks dark and sticky.
7. Remove from the heat and serve with some rice and green veg.
Notes
Can I make it ahead?
Yes, you can make it up to the end of step 2 (where the pork is slow cooked and then drained). Then quickly cool, cover and refrigerate (for up to two days) or freeze. Defrost in the refrigerator overnight before slicing and frying the meat.
You can also make the sauce ahead, then cover and refrigerate it up to a day ahead.
Can I make it Gluten free?
Yes! Replace the soy sauce with tamari. I've done this several times and it works great.Replace the rice wine with sherry (usually gluten free, but best to check).Also make sure you use gluten free stock.
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MONGOLIAN GROUND BEEF In 15 Minutes!
Takeout Mongolian Ground Beef Recipe!
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CHEAPER (and better) THAN TAKEOUT - Beef Lo Mein Recipe (牛肉捞面)
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I have made an oyster sauce Lo Mein not so long ago. Even though it was a basic flavor, I got so many compliments. Everybody loves it. Today, we gonna upgrade it into a beef Lo Mein recipe. It is also easy and tasty. The beef is so tender and velvety. The noodles are flavorful. It got lots of umami taste from the oyster sauce. You can also use chicken, pork, shrimp instead of beef and create your own variations of lo mein.
INGREDIENTS (serves 2)
- 2 portions of noodles (I used fresh egg noodles, about 300 g / 10.6 oz)
- 1.5 tbsp soy sauce (Amazon Link -
- 3 tbsp of oyster sauce (Amazon Link -
- 1.5 tsp of dark soy sauce (Amazon link -
- 3 tbsp of peanut oil (Amazon Link -
- 300 grams (10.6 oz) of beef
- 1/4 tsp of salt
- 1/8 tsp of baking soda
- 2 tbsp of cooking wine (Amazon Link -
- 1/2 tbsp of soy sauce (Amazon Link -
- 1/2 tbsp of cornstarch
- Black pepper to taste
- 1 medium-size onion, sliced thinly
- 3 pieces of scallion, cut into 2 inches long pieces
INSTRUCTIONS
- Slice 300 grams of beef into 1/8 of inches thick pieces. You can use beef chuck, flank, ribeye, sirloin steak.
- Marinade it with 1/4 tsp of salt, 1/8 tsp of baking soda, 1/2 tbsp of soy sauce, 2 tbsp Chinese cooking wine, 1/2 tbsp of cornstarch, some freshly ground black pepper to taste. Mix well and let it sit for 20 minutes.
- Bring a pot of water to a boil. Cook 2 portions of fresh egg noodles for 2-3 minutes. If you are using a different type of noodles, you have to follow the cooking instruction on the package.
- While waiting for the noodles, you should have enough time to cook the beef.
- I got many people asking me - why is my food sticking to my carbon steel wok? Well, you need to learn how to control the wok heat correctly.
- First, turn the heat to maximum and heat the wok until it is smoking hot. Then add some oil. Be generous with oil amount for this recipe because you want enough oil to coat the noodles so they don’t stick together while serving.
- Give it a toss so the oil will create a slight non-stick surface on the bottom. Wait for the oil to be smoking again. That means the wok is hot enough for you to add the marinade beef. Stir and cook. This way, the meat will not stick to the wok at all. That is how you control the wok heat correctly. We call it 掌握火候in Chinese.
- When the beef is halfway cooked, you should still be able to see some pink color here and there. Add a bunch of sliced onion. Stir for another 15 seconds.
- By now, the noodles should be ready. Quickly take them out. Shake off the excess water. Throw a bunch of scallion into the wok along with the cooked noodles. Turn off the heat. It is important, I will explain why later.
- Add 1.5 tbsp of soy sauce, 3 tbsp of oyster sauce, and 1.5 tsp of dark soy sauce. I will suggest you use a better quality oyster sauce since it is the key flavor. Mix until the seasoning is well combined.
- I turned off the heat right before I add the noodles is because we are making Lo Mein, all you need to do is to stir and mix. If you keep the heat on, then, you are making Chao Mein, which means stir fry noodles. That’s the difference between lo mein and Chao Mein.
- Give it a taste to adjust the flavor before serving because every brand of oyster sauce and soy sauce have a different level of sodium. You can add some toasted sesame oil at the end if you like. I don’t because I used peanut oil when cooking the beef.
- That’s it. You are done. Enjoy!
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Oyster Sauce Lo Mein -
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How to make Chinese Egg Noodles At Home -
Fire Cooked Teriyaki Chicken - Friday Beers
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Recipe
15min prep – 30 min total.
Serves 4
Sauce ingredients
• 90 mls mirin
• 180 mls soy sauce
• 70 mls sake or sherry
• 2 crushed garlic cloves
• 2 tsp ginger
• 2 tbsp sugar
Other ingredients
• 600g of boneless skin-on chicken thighs (ask your butcher)
• 1.5 cups rice
• Bunch of asparagus
• (optional) spring onion
• (optional) Nori Komi Furikake seasoning
Directions
Sauce
• Combine all the ingredients in a saucepan and simmer for 10 minutes and reduce.
Main meal
• Cook 1.5 cup Japanese sushi rice (or jasmine is fine) as per the instructions on the pack.
• Prepare the fire to be medium/high heat with minimal smoke (using lump charcoal can work well here)
• Place the chicken on the grill and immediately start to baste the chicken, once all the pieces have been basted on one side, flip the chicken (this means flipping approximately every 30-40 seconds.
• Continue this until the chicken is well browned and is above 69°C in the thickest part (use a meat thermometer for this).
• Once the chicken has hit the target temperature, place the asaparagus on the grill and cook for around 3 minutes while also occasionally flipping and basting them with the teriyaki sauce.
• Slice the chicken and serve it on a bed of rice with the asparagus and 2 tbspn of the leftover sauce and the spring onion and Nori Komi Furikake seasoning.
Items
• Grill basket or grill (Travel Braai or Camp Braai is ideal)
• Basting brush
• 1 small pot
• Meat thermometer