The Basics: How to Make Teriyaki Chicken

Published on Monday, September 14, 2009, by CHOW Food Team / Edit Post

From the store to the kitchen to the table: We outline the steps that get you from raw ingredients to your dinner tonight, free of measurements and complicated techniques. It’s a method you’ll remember and whip out whenever you like. It is the most basic way to make the thing you’re making.

  • WHAT YOU’LL NEED:
  • - a grater
  • - a small saucepan
  • - plastic wrap
  • - a large frying pan or a meat tenderizing mallet
  • - a knob of fresh, peeled ginger
  • - one scallion
  • - low-sodium soy sauce
  • - honey or sugar
  • - two boneless, skinless chicken breasts
  • - vegetable oil (not olive oil)

WHAT YOU’LL DO:

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  • 1. Grate the ginger and thinly slice the scallion (both the green and white parts).

    Step 1

  • 2. Make the sauce: Mix three parts soy sauce with one part honey or sugar.

    Step 2

  • 3. Put the sauce in the small saucepan and bring it to a simmer, stirring to dissolve the honey or sugar. Add the ginger, turn off the heat, and let the ginger steep in the sauce while you prepare the chicken.

    Step 3

  • 4. Put plastic wrap on top of the chicken breasts and hit them with the mallet or frying pan until they’re flat. Use a fork to poke holes in the chicken all over on both sides to help the meat absorb the sauce.

    Step 4

  • 5. Coat the bottom of the frying pan with oil and heat over medium-high heat until the pan and oil are both hot. Add the chicken and cook on one side—without moving the breasts around—until browned, about 10 minutes. Turn over and cook the other side until browned, another 10 minutes.

    Step 5

  • 6. Take the chicken out of the pan and place it on a plate. Pour the sauce into the frying pan and bring it to a boil.

    Step 6

  • 7. Put the chicken back in with the sauce and turn it to coat the meat. Cook until the sauce reduces and thickens a little.

    Step 7

  • 8. Put the chicken on a plate, pour the sauce over it, and top with scallions to serve. You can also eat this over rice.

    Step 8

Illustrations by Bill Russell

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POST A COMMENT |5 Comments

COMMENT

  • Must admit something in me recoils a bit when I see that photo of the scallions resting on the raw chicken, and then note that the scallions are added last as a raw garnish. I know it's just for photo effect, but... salmonella special!

  • KailuaGirl, I will do that. I was thinking the marinade would be good with some heat so the next time I will add red pepper flakes. It is a good starting point really, this recipe. I think adding lemon is also a great idea. The ginger, lemon, soy, honey, garlic combination should be outstanding especially on the grill.

  • If you like the flavor of the marinade you might want to use it for fish such as ahi steaks. If you do that you might want to add a little extra ginger - fish and ginger seem to go well together. Marinate for 1/2 hour or so (the fish really soaks up the flavor fast so you don't want to leave it in for too long or the fish will be overpowered) and then grill. A half hour is just about the right...+READ

    If you like the flavor of the marinade you might want to use it for fish such as ahi steaks. If you do that you might want to add a little extra ginger - fish and ginger seem to go well together. Marinate for 1/2 hour or so (the fish really soaks up the flavor fast so you don't want to leave it in for too long or the fish will be overpowered) and then grill. A half hour is just about the right amount of time for the charcoal to get to the right temp. You can prepare some veggies, like eggplant, asparagus and zucchini, for the grill while the coals are heating and the fish marinating. Serve with some rice and you've got one of my favorite quick, easy, and delicious meals.-COLLAPSE

  • I made this chicken teriyaki tonight for dinner. It was stupid easy and quite good. I used chicken breast strips and served it over white rice. I steamed snow peas and served them on the side. I worried that the sauce would be too salty but with the rice it was perfect. My family wants it again. We were thinking shrimp would be good prepared this way too.

  • I usually add some mirin and lemon juice. Sometimes I also add sesame oil, chili sesame oil, or both. And always, always, a good amount of chopped garlic.

    This recipe seems heavy on the shoyu, but I guess it depends on individual taste.