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SideChef
Recipes
Teriyaki

13 INGREDIENTS • 9 STEPS • 20MINS

Teriyaki

Recipe
4.7
3 ratings
Bold and full of flavor! A homemade version of a well known favorite.
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Wok & Skillet
I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
http://www.wokandskillet.com/
Bold and full of flavor! A homemade version of a well known favorite.
20MINS
Total Time
$1.27
Cost Per Serving
Ingredients
Servings
4
us / metric
Water
1 cup
Water
Soy Sauce
1/2 cup
Fresh Ginger
as needed
Fresh Ginger, freshly grated
Mirin
2 Tbsp
Brown Sugar
4 Tbsp
Brown Sugar
Honey
1 Tbsp
Water
4 Tbsp
Water
Cooking Oil
2 Tbsp
Cooking Oil
White Rice
to taste
White Rice, cooked
Scallion
to taste
Scallions
Toasted White Sesame Seeds
to taste
Toasted White Sesame Seeds
Nutrition Per Serving
VIEW ALL
Calories
321
Fat
12.2 g
Protein
24.9 g
Carbs
26.2 g
Love This Recipe?
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Teriyaki
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Wok & Skillet
I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
http://www.wokandskillet.com/
Cooking InstructionsHide images
step 1
Mix Water (1 cup), Soy Sauce (1/2 cup), Fresh Ginger (as needed), Mirin (2 Tbsp), Brown Sugar (4 Tbsp) and Honey (1 Tbsp) in a small pot over medium heat.
step 2
Stir constantly so it does not burn.
step 3
Right before it starts to bubble, add Corn Starch (2 Tbsp) and Water (4 Tbsp) mixture.
step 4
Keep stirring and let it boil very gently till sauce thickens. Set aside to cool
step 5
Heat Cooking Oil (2 Tbsp) in a wok. When wok is hot, add Boneless, Skinless Chicken Thigh (1 lb).
step 6
Stir-fry until fully cooked. Don't over-stir. Turn off heat.
step 7
Coat the chicken with teriyaki sauce in the wok. Don't drown the chicken in the sauce, just coat it.
step 8
Garnish with Toasted White Sesame Seeds (to taste) and Scallions (to taste).
step 9
Serve with White Rice (to taste) and extra teriyaki sauce. Enjoy!
step 9 Serve with White Rice (to taste) and extra teriyaki sauce. Enjoy!
Tags
Dairy-Free
Asian
Comfort Food
Chicken
Shellfish-Free
Dinner
Rice
Japanese
Tofu & Tempeh
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