Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup honey
- 1/4 cup rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 tablespoons chopped green onions (optional)
- 1 tablespoon sesame seeds (optional)
Special equipment needed:
- Grill or grill pan
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Tongs
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a mixing bowl, whisk together soy sauce, brown sugar, honey, rice vinegar, sesame oil, minced garlic, minced ginger, black pepper, and red pepper flakes.
3. Reserve 1/4 cup of the marinade for later use.
4. Add chicken breasts to the bowl and toss to coat evenly.
5. Let the chicken marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
6. Remove chicken from the marinade and discard the remaining marinade.
7. Grill chicken for 6-8 minutes per side, or until cooked through.
8. In a small bowl, whisk together cornstarch and water.
9. In a saucepan, bring the reserved marinade to a boil.
10. Reduce heat to low and stir in the cornstarch mixture.
11. Cook for 1-2 minutes, or until the sauce has thickened.
12. Brush the thickened sauce over the grilled chicken.
13. Garnish with chopped green onions and sesame seeds, if desired.
- Time:
Preparation time: 10 minutes
- Marinating time: 30 minutes to 2 hours
- Cooking time: 12-16 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 330
- Fat: 6g
- Carbohydrates: 28g
- Protein: 41g
- Sodium: 1740mg
- Sugar: 24g
Substitutions for ingredients:
- Brown sugar: white sugar or honey
- Rice vinegar: apple cider vinegar or white wine vinegar
- Sesame oil: vegetable oil or canola oil
- Cornstarch: arrowroot powder or potato starch
Variations:
- Substitute chicken with beef, pork, or tofu.
- Add vegetables such as bell peppers, onions, or mushrooms to the marinade.
- Use the teriyaki sauce as a marinade for grilled shrimp or salmon.
Tips and tricks:
- Make sure to preheat the grill or grill pan to prevent sticking.
- Baste the chicken with the reserved marinade while grilling for extra flavor.
- Let the chicken rest for 5 minutes before slicing to retain juices.
Storage instructions:
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat chicken in the microwave or oven until heated through.
Presentation ideas:
- Serve the chicken on a bed of rice or noodles.
- Garnish with fresh herbs or sliced vegetables.
Garnishes:
- Chopped green onions
- Sesame seeds
- Sliced red peppers
Pairings:
- Steamed rice
- Stir-fried vegetables
- Miso soup
Suggested side dishes:
- Edamame
- Seaweed salad
- Cucumber salad
Troubleshooting advice:
- If the chicken is sticking to the grill, brush the grates with oil before grilling.
- If the sauce is too thick, add more water to thin it out.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
- Discard any leftover marinade that has come into contact with raw chicken.
Food history:
- Teriyaki is a Japanese cooking technique that involves grilling or broiling meat or fish that has been marinated in a sweet and savory sauce.
Flavor profiles:
- Sweet and savory with a hint of sesame and ginger.
Serving suggestions:
- Serve hot with rice and vegetables for a complete meal.
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Region: Japanese