Ingredients with Measurements:
- 1 lb. of boneless chicken thighs, cut into bite-sized pieces
- 1 tbsp. of cornstarch
- 1 tbsp. of vegetable oil
- 1 tbsp. of minced garlic
- 1 tbsp. of minced ginger
- 1/4 cup of soy sauce
- 1/4 cup of mirin
- 2 tbsp. of brown sugar
- 1 tbsp. of honey
- 1 tbsp. of rice vinegar
- 1/4 cup of water
- 1/4 cup of green onions, sliced
- 1/4 cup of sesame seeds
- 2 cups of cooked white rice
Special equipment needed:
- Large skillet or wok
- Measuring cups and spoons
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, whisk together cornstarch and vegetable oil until smooth.
2. Add chicken pieces to the bowl and toss until coated.
3. Heat a large skillet or wok over medium-high heat.
4. Add chicken to the skillet and cook until browned on all sides, about 5-7 minutes.
5. In a separate mixing bowl, whisk together garlic, ginger, soy sauce, mirin, brown sugar, honey, rice vinegar, and water.
6. Pour the sauce over the chicken and stir to coat.
7. Reduce heat to medium and let the chicken simmer in the sauce for 10-15 minutes, or until the sauce has thickened.
8. Sprinkle green onions and sesame seeds over the chicken.
9. Serve over cooked white rice.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
5. Temperature:
Medium-high heat for cooking chicken, medium heat for simmering sauce.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 480
Total fat: 14g
Saturated fat: 3g
Cholesterol: 110mg
Sodium: 1060mg
Total carbohydrates: 54g
Dietary fiber: 2g
Sugar: 20g
Protein: 34g
Substitutions for ingredients:
- Chicken can be substituted with beef, pork, or tofu.
- Soy sauce can be substituted with tamari or coconut aminos.
- Mirin can be substituted with sake or white wine.
- Brown sugar can be substituted with honey or maple syrup.
- Rice vinegar can be substituted with apple cider vinegar or white vinegar.
Variations:
- Add vegetables such as bell peppers, broccoli, or carrots to the dish.
- Use different types of rice such as brown rice or jasmine rice.
- Add a spicy kick by adding red pepper flakes or sriracha sauce to the dish.
Tips and tricks:
- Make sure to coat the chicken in the cornstarch and vegetable oil mixture to ensure a crispy texture.
- Use a non-stick skillet or wok to prevent the chicken from sticking to the pan.
- Let the chicken simmer in the sauce for at least 10 minutes to allow the flavors to meld together.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the dish in a large bowl with the rice on the bottom and the chicken and sauce on top. Garnish with additional green onions and sesame seeds.
Garnishes:
- Additional green onions
- Sesame seeds
- Chopped cilantro
Pairings:
- Steamed vegetables such as broccoli or bok choy
- Egg rolls or spring rolls
- Edamame
Suggested side dishes:
- Steamed white rice
- Fried rice
- Lo mein noodles
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the chicken is not browning, increase the heat and cook for a few more minutes.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Teriyaki sauce originated in Japan and is a combination of soy sauce, mirin, and sugar. It is commonly used as a marinade or sauce for grilled meats and vegetables.
Flavor profiles:
This dish has a sweet and savory flavor profile with notes of garlic, ginger, and sesame.
Serving suggestions:
Serve the dish family-style in a large bowl or on individual plates.
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