Out here on the West Coast there’s a bit of a phenomenon going on. Where ever you go, you’ll see an abundance of restaurants with Teriyaki in the title. Growing up in the midwest – we just didn’t have that. And also didn’t have the amazing fare that’s on offer inside. Their signature dish – Chicken Teriyaki – is quick-fired, simply seasoned, tender chicken breast covered in a sticky sweet teriyaki sauce and served with a small side salad with a sesame dressing and a dome of rice.
It’s really hard to get the texture of chicken teriyaki the same as you would get from your favorite take-out place because most home kitchen don’t have the insanely high powered commercial stoves and well-seasoned woks – but that doesn’t mean you can’t make an awesome teriyaki chicken.
This is one of those super quick weeknight dinners that you can just toss together without much thought. The teriyaki sauce can simmer while the chicken cooks, and everything is done by the time your rice is done cooking.
- 2 - 3 tablespoons avocado oil
- 2 - 3 large chicken breasts
- ½ teaspoon onion powder
- 1 teaspoon garlic salt
- ⅛ teaspoon ginger powder
- ⅛ teaspoon pepper
- Teriyaki Sauce:
- ¾ cup dark soy sauce
- ⅓ cup water
- 1 tablespoon cornstarch
- 2 tablespoons Mirin
- 2 tablespoons dark brown sugar
- ¼ cup sugar
- 1 tablespoon minced garlic
- 1½ teaspoons minced ginger
- Preheat a large skillet with a couple teaspoons of oil over medium high heat. Mix together the dry seasonings for the chicken and sprinkle the chicken breasts liberally. Place the chicken breasts in the hot skillet and cook until brown. Flip and cook the other side, adding a bit more oil if necessary, until the breast is cooked through.
- While the chicken is cooking, make the sauce by mixing together the liquid ingredients well with the cornstarch until no lumps remain. Add the rest of the ingredients to the pan and simmer over medium-low heat until thickened - about 20 minutes.
- Serve the chicken with some sauce over rice with a side of steamed or stir-fried vegetables.