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Japanese Teriyaki Chicken
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- #1366
serves/makes:
ready in:
under 30 minutes
under 30 minutes
4 reviews
ingredients
1 pound chicken, or beef, fish, shrimp, etc.
Marinade
1 cup dark soy sauce
1/4 cup Mirin (or any sweet white wine)
3 cloves garlic, peeled and crushed
2 tablespoons brown sugar
2 slices fresh ginger root, peeled
OR
1 teaspoon dry ground ginger
3 green onions, cut into 4" sections
directions
For about 1 lb. meat or fish. If using meat, slice into 1/4" thick strips about 3-4" long. This is easier if you partially freeze the meat first. Although you can use entire chicken breasts or steaks, the flavor won't penetrate as much. With fish, as it falls apart so easily when done, it's better to leave it in steaks or fillets and stick to broiling or grilling rather than pan-frying.
Mix all ingredients in a glass bowl or a large Ziploc bag. Add meat, cover if in bowl, and marinate in refrigerator for at least 6 hours, or up to 24 hours.
When ready to cook: Remove meat from marinade. Strain marinade and discard garlic, ginger and green onions, reserving liquid.
Grill or broil meat as usual, brushing occasionally with reserved marinade while cooking.
If stir-frying, use a large skillet with about 2 tablespoons of vegetable oil, on high heat. When pan is very hot, just short of smoking, add meat. Keep heat on high, stirring meat constantly. While stir-frying, once the leftover marinade on the meat has cooked down so it's almost dry, you can pour in another couple tablespoons of marinade if you like a thicker glaze. Keep stirring on high heat, until marinade cooks down again, then serve. Not advisable to add marinade more than the one time, as you'll likely overcook the meat if you do.
Leftover marinade can be frozen for re-use, or you can bring it to a simmer in a small saucepan and thicken it with a teaspoon or so of cornstarch mixed with a few tablespoons of water, to make a sauce.
cook's notes
Teriyaki is simple - it's basically marinating the meat, then grilling, stir-frying or broiling it, basting it with the marinade as you cook it to form a glaze. You can use the marinade with any kind of meat or fish, including shrimp. You can also adjust the sugar and ginger, depending on how sweet/hot you like your teriyaki. If grilling or broiling, you can skewer the meat strips on bamboo skewers, just like the teriyaki sticks you buy at fairs; they're a lot easier to handle that way. If doing this, be sure to soak the skewers in water for at least an hour, so they don't burn! You can find the skewers in the Asian sections of most grocery stores.
added by
CMMPDX2
nutrition data
251 calories, 9 grams fat, 13 grams carbohydrates, 27 grams protein per serving.
Beer makes batters better, meat more tender, and sauces more flavorful.
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see more japanese recipes
reviews & comments
April 22, 2016
I didn't add any of the leftover marinade to the chicken so I can't say if that's why people were complaining that it's too salty or not, but it wasn't too salty for us just taking the chicken out of the marinade and cooking it. My only advise is that you don't marinate fish, shrimp, beef, and chicken all the same amount of time. Fish and shrimp should be 30 minutes and I'd only do chicken or beef that's cut up for a max of 6 hours. Whole pieces or steaks can go longer. I used drumsticks and marinated them for 4-6 hours and they were amazing.
September 10, 2008
Way too salty! I would suggest using less than half the recommended DARK soy sauce and adding honey and pepper to give the chicken teriyaki a kick.
July 5, 2008
I cannot believe how crazy salty this recipe is. After reading the 1st review I only used a 1/2 c soy and it only marinated for 3 hours, my family could not eat the chicken.... they were so excited - then very disappointed. They hate ordering pizza on nights that we are trying to cook out.
Did you use DARK soy sauce? Regular soy sauce is too salty. The dark, or aged, soy sauce is less salty and a little sweeter.
October 18, 2007
This reciepe worked excelently, my only suggestion would be that a whole cup of soy sauce was a little much.