Saturday, October 22, 2011

Spiced Chicken Teriyaki (stove top grilled sweet soy sauce chicken)

You would think that every Japanese Restaurant has Chicken Teriyaki right?...Just as a Hamburger joint is sure to have French Fries.  I've thought so until I visited Carib Sushi, the only Japanese Restaurant on the Island.  Yes, it is non-existent here, which means you have the pleasure of making it at home, all while saving money.

This dish is one of the simplest, easiest, cheapest, and most delicious dishes to make.  Not everyone has a grill here in Grenada but don't worry, you can still achieve the same grilled texture and flavor using your stove top.

I use chicken thighs because they're easy to work with and have more flavor.  The bits of fat left on the thighs help keep moisture in and contribute loads of flavor to the dish.  They're also cheaper and are always available at Foodfair in the frozen section at the back.

2 Servings; 20-25min

  • 3/4 cup water
  • 2 tbsp soy sauce
  • 1 tbs brown sugar
  • 1 tsp minced ginger
  • 1 garlic clove minced
  • 1tbs cold water
  • 3/4 tbsp corn starch 
    • 1tbsp oil
    • 1lb boneless chicken thighs thawed
    •  a little under 1/2 tsp salt
    • 1/4 tsp ground black pepper
    • 1/4 tsp red pepper flakes
    • 1/4 tsp paprika
    • 1tbs dried parsley flakes
    • 2 stalks green onion diced (not bunch)
    Topping: roasted sesame seeds (IGA or Foodfair)

    1. In a sauce pan under medium low heat, combine water, soy sauce, sugar, ginger, garlic.
    2. In a separate bowl, mix corn starch and water. Dissolve.  Add into soy sauce mixture. Mix well.
    3. Bring up to medium high heat and stir until sauce thickens. ~3-5 min.
    4. For Chicken. Heat non stick pan medium high heat. Add oil.  Make sure pan is hot before adding chicken so you can achieve a grilled texture. Add chicken in one layer leaving gaps in between. Do not stir of flip.  Occasionally swish pan back and forth using handle. 
    5.  Cook chicken 3/4 of the way ~5min or until only a little pink is left on the top. 
    6.  Mix salt, pepper, paprika, parsley in a bowl.  Coat chicken evenly before flipping.
    7.  Flip each piece of chicken over. swish pan back and forth.  Cook for ~3 min. then add green onions. Cook for another 3min. or until desired texture is reached.  Don't worry, chicken thighs don't dry out easily.
    8. Top chicken with Teriyaki Sauce (desired amount, store rest in fridge) and sesame seeds.  Serve on top of white rice with a side salad.

    *Click HERE for a cooking dictionary. 

    1 comment:

    1. I made this last night, we liked it a lot! Thanks Katherine.