MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Easy Chicken Teriyaki With Marinade
Categories: Poultrty, Sauces
     Yield: 2 servings

   3/4 lb Chicken thigh
     1 tb Oil
     1 tb Toasted white sesame seeds

MMMMM-----------------TERIYAKI MARINADE & SAUCE----------------------
   1/3 c  Soy sauce
   1/3 c  Mirin
   1/3 c  Sugar
     1 ts Minced garlic or ginger
          - (optional)

 PREP CHICKEN: Flatten the chicken so it's about 3/4"
 thick for even cooking. Place in a zipper bag or large
 bowl to marinate.

 MARINADE: Combine the ingredients for the marinade and
 mix together until the sugar dissolves. Reserve half for
 later use and marinate the chicken with the remaining
 half for at least 15 minutes to overnight in the fridge.

 COOK CHICKEN (GRILL, PAN FRY, OR BAKE)

 Grill or Pan fry: Heat your grill or pan over medium
 high heat and add the oil. Remove chicken from the
 marinade, wiping off the excess. Cook skin-side down if
 using skin-on chicken and flip when golden brown.

 During the last 3 minutes, add your desired amount of
 the reserved teriyaki marinade. It will reduce and
 thicken into a glaze as the chicken cooks. Internal
 temperature should register 165°F and juices should run
 clear.

 (Optional) Bake: Set oven @ 400°F/205°C and line a
 baking pan. Bake chicken for about 20 until fully
 cooked, brushing on the reserved sauce a few times
 during the last 5 to 7 minutes. The reserved sauce will
 thicken into a glaze. Reduce the heat if it starts to
 burn.

 Cut the chicken into bite sized pieces and serve over
 steamed rice. Sprinkle with sesame seeds and spoon any
 remaining glaze over the chicken.

 NOTES: You can use both skinless or skin-on chicken
 thighs or chicken breast.

 Mirin - substitute with sake or any white wine.
 Non-alcoholic substitute: use stock or water with a few
 drops of vinegar or lemon juice.

 Sugar - substitute with honey, agave, or brown sugar

 When baking, keep an eye on the chicken as the sugar in
 the marinade can easily burn if your oven is too hot.

 VARIATIONS: Teriyaki marinade - Though not traditional,
 feel free to add garlic, ginger, or green onions.

 Stir fry chicken teriyaki - Cut the chicken into bite
 size pieces, no need to marinate. Stir fry with half of
 the marinade until chicken is fully cooked and sauce is
 thickened. Add any vegetables you'd like during the last
 5 minutes.

 Spicy chicken teriyaki - Add red pepper flakes,
 sriracha, or chopped jalapeno or serrano peppers.

 Recipe by Jessica Gavin

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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