Last night some friends from work came for a little dinner/knitting party. I made teriyaki chicken and served it with rice, kimchi, and salad. I love this teriyaki chicken recipe: it’s super easy.
Both of these recipes are from my awesome Japanese neighbor Yuki, who generously loaned me a cup of soy sauce last night when I ran out! The teriyaki recipe is definitely a keeper for us: it’s free of E’s food allergens and he loves it.
Teriyaki chicken
- 1/2 C. brown sugar
- 1 1/2 C. water
- 2 Tbsp honey
- 3 cloves minced/pressed garlic
- 1 tsp fresh grated ginger
- 3/4 C. chopped green onion + extra for garnish
- 3/4 C. soy sauce
- 4 lb chicken thighs (remove skin and fat)
In a large pot, mix all ingredients except for chicken and green onions for garnish over medium heat until sugar is dissolved. Add chicken, bring to a boil, cover, then lower heat to about medium. Cook until done, stirring occasionally, about 45 min to an hour. Place chicken on a platter and garnish with extra green onions. (Don’t forget to serve the gravy from the pot on the side, it’s great over rice!)
Asian Sesame Dressing
- 1/2 of a yellow onion, chopped
- 1/2 of a carrot, chopped,
- 1 small clove of garlic
- 30 gram (4 1/2 of Tbsp) – sesame seeds
- 50 gram (4 1/2 of Tbsp) – white sugar
- 350 ml – vegetable oil
- 100 ml – rice vinegar
- 130 ml – soy sauce
Blend together in a blender for a couple of minutes until smooth and then strain and discard the pulp. Will keep in the fridge for 1-2 weeks. (This recipe makes a whole blenderful; you’ll probably want to halve it.)
Yum! Thanks for the recipe. Can’t wait to try it.
I make a similar recipe for teriyaki chicken that my sister got from her host mom when she did study abroad in Japan. I do it in the crock pot with boneless skinless chicken breasts, though. Good stuff!