In a small bowl, combine the teriyaki sauce and brown sugar. Take the chicken out of the pan and cut it into 1″ pieces. Then, turn it and cook it for five minutes more or until it’s cooked through. Place the chicken in the pan and cook it for about five to six minutes on the first side. Heat the olive oil in a large skillet or frying pan over medium heat. Tip: If you want a little heat, add some sriracha to the sauce.
Easy teriyaki chicken recipe free#
Olive oil – Or feel free to use vegetable oil if that’s what you have on hand.Brown sugar – This adds a little extra sweetness to balance out the tanginess from the sauce.Kikkoman Teriyaki Sauce – This is the brand I like to use for the sauce.
Chicken tenders – You can also use boneless skinless chicken breasts or chicken thighs for this recipe, but the cook time will be a little longer.Easy Teriyaki Chicken Bowl Recipe Recipe.It’s a go-to at our house whenever we’re craving a chicken rice bowl. I like to serve it with carrots and broccoli, but any stirfry vegetable you like will work. To that, you can add your favorite vegetables and cooked rice. I keep it on hand because it’s great for this dish, and I use it as a marinade for grilled steak kabobs and chicken. It tastes just as good and is so much easier. It’s tossed in a simple sauce that’s tangy and a little sweet.įor the sauce, I skip homemade teriyaki sauce and buy it bottled. I also cook them in a lot less oil, so the dish doesn’t end up greasy. I like to use chicken tenderloins because they cook fast. The base recipe for the chicken teriyaki is only six ingredients. Plus, it’s ready in the time it takes to order and pick up take-out, making it great for weeknight dinners. Sabrina lives with her family in sunny California.I like to make this teriyaki chicken bowl recipe when I’m craving take-out because it’s a lot lighter and healthier, but it has all of the flavors to satisfy the craving. Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.Īs a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day. All grocery shopping, cooking and cleaning was done along with instructions on reheating.
Easy teriyaki chicken recipe full#
She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.Īs a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins. Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon. Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. Certainly, it appears a small thing but the flavors are so bright and fresh it gives it a new level of flavor. Then add the sauce over the top and the heat of the chicken and the sauce help mute the flavors a little without killing them in the cooking process.You can also use a microplane to grate fresh ginger and fresh garlic over the chicken once it is already done cooking. Add scallions or sesame seeds as a garnish.Once the chicken is a bit crispy and has finished cooking, put on a platter. Pour leftover pan liquids into fat separator measuring cup, skim oil and pour sauce over chicken.Marinade for at least 30 minutes but preferably 12-24 hours.If you use half sheet pans the normal foil is not quite wide enough to go up the sides of the pan).
That way the sauce won’t go under the foil and all over the pan and you don’t have to go out and buy XL foil that is overpriced. (If your foil is not big enough for your baking sheet, use two sheets of foil and make the inside edge stand up against the other half. Put chicken on foil, pour over remaining marinade. Spread foil over pan, spray with cooking/canola oil spray if desired.
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