Teriyaki Chicken
For my randomly chosen cuisine, I was assigned Chinese food. Originally, I had planned on doing research to make an authentic Chinese dish and make all the components of the meal from scratch. Unfortunately, due to the outbreak of the COVID-19 virus, I was unable to obtain the ingredients necessary to create a recipe as I had originally planned. Using a website called SuperCook I was able to enter in the ingredients I have here at my house and find recipes to follow. I was able to narrow down my search based on cuisine and other various categories such as dinner, dessert, gluten-free, vegetarian, etc. In an effort to keep my options open with the little number of ingredients I have, I searched through dozens of recipes. I was able to find a teriyaki chicken recipe that I had nearly all of the ingredients for. Whilst searching around my pantry, I was also able to find a pre-made fried rice dish to serve alongside the chicken.
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1.3 pounds (600 grams) skinless boneless chicken thighs, cut into 1 1/2-inch piece
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1 tablespoon cooking oil
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1/4 cup low-sodium soy sauce
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3 tablespoons light brown sugar (or white granulated sugar)
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3 tablespoons cooking Sake ((rice wine vinegar or apple cider vinegar)
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2 tablespoons Mirin (optional -- white wine or dry sherry can be substituted)
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1 tablespoon sesame oil, optional (adds a wonderful flavor)
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2 teaspoons minced garlic (2 cloves garlic)*
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1 shallot/green onion stem, sliced to garnish
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4 cups broccoli florets, lightly steamed
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1 teaspoon cornstarch (or cornflour) mixed with 2 teaspoons water (ONLY IF NEEDED)
Ingredients
I have to say although baking is my favorite, I had a lot of fun being able to make this recipe. I found it easy enough to do and would rate it about a medium level of difficulty. In the recipe card, you can see that there are more optional ingredients to add to the recipe if you would like to have some more flavor. If I wasn't in quarantine I would for sure go to the store and grab them! This recipe is super quick and can definitely be made for a quick lunch meal prep for the week. I would've loved to be able to cook with the rest of the chefs but I am glad we are all fortunate enough to still create some pretty awesome recipes!
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Heat cooking oil in a large pan over medium heat. Stir fry chicken, stirring occasionally until lightly browned and crisp.
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In a small jug or bowl whisk together the soy sauce, sugar, Sake/vinegar, Mirin and sesame oil to combine. Set aside.
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Add the garlic to the center of the pan and saute until lightly fragrant (about 30 seconds). Pour in the sauce and allow to cook, while stirring, until the sauce thickens into a beautiful shiny glaze (about 2-3 minutes).*
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Add in the steamed broccoli. Garnish with green onion (or shallot) slices and serve over steamed rice.
Instructions
Cooked by: Regan
Fun Fact: Baking is truly Regan's forté, she loves to make cheesecake and brownies!