As our family has steered farther and farther away from fast food, one of our favorite take-outs has become teriyaki chicken. If you’ve been to enough teriyaki restaurants or store delis, you know that not all teriyakis are created equal.
It’s such a treat to be able to create our favorite take-out at home.
Ingredients:
- 3-4 tablespoons canola or vegetable oil
- 1 pound chicken thighs or breasts
- 1 cup cold water
- 2 tablespoons cornstarch
- 1/2 cup soy sauce
- 1/2 cup honey
- 1 teaspoon onion powder
- 1 clove fresh garlic, grated using micro grater
- 1/2 teaspoon fresh ginger, grated using micro grater
- Salt & pepper
- Dash of crushed red pepper flakes (optional)
Over medium heat, cook chicken in oil. Start with a hot pan. The key to perfect chicken is not to over-cook it but chicken can never be underdone. Chicken is done when the thickest part is 165 degrees and no less. A good meat thermometer is a must for a home cook.
While chicken is cooking, place the rest of the ingredients (except for the salt & pepper into a medium bowl or pitcher. Whisk well and set aside.
When chicken is done, cut it into bite-size pieces. Toss back into pan on medium heat again.
Immediately pour your sauce over the chicken and stir as it heats up. It will become thicker. Cook for about 5 minutes or until thick. Salt & pepper to your liking. If you like a bit of heat, toss in a few crushed red pepper flakes. Use sparingly as they are very spicy. My high school friend and I learned this years ago when we mistook them for bacon bits and piled them on our salads once at a salad bar. H-h-h-h-ot.
Serve with some steamy rice or simply in chilled lettuce for a healthy wrap. For a fun touch, find a food-safe container to press a serving of rice into and then turn upside-down on your plates. Ice cream scoops, cookie cutters, or a heart-shaped bowl are all fun options for shaping rice. Happy take-out to you. Only, you know, in.
