Easy teriyaki chicken
My go-to dish to serve with rice has to be this teriyaki. It’s sweet and savory with notes of ginger and garlic. It may not be exactly a traditional teriyaki but it’s my cheat version. It can be jazzed up with pineapple chunks, sliced spring onion, or sesame seeds. I like to use boneless skinless chicken thighs but you can use sliced chicken breasts if you prefer. It’s important to note that the fish sauce needs to be added to the pan without the rest of the sauce ingredients so it can cook on its own.
⅓ cup teriyaki or soy sauce
3 teaspoons cornstarch
4 tablespoons brown sugar or honey
3 Tablespoons ketchup
3 Tablespoons hoisin sauce
½ teaspoon ginger powder
3 teaspoons garlic powder
2 teaspoons onion powder
⅛ teaspoon ( or a dash ) of chinese five spice
1 Tablespoon of fish sauce
6 boneless skinless chicken thighs
Optional:
Pineapple chunks
Sesame seeds
Green / spring onion
Slice the chicken into strips like you would for fajitas. In a large saucepan over medium heat cook chicken until nearly cooked. Add the fish sauce and cook chicken the rest of the way. In a separate bowl combine teriyaki sauce with all the other ingredients and mix well. (Cornstarch, sugar, ketchup, hoisin, ginger, garlic, onion, and five spice.) Cook sauce with chicken stirring occasionally for about 4 minutes or until thickened. Serve warm over a bed of rice or vegetables.
