# Teriyaki Chicken

A convenient pantry staple meal made by pressure-canning seasoned, cubed chicken in a homemade teriyaki-style sauce.

- Servings: 7 quarts
- Cuisine: Japanese
- Category: Dinner
- Language: en

## Ingredients

- 15 lbs boneless chicken, cubed into 1-inch pieces
- 3 cup brown sugar
- 3 cup soy sauce
- 1 1/2 cup apple cider vinegar
- 3 tsp fresh ginger, grated
- 4 tsp garlic, minced
- 1 tsp black pepper

## Instructions

1. Cut the boneless chicken into 1-inch cubes and distribute them evenly between seven quart jars, leaving 1 inch of headspace.
2. In a large saucepan, combine brown sugar, soy sauce, apple cider vinegar, ginger, garlic, and black pepper. Bring to a boil over medium-high heat and stir until the sugar is dissolved.
3. Evenly distribute the sauce between the jars, leaving 1 inch of headspace.
4. Remove air bubbles from the jars, wipe the rims with vinegar, and apply lids and rings to fingertip tight.
5. Pressure can the jars at 10 lbs of pressure, adjusting for your altitude.

## Equipment

- knife
- cutting board
- large saucepan
- ladle
- canning funnel
- pressure canner

## Tips

- You can use coconut aminos instead of soy sauce.
- You can use 1 tsp of ground ginger instead of freshly grated ginger.
- Quart jars take 90 minutes to pressure can, while pints take 75 minutes.
- Serve the finished chicken over rice, with steamed vegetables, or in a stir-fry.

## Source

- Original video: https://www.tiktok.com/t/ZPLGKG7gH/
- Creator: meg_onthefarm
- Recipe page: https://www.cliprecipe.com/recipe/2378dd67-1968-4bd6-a4e3-f8e3e14c73e1
- Extracted: 2026-11-11

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt