Chicken Teriyaki

10 mins
Serves 1
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Directions

  1. 1Pour 1 cup of chicken stock, 1/4 cup of soy sauce, and 1/3 cup of sugar into a pot.
  2. 2Pour 1 cup of chicken stock, 1/4 cup of soy sauce, and 1/3 cup of sugar into a pot.
  3. 3Pour 1 cup of chicken stock, 1/4 cup of soy sauce, and 1/3 cup of sugar into a pot.
  4. 4Bring the mixture to a boil.
  5. 5Bring the mixture to a boil.
  6. 6Bring the mixture to a boil.
  7. 7In a separate bowl, mix 1/2 tablespoon of potato starch with 1 tablespoon of water to create a slurry.
  8. 8In a separate bowl, mix 1/2 tablespoon of potato starch with 1 tablespoon of water to create a slurry.
  9. 9In a separate bowl, mix 1/2 tablespoon of potato starch with 1 tablespoon of water to create a slurry.
  10. 10Slowly incorporate the slurry into the boiling sauce to thicken it.
  11. 11Slowly incorporate the slurry into the boiling sauce to thicken it.
  12. 12Slowly incorporate the slurry into the boiling sauce to thicken it.
  13. 13Strain the sauce to remove any lumps and set aside.
  14. 14Strain the sauce to remove any lumps and set aside.
  15. 15Strain the sauce to remove any lumps and set aside.
  16. 16Cut the fat off 450 grams of chicken thigh.
  17. 17Cut the fat off 450 grams of chicken thigh.
  18. 18Cut the fat off 450 grams of chicken thigh.
  19. 19Chop the chicken into bite-sized pieces.
  20. 20Chop the chicken into bite-sized pieces.
  21. 21Chop the chicken into bite-sized pieces.
  22. 22Pour 2 cups of water into a pot and bring it to a boil.
  23. 23Pour 2 cups of water into a pot and bring it to a boil.
  24. 24Pour 2 cups of water into a pot and bring it to a boil.
  25. 25Add the chicken thigh pieces to the boiling water and let them boil for about 5 minutes.
  26. 26Add the chicken thigh pieces to the boiling water and let them boil for about 5 minutes.
  27. 27Add the chicken thigh pieces to the boiling water and let them boil for about 5 minutes.
  28. 28Drain the boiled chicken pieces.
  29. 29Drain the boiled chicken pieces.
  30. 30Drain the boiled chicken pieces.
  31. 31Prepare the vegetables by chopping onions into large pieces.
  32. 32Prepare the vegetables by chopping onions into large pieces.
  33. 33Prepare the vegetables by chopping onions into large pieces.
  34. 34Slice red and green bell peppers into diamond pieces.
  35. 35Slice red and green bell peppers into diamond pieces.
  36. 36Slice red and green bell peppers into diamond pieces.
  37. 37Heat a pan on high heat with a splash of oil and 1/2 tablespoon of garlic.
  38. 38Heat a pan on high heat with a splash of oil and 1/2 tablespoon of garlic.
  39. 39Heat a pan on high heat with a splash of oil and 1/2 tablespoon of garlic.
  40. 40Add the chicken pieces to the pan and cook until nicely lightly browned.
  41. 41Add the chicken pieces to the pan and cook until nicely lightly browned.
  42. 42Add the chicken pieces to the pan and cook until nicely lightly browned.
  43. 43Add the chopped onions and bell peppers to the pan with the chicken.
  44. 44Add the chopped onions and bell peppers to the pan with the chicken.
  45. 45Add the chopped onions and bell peppers to the pan with the chicken.
  46. 46Pour the prepared teriyaki sauce into the pan and mix everything together.
  47. 47Pour the prepared teriyaki sauce into the pan and mix everything together.
  48. 48Pour the prepared teriyaki sauce into the pan and mix everything together.
  49. 49Serve the chicken teriyaki on a plate.
  50. 50Serve the chicken teriyaki on a plate.
  51. 51Serve the chicken teriyaki on a plate.
  52. 52Finish with some sesame seeds.
  53. 53Finish with some sesame seeds.
  54. 54Finish with some sesame seeds.
  55. 55Coat 450 grams of chicken thigh with potato starch or flour on both sides.
  56. 56Coat 450 grams of chicken thigh with potato starch or flour on both sides.
  57. 57Coat 450 grams of chicken thigh with potato starch or flour on both sides.
  58. 58Heat a pan on high heat with a splash of oil.
  59. 59Heat a pan on high heat with a splash of oil.
  60. 60Heat a pan on high heat with a splash of oil.
  61. 61Place the coated chicken thighs in the pan and sear both sides until about 80% cooked.
  62. 62Place the coated chicken thighs in the pan and sear both sides until about 80% cooked.
  63. 63Place the coated chicken thighs in the pan and sear both sides until about 80% cooked.
  64. 64Add the chopped onions, green pepper, and red pepper to the pan with the chicken.
  65. 65Add the chopped onions, green pepper, and red pepper to the pan with the chicken.
  66. 66Add the chopped onions, green pepper, and red pepper to the pan with the chicken.
  67. 67Pour the teriyaki sauce over the chicken and vegetables and mix until everything is coated and the sauce has thickened.
  68. 68Pour the teriyaki sauce over the chicken and vegetables and mix until everything is coated and the sauce has thickened.
  69. 69Pour the teriyaki sauce over the chicken and vegetables and mix until everything is coated and the sauce has thickened.
  70. 70Remove the chicken from the pan and chop it up into bite-sized pieces.
  71. 71Remove the chicken from the pan and chop it up into bite-sized pieces.
  72. 72Remove the chicken from the pan and chop it up into bite-sized pieces.
  73. 73Arrange the chopped chicken on a plate and top with the cooked vegetables and sauce.
  74. 74Arrange the chopped chicken on a plate and top with the cooked vegetables and sauce.
  75. 75Arrange the chopped chicken on a plate and top with the cooked vegetables and sauce.
  76. 76Finish with some sesame seeds.
  77. 77Finish with some sesame seeds.
  78. 78Finish with some sesame seeds.

Ingredients

  • 1 cup chicken stock
  • 1 cup chicken stock
  • 1 cup chicken stock
  • 0.25 cup soy sauce
  • 0.25 cup soy sauce
  • 0.25 cup soy sauce
  • 0.333 cup sugar
  • 0.333 cup sugar
  • 0.333 cup sugar
  • 0.5 tablespoon potato starch
  • 0.5 tablespoon potato starch
  • 0.5 tablespoon potato starch
  • 1 tablespoon water
  • 1 tablespoon water
  • 1 tablespoon water
  • 450 grams chicken thigh
  • 450 grams chicken thigh
  • 450 grams chicken thigh
  • 2 cups water
  • 2 cups water
  • 2 cups water
  • oil
  • oil
  • oil
  • 0.5 tablespoon garlic
  • 0.5 tablespoon garlic
  • 0.5 tablespoon garlic
  • onion
  • onion
  • onion
  • red bell pepper
  • red bell pepper
  • red bell pepper
  • green bell pepper
  • green bell pepper
  • green bell pepper
  • sesame seeds
  • sesame seeds
  • sesame seeds

Equipment

potmeasuring cupspoonknifecutting boardcolanderpanchopsticksplate

Tips

  • To make the chicken extra crispy, use potato starch or flour.
  • If you want a more flavorful chicken stock, use real chicken stock instead of a quick one.