Chicken Teriyaki

Serves 1
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Directions

  1. 1Pour chicken stock, soy sauce, and sugar into a pot.
  2. 2Pour chicken stock, soy sauce, and sugar into a pot.
  3. 3Pour chicken stock, soy sauce, and 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. 7Mix potato starch and water in a bowl to create a slurry.
  8. 8Mix potato starch and water in a bowl to create a slurry.
  9. 9Mix potato starch and water in a bowl 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 and set aside.
  14. 14Strain the sauce and set aside.
  15. 15Strain the sauce and set aside.
  16. 16Remove excess fat from the chicken thighs.
  17. 17Remove excess fat from the chicken thighs.
  18. 18Remove excess fat from the chicken thighs.
  19. 19Chop the chicken thighs into bite-sized pieces.
  20. 20Chop the chicken thighs into bite-sized pieces.
  21. 21Chop the chicken thighs into bite-sized pieces.
  22. 22Boil the chicken thighs in two cups of water for about 5 minutes.
  23. 23Boil the chicken thighs in two cups of water for about 5 minutes.
  24. 24Boil the chicken thighs in two cups of water for about 5 minutes.
  25. 25Drain the chicken and collect the chicken broth for later use.
  26. 26Drain the chicken and collect the chicken broth for later use.
  27. 27Drain the chicken and collect the chicken broth for later use.
  28. 28Heat oil in a pan over high heat.
  29. 29Heat oil in a pan over high heat.
  30. 30Heat oil in a pan over high heat.
  31. 31Add garlic to the pan.
  32. 32Add garlic to the pan.
  33. 33Add garlic to the pan.
  34. 34Add the boiled chicken to the pan and cook until lightly browned.
  35. 35Add the boiled chicken to the pan and cook until lightly browned.
  36. 36Add the boiled chicken to the pan and cook until lightly browned.
  37. 37Chop onions and peppers into diamond pieces.
  38. 38Chop onions and peppers into diamond pieces.
  39. 39Chop onions and peppers into diamond pieces.
  40. 40Add the chopped onions and peppers to the chicken.
  41. 41Add the chopped onions and peppers to the chicken.
  42. 42Add the chopped onions and peppers to the chicken.
  43. 43Pour the teriyaki sauce over the chicken and vegetables and mix well.
  44. 44Pour the teriyaki sauce over the chicken and vegetables and mix well.
  45. 45Pour the teriyaki sauce over the chicken and vegetables and mix well.
  46. 46Serve the chicken teriyaki and sprinkle with sesame seeds.
  47. 47Serve the chicken teriyaki and sprinkle with sesame seeds.
  48. 48Serve the chicken teriyaki and sprinkle with sesame seeds.
  49. 49In an alternative method, coat the chicken thighs with potato starch or flour on both sides.
  50. 50In an alternative method, coat the chicken thighs with potato starch or flour on both sides.
  51. 51In an alternative method, coat the chicken thighs with potato starch or flour on both sides.
  52. 52Heat oil in a pan over high heat.
  53. 53Heat oil in a pan over high heat.
  54. 54Heat oil in a pan over high heat.
  55. 55Sear both sides of the coated chicken thighs until 80% cooked.
  56. 56Sear both sides of the coated chicken thighs until 80% cooked.
  57. 57Sear both sides of the coated chicken thighs until 80% cooked.
  58. 58Add onion, green pepper, and red pepper to the pan and cook with the chicken.
  59. 59Add onion, green pepper, and red pepper to the pan and cook with the chicken.
  60. 60Add onion, green pepper, and red pepper to the pan and cook with the chicken.
  61. 61Pour teriyaki sauce over the chicken and vegetables.
  62. 62Pour teriyaki sauce over the chicken and vegetables.
  63. 63Pour teriyaki sauce over the chicken and vegetables.
  64. 64Remove the chicken and chop it into smaller pieces.
  65. 65Remove the chicken and chop it into smaller pieces.
  66. 66Remove the chicken and chop it into smaller pieces.
  67. 67Place the chopped chicken on a plate and top with the cooked vegetables.
  68. 68Place the chopped chicken on a plate and top with the cooked vegetables.
  69. 69Place the chopped chicken on a plate and top with the cooked vegetables.
  70. 70Finish with a sprinkle of sesame seeds.
  71. 71Finish with a sprinkle of sesame seeds.
  72. 72Finish with a sprinkle of 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
  • 0.33 cup sugar
  • 0.33 cup sugar
  • 0.33 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
  • dash oil
  • dash oil
  • dash oil
  • 0.5 tablespoon garlic
  • 0.5 tablespoon garlic
  • 0.5 tablespoon garlic
  • 1 unit onion
  • 1 unit onion
  • 1 unit onion
  • 1 unit red pepper
  • 1 unit red pepper
  • 1 unit red pepper
  • 1 unit green pepper
  • 1 unit green pepper
  • 1 unit green pepper
  • pinch sesame seeds
  • pinch sesame seeds
  • pinch sesame seeds

Equipment

potstrainerknifecutting boardpanbowlchopsticks

Tips

  • Make sure to double up on the sauce if you want to store it and cook it next time.
  • If you want a more flavorful broth, use real chicken stock.
  • When using the potato starch technique, make the chicken extra crispy.