Put down that take-out menu!
Today I'm going to show you how to make a fast and flavorful teriyaki chicken
that you and your family are going to love
It's the perfect weeknight meal ready in just 30 minutes
For a lean protein choice, use boneless skinless chicken breasts
I have about two pounds here and I'm going to cut them into uniform
one-inch pieces to ensure even cooking
Cut these larger portions into smaller pieces
The chicken breast has a nice flavor plus it cooks really quick
If you like dark meat, you could also use thighs
Just make sure to trim off the excess fat so it doesn't make the dish too greasy
To add layers of flavors to the dish we're going to briefly marinate the chicken
Add 4 teaspoons of soy sauce, 1/2 teaspoon of sesame oil, 1/2 teaspoon of kosher salt,
1/4 teaspoon of black pepper
Stir to combine until all the pieces are evenly coated
Cutting down the chicken into smaller pieces is going to allow the water-soluble flavors to absorb
and the salt is going to season and restructure some of the muscle fibers
creating these gaps that are going to allow for
better moisture retention - the result, juicier bites
I'm going to let this marinate at room temperature while I make the teriyaki sauce
To add some pungent and a little bit of spicy flavors,
I'm going to mince some fresh ginger and garlic
For the garlic, just trim off the ends of each side and give it a little smash
This will help take off the skin
Use the fanning motion, and hold your fingers like a claw to cut it into small fine pieces
running the blade back and forth, we need 1 teaspoon
For the ginger root, just tear off a piece
Then use a paring knife to remove the thin skin from the outside
Oh. this smells so good already
Use a chef's knife to cut it into thin slices
Use the fanning motion to then break it down, we need 1/2 a teaspoon
We want it to add a nice zip but not be overpowering
To make the sauce, I'm going to add 3/4 cups of water, 1/3 cup of soy sauce, 1/2 a cup of honey
You could also use pure maple syrup or brown sugar as an alternative
1 tablespoon of rice vinegar, 1 tablespoon of mirin cooking wine, 1 teaspoon of minced garlic
1/2 teaspoon of minced ginger, and 1/2 teaspoon of sesame oil, just whisk to combine
The combination of ingredients is going to give this wonderful
umami, sweet-savory, and a little bit of tangy flavor
This makes plenty of sauce if you want extra to serve on the side
To thicken the sauce when cooking, I'm going to make a slurry that's
very traditionally used in Asian cuisine
It's a simple combination of corn starch and water
I have 2 tablespoons of cornstarch and I'm going to whisk in 1/4 cup of water,
it should create a thin paste
The ingredients are ready, let's go ahead over to the stove
Heat a wok or large skillet over high heat, add 2 tablespoons of vegetable oil
Once hot, add the chicken in a single layer without moving cook until browned, about 3 minutes
Flip and stir-fry until no longer pink, about 2 minutes
Make sure to add the meat in a single layer so that all of the pieces have contact with the pan
The hot wok is going to kick start the Maillard
Reaction, which creates hundreds of new flavors in a beautiful golden-brown crust
This looks good, now I'm going to add the teriyaki sauce
It's important to add the cornstarch slurry to the sauce when it's near boiling
at temperatures above 200 degrees, the starches have full thickening power
When it hits that hot liquid it's going to start to swell and thicken the consistency
The process is quick and only takes about a minute
Stir the cornstarch slurry, then add it to the sauce
Quickly stir to combine and then continuously stir until it thickens, about 60 seconds
The sauce will thicken more as it cools
You can enjoy the chicken by itself or make it into a bowl
I like to add freshly steamed rice, broccoli, and carrots
Right before serving, sprinkle with some sesame seeds, this looks so good, and sliced green onions
If you're looking for an appetizer to go with this recipe try my crispy egg rolls
right here, they're delicious
I hope you enjoyed learning the science behind
teriyaki chicken and if you did please give it a big thumbs up
it means a lot when you do
See in the next video
Time to dig in
so good