How to Make Yummy Easy Braised "Teriyaki" Chicken

Easy Braised "Teriyaki" Chicken. Bring to a gentle boil, covered, over medium heat. Once oil is up to browning temperature brown chicken pieces on all sides. Here is how you can achieve it.

While the chicken is cooking whisk together the teriyaki sauce mixture. Easy Teriyaki Chicken A simple, tasty preparation for boneless, skinless chicken breasts or thighs with a savory soy sauce, honey, and ginger sauce. Adding a savory sauce full of Asian ingredients to chicken is an easy way to up the flavor without doing a lot of work. You can have Easy Braised "Teriyaki" Chicken using 9 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Easy Braised "Teriyaki" Chicken

1. You need 3 pounds of chicken wings, drums or thighs, patted dry and seasoned with 3/4 teaspoon kosher salt.
2. It's 1/2 of an onion, cut into 1/4-inch wide pieces.
3. You need 6 of thin slices of fresh ginger root (about 1/8-inch thick) or 1/2 teaspoon dried ginger powder.
4. It's 6 cloves of garlic, peeled and smashed.
5. Prepare 1/4 cup of + 2 Tablespoons soy sauce.
6. It's 2/3 cup of rice wine (you can use sake or a semi-dry white wine).
7. Prepare 1/4 cup of + 2 Tablespoons sugar.
8. It's 1/2 cup of water.
9. You need 1 of chopped green onion for garnish.

Baked Teriyaki Chicken - A Love Story In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles. Brush the top of the chicken with the reserved sauce. Garnish with green onion and sesame seeds.

Easy Braised "Teriyaki" Chicken instructions

1. Put all the ingredients into a 4 or 5 quart Dutch oven or a large, deep saute pan, with the chicken skin side down. Bring to a gentle boil, covered, over medium heat..
2. Once it comes to a gentle boil, let it stay there for about 2 minutes. Give the chicken a gentle stir or two to redistribute the ingredients then turn the heat down to medium low and simmer, lid askew for another 25 to 30 minutes, flipping the pieces of chicken mid way so the skin side is up..
3. 15 minutes before the braise is over, preheat your oven broiler so you can brown and caramelize the chicken skin. Once the braise time is up, put the chicken about 6 inches under the broiler for 3 to 5 minutes, depending on how brown you want the skin, but making sure to check at 3 minutes. I say this all the time, but things can go from perfectly caramelized to horribly burnt in a matter of seconds under the broiler..
4. NOTE FOR STEP 3: If you have one of those broiler drawers under the oven, preheat the oven to 500F instead and place the pot so that the food is 6 inches under the top heat element. Probably the second rack in the oven..
5. Transfer the chicken to a serving dish (or serve it in the pot in which you cooked it), garnish with chopped green onions and serve with steamed rice and a salad of choice..
6. Enjoy! :).

Serve with rice or noodles and a steamed vegetable. Homemade teriyaki sauce is really easy to make, is cheap and has around a third of the. Plus, it's pretty close to my mall food addiction. We use the Aldi brand teriyaki sauce (the pineapple teriyaki one with the purple label!) and it works brilliantly, but of course you can use your favorite teriyaki sauce to make this easy chicken teriyaki. Carefully squeeze the bag to mix the contents.