9/27/2023 0 Comments Easy teriyaki chicken recipe![]() Noodles: Udon, soba, or rice noodles would be delicious.Cauliflower Rice: for a nice, low-carb, grain-free option.Other options for a base for serving include… You can make brown rice in your Instant Pot with this easy recipe. I just love that extra earthiness and flavor. Try brown rice! I’m a huge fan of brown rice. If you eat a gluten-free diet, you’ll be familiar with both ingredients. Want to make this recipe gluten-free? Just replace the soy sauce with tamari or coconut aminos. Freshly grated ginger can also enhance the flavor. Spices and Herbs: To add some heat, try red pepper flakes or a dash of sriracha.Nuts: Cashews or almond slivers are awesome in this dish! I’m a big fan of cashews in this dish.You can use canned pineapple chunks, or fresh if available. Pineapple: The natural sweetness of pineapple can complement the savory teriyaki sauce and chicken quite well, creating a nice balance of flavors.Some good options include bell peppers, peapods, snap peas, carrots, baby corn or mushrooms. Other Vegetables: You can add a variety of other vegetables to this dish.Make it your own!Īs mentioned earlier, there’s lots of room for adding some of your favorite ingredients. The sesame seeds really add that Asian cuisine essence, while the scallions provide that extra little vibrance and green crunch. Either way, rice makes a great partner for this recipe.įor garnishment, you can’t beat sesame seeds and scallions or green onions. But, if you’re looking for a shortcut with the rice, I like to buy the packages that only need to be cooked in the microwave for a couple of minutes. Naturally, a dish such as this serves excellent over white rice. When done, let it cool for a minute, then transfer to a serving dish and top with remaining teriyaki sauce. You can if you want, but I find it’s not really necessary.Īfter 20 minutes, test a piece of the chicken with an instant-read thermometer and make sure it’s at least 165☏. I don’t even bother turning or tossing the food while cooking. Place the loaded up sheet pan in the oven on the middle rack and bake for 20 minutes. Keep the other half of the sauce aside for when we’re done cooking. In a large bowl, add the broccoli, chicken, and half of our teriyaki sauce and mix to get the chicken and broccoli well coated. The sauce will start to thicken and then we can turn off the flame. Then, using a small saucepan, add the soy sauce, water, both oils, honey, garlic and cornstarch and whisk over medium heat for about 5 minutes. We’ll start by heating the oven to 400°(F) and lining the sheet pan with parchment paper or foil to help with cleanup. The cornstarch will help everything thicken up nicely with a couple of minutes over medium heat in the saucepan. The rice vinegar provides acidity and adds a tanginess to the sauce, which also helps balance out the sweetness provided by the honey. The sesame oil provides that smell and taste we so often associate with Asian cuisine. Our homemade teriyaki sauce will consist of soy sauce, honey, vegetable oil, sesame oil, rice vinegar, minced garlic, cornstarch and water. No need to be exact with either of these measurements. If we go by weight, it will be about 1lb. Then we’ll need approximately 4 cups of broccoli florets. If the chicken breasts are large, give them a few whacks with a meat mallet to bring them to a more uniform thickness. ![]() The ingredients include 1.5lbs of boneless, skinless chicken breast cut into bite-sized chunks.
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