Glaze. Add soy sauce, sake, mirin, and sugar to a saucepan over medium heat. Whisk until combined. Heat the sauce on medium heat and bring to a quick boil, then lower to a simmer for 10 minutes, occasionally whisking. Remove from the heat and use as a glaze for vegetables, teriyaki chicken, fish, beef, tofu, and more.
Bake for 20 minutes. While the chicken bakes, simmer the glaze ingredients on the stovetop, until reduced by 1/2 and thickened to the consistency of syrup. Remove from the heat. Reserve the sesame seeds for serving. After baking the chicken for 20 minutes, brush the chicken on all sides with the glaze and turn.
Traeger Smoked Chicken. Marinade chicken. Put chicken in gallon freezer bag with jar of teriyaki sauce and lay flat in your fridge for at least 3 hours. Alternatively you could just coat with a dry rub as well. Preheat smoker. Add desired Traeger wood pellets and set your smoker to 350 degrees F. Cook chicken.
For the homemade teriyaki sauce: Combine the soy sauce, maple syrup, and rice wine vinegar in a medium saucepan and set over medium heat. In a small bowl, combine the cornstarch with the water and whisk until dissolved. Add the cornstarch mixture to the saucepan. Heat the sauce for a few minutes, whisking constantly, until it becomes very thick
Pour 1 cup teriyaki sauce over chicken. Cover and cook on high for 2 to 3 hours or low for 4 to 6 hours or until chicken is 165 degrees internally, according to meat thermometer. Shred chicken, add another cup teriyaki sauce and broccoli florets. Cook for another hour 30 to 60 minutes or until broccoli is fork tender.
Instructions. Add the chicken, garlic, ginger, honey, soy sauce, vinegar, sesame oil and mirin to your slow cooker. Cover and cook on low for 4 hours. Remove the chicken from the slow cooker and shred with two forks. Pour the sauce from the slow cooker into a medium saucepan.
Bring it to a low boil over medium heat and let the sugar dissolve for approximately 1-2 minutes. In a small bowl, stir together the water and cornstarch to make the cornstarch slurry. Once it's combined, pour it into the saucepan and whisk to incorporate it into the sauce.
Cut up the chicken and season it. Stir, then toss with cornstarch. Heat up the oil in a skillet until very hot. Working in batches, cook the chicken through. Transfer to a plate. Top up the oil if needed, then add the onions followed by the broccoli and bell peppers a minute later. Cook until tender-crisp.
Cut chicken into 1 inch cubes. Add all of the ingredients for the sauce to a large bowl and whisk together. In a large pan or wok over medium high heat, heat 1 tbsp oil. Add the chicken to the pan in a single layer. Cook the chicken until browned on all sides, stirring occasionally.
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chicken with teriyaki sauce recipe
