MALL CHICKEN TERIYAKI
PREP TIME: 2 HRS 15 MINS | COOK TIME: 5 MINS | TOTAL TIME: 2 HRS 20 MINS | SERVES: 6
I have been craving Chicken Teriyaki for weeks now. I ordered take-out from my fave restaurant, but I want more. So yesterday, I made this Mall Chicken Teriyaki. It’s incredibly easy to throw together using only pantry ingredients.
I served it over rice alongside my favorite steamed veggies such as broccoli and beans. When I was in boarding school, I always go to this place where they make the best chicken teriyaki.
It’s a small mall stall. A humble place with nice people. It’s one of my go-to spots whenever I craved chicken teriyaki.
And this recipe reminds me of that place. Every bite floods me with nostalgic memories. The sticky glaze coating the perfectly cooked chicken is to die for!
INGREDIENTS:
- 2 lbs boneless skinless chicken thighs (900grams, cut into small chunks)
- 3 1/2 tbsp mirin
- 3 1/2 tbsp soy sauce
- 1 1/2 tsp dark soy sauce
- 2 tbsp brown sugar
- 1 tsp ginger (grated)
- 1 1/2 tsp sesame oil
- 1 tbsp cornstarch
- 2 tbsp oil
HOW TO MAKE MALL CHICKEN TERIYAKI:
Step 1: To a bowl, add the chicken, mirin, soy sauce, dark soy sauce, brown sugar, ginger, sesame oil, and cornstarch. Mix well until combined and set aside for at least 2 hours to marinate the chicken.
Step 2: In a wok or large skillet, heat the oil over medium heat. Once the oil is hot, add the chicken to the pan in a single layer (make sure to reserve the marinade). Sear the chicken for about a minute on one side before stir-frying for an additional minute.
Step 3: To the pan, pour in the reserved marinade. Adjust the heat to medium and simmer until the sauce is reduced and has thickened. Remove from the heat when done and serve the chicken teriyaki over rice. Enjoy!
NUTRITION FACTS: Calories: 272kcal (14%) | Carbohydrates: 10g (3%) | Protein: 30g (60%) | Fat: 12g (18%) | Saturated Fat: 2g (10%) | Cholesterol: 144mg (48% | Sodium: 882mg (37%) | Potassium: 393mg (11%) | Fiber: 1g (4%) | Sugar: 6g (7%) | Vitamin A: 35IU (1%) | Calcium: 19mg (2%) | Iron: 1.5mg (8%)
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