Chicken Teriyaki (Chinese): Baked, with homemade sauce, easy

Oven-roasted Chinese teriyaki chicken with homemade sauce and a side of jasmine rice and broccoli. Practical, healthy and tasty

Roasted Teriyake Chicken with Jasmine Rice and Broccoli: juicy, convenient and full of flavor.

Recipe for 4 people.

Classic (no restrictions), Lactose Free

Preparation: 01:30

Interval: 00:45

TOOLS

1 cutting board(s), 1 frying pan(es), 1 baking tray(s), 1 bowl(s), 1 frying pan(es), 1 steam rack(s) (optional), 1 pastry brush(es)

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients for Chicken Teriyake:

– 8 boneless chicken thighs (or skin-on chicken thighs)

– 2/3 cup(s) light soy sauce

– 2/3 cup(s) of rice vinegar

– 4 small garlic cloves, chopped

– 1 teaspoon(s) chilli flakes (dried)

– 3 teaspoons of toasted sesame oil

– 1/2 teaspoon of white pepper

– 4 tablespoons of honey

– salt to taste

– pepper to taste (optional)

Ingredients FOR BRUSHING:

– 2 tablespoons of honey

Slurry ingredients (starch mixture):

– 2 tablespoons (sweet) corn starch

– 2 tablespoons of cold water

Ingredients TO SERVE:

– jasmine rice to taste

– fresh broccoli to taste, cooked

Ingredients TO COMPLETE:

– toasted sesame oil to taste

– green onion to taste, sliced

Ingredients TO DECORATE:

– white and/or black sesame seeds

PREPARATION:

1. Separate the utensils and ingredients for the recipe.
2. Deboning the thighs. Remove the skin (optional).
3. Marinate the chicken: In a bowl, mix the soy sauce, rice vinegar, minced garlic, chili flakes, sesame oil and white pepper to form the marinade.
4. Separate ¼ of the amount of marinade and add honey (for brushing), mixing well – this mixture will be used in the process of roasting the chicken.
5. Dip the legs in the remaining marinade, cover and refrigerate for 30 minutes.
6. In the meantime, wash and prepare the jasmine rice and steam the broccoli without covering the pan.
7. Preheat the oven to 200°C.

PREPARATION:

CHICKEN (preparation):

1. Remove the chicken from the marinade, reserving it.
2. Place the thighs skin side down on a baking tray.
3. Place in the oven and cook for about 20-25 minutes. Halfway through cooking, remove from the oven, turn the legs over and brush them with the reserved marinade.
4. Start preparing the sauce (after brushing the chicken).

TERIYAKE SAUCE:

1. While the chicken roasts, place the reserved marinade in a pan.
2. Add the slurry (mixture of cornstarch and cold water) and cook over low heat, stirring until the sauce thickens slightly. Add the rest of the reserved marinade (that you used for brushing), if any is left over.
3. When the sauce has reached a “honey” consistency, slightly thickened but still fluid, set it aside in the pan over low heat.
4. Adjust the seasoning: add salt and, if necessary, add a little more honey. Stir to combine.

CHICKEN (pan-fried):

1. Once the chicken is well browned, remove it from the oven and turn it off.
2. Slice the chicken and place the roasted pieces in the pan, mixing them with the teriyaki sauce.

FINALIZATION AND ASSEMBLY:

1. Decorate as desired with chives and sesame seeds.
2. Serve the chicken teriyake, on jasmine rice, accompanied by broccoli.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Rose

Rose James is a Gossipify movie and series reviewer known for her in-depth analysis and unique perspective on the latest releases. With a background in film studies, she provides engaging and informative reviews, and keeps readers up to date with industry trends and emerging talents.