Teriyaki Chicken Recipe
A non-veg Japanese recipe with chicken breasts - boneless and skinless, corn flour - dissolved in cold water, red bell pepper (capsicum) - chopped. Ready in 55 min, serves 4.
Curated byYuki Tanaka🇯🇵
- 1
To begin making the Teriyaki Chicken recipe, clean the chicken well and pat them dry
chicken breasts - boneless and skinless(3) - 2
Brush a baking pan with some oil and arrange these chicken breasts on top
chicken breasts - boneless and skinless(3) - 3
In a saucepan combine, brown sugar, honey, soy sauce, hot sauce, garlic, ginger, black pepper powder and water on medium heat
corn flour - dissolved in cold water(1 tablespoon)red bell pepper (capsicum) - chopped(2 cups)tablespoons brown sugar (demerara sugar)(2)honey - (i used raw honey but normal honey can be used)(1/2 cup)soy sauce(1/4 cup)red chilli sauce(1 tablespoon)cloves garlic - minced or grated(3)ginger - grated(1 teaspoon)black pepper powder(1 teaspoon)chilled water(1/2 cup) - 4
Mix well and let it boil on medium high heat
- 5
Once it boils,switch the heat to low and add corn starch paste
corn flour - dissolved in cold water(1 tablespoon) - 6
Mix well
- 7
You will see the sauce getting thickened instantly
soy sauce(1/4 cup)red chilli sauce(1 tablespoon) - 8
Turn off the heat and keep the pan aside
- 9
Pour half of the sauce over chicken breasts
chicken breasts - boneless and skinless(3)soy sauce(1/4 cup)red chilli sauce(1 tablespoon) - 10
Cover the pan with aluminium foil and bake at 400 degree Fahrenheit preheated oven for 25 minutes
- 11
In the meantime, fry the veggies - bell peppers and broccoli with a tablespoon of oil in a pan
red bell pepper (capsicum) - chopped(2 cups)broccoli - cut into small floretsblack pepper powder(1 teaspoon) - 12
Sprinkle some pepper powder while frying
red bell pepper (capsicum) - chopped(2 cups)black pepper powder(1 teaspoon) - 13
Cover and let them fry on medium heat for 7 to 8 minutes
- 14
Keep them aside
- 15
Once the chicken is baked, remove the baking pan out
chicken breasts - boneless and skinless(3) - 16
You will see some juices released from chicken after they are baked
chicken breasts - boneless and skinless(3) - 17
You can either use it in your one pot meal for extra taste, or refrigerate it and can use it for making soup
sunflower oil - + little extra for greasing the pan(1 tablespoon) - 18
Let it stand for a few minutes and then cut the breasts into thick strips either vertically or horizontally
chicken breasts - boneless and skinless(3)broccoli - cut into small florets - 19
Now take a ladle full of rice and place it in the bowl
rice - cooked as required (white or brown) - 20
Add some cooked veggies on top and finally, place baked teriyaki chicken pieces on top
chicken breasts - boneless and skinless(3)rice - cooked as required (white or brown) - 21
Drizzle some of the remaining sauce on top
soy sauce(1/4 cup)red chilli sauce(1 tablespoon) - 22
Serve Teriyaki Chicken with Chicken Yakisoba Recipe - Japanese Noodles for a weeknight dinner with a glass of Red Wine Sangria Cocktail
chicken breasts - boneless and skinless(3)
Nutrition Facts
Per serving
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Teriyaki Chicken Recipe
A non-veg Japanese recipe with chicken breasts - boneless and skinless, corn flour - dissolved in cold water, red bell pepper (capsicum) - chopped. Ready in 55 min, serves 4.
Curated byYuki Tanaka🇯🇵
Directions
22 steps- 1
To begin making the Teriyaki Chicken recipe, clean the chicken well and pat them dry
chicken breasts - boneless and skinless(3) - 2
Brush a baking pan with some oil and arrange these chicken breasts on top
chicken breasts - boneless and skinless(3) - 3
In a saucepan combine, brown sugar, honey, soy sauce, hot sauce, garlic, ginger, black pepper powder and water on medium heat
corn flour - dissolved in cold water(1 tablespoon)red bell pepper (capsicum) - chopped(2 cups)tablespoons brown sugar (demerara sugar)(2)honey - (i used raw honey but normal honey can be used)(1/2 cup)soy sauce(1/4 cup)red chilli sauce(1 tablespoon)cloves garlic - minced or grated(3)ginger - grated(1 teaspoon)black pepper powder(1 teaspoon)chilled water(1/2 cup) - 4
Mix well and let it boil on medium high heat
- 5
Once it boils,switch the heat to low and add corn starch paste
corn flour - dissolved in cold water(1 tablespoon) - 6
Mix well
- 7
You will see the sauce getting thickened instantly
soy sauce(1/4 cup)red chilli sauce(1 tablespoon) - 8
Turn off the heat and keep the pan aside
- 9
Pour half of the sauce over chicken breasts
chicken breasts - boneless and skinless(3)soy sauce(1/4 cup)red chilli sauce(1 tablespoon) - 10
Cover the pan with aluminium foil and bake at 400 degree Fahrenheit preheated oven for 25 minutes
- 11
In the meantime, fry the veggies - bell peppers and broccoli with a tablespoon of oil in a pan
red bell pepper (capsicum) - chopped(2 cups)broccoli - cut into small floretsblack pepper powder(1 teaspoon) - 12
Sprinkle some pepper powder while frying
red bell pepper (capsicum) - chopped(2 cups)black pepper powder(1 teaspoon) - 13
Cover and let them fry on medium heat for 7 to 8 minutes
- 14
Keep them aside
- 15
Once the chicken is baked, remove the baking pan out
chicken breasts - boneless and skinless(3) - 16
You will see some juices released from chicken after they are baked
chicken breasts - boneless and skinless(3) - 17
You can either use it in your one pot meal for extra taste, or refrigerate it and can use it for making soup
sunflower oil - + little extra for greasing the pan(1 tablespoon) - 18
Let it stand for a few minutes and then cut the breasts into thick strips either vertically or horizontally
chicken breasts - boneless and skinless(3)broccoli - cut into small florets - 19
Now take a ladle full of rice and place it in the bowl
rice - cooked as required (white or brown) - 20
Add some cooked veggies on top and finally, place baked teriyaki chicken pieces on top
chicken breasts - boneless and skinless(3)rice - cooked as required (white or brown) - 21
Drizzle some of the remaining sauce on top
soy sauce(1/4 cup)red chilli sauce(1 tablespoon) - 22
Serve Teriyaki Chicken with Chicken Yakisoba Recipe - Japanese Noodles for a weeknight dinner with a glass of Red Wine Sangria Cocktail
chicken breasts - boneless and skinless(3)
About this recipe
A non-veg Japanese recipe with chicken breasts - boneless and skinless, corn flour - dissolved in cold water, red bell pepper (capsicum) - chopped. Ready in 55 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
