Teriyaki Chicken Recipe
Ingredients:
- 400 grams chicken fillet, cut into pieces
- 3 cloves garlic, finely chopped
- 1 onion, sliced lengthwise
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon mushroom bouillon
- 1/2 teaspoon ground black pepper
- 1 tablespoon butter, for sautéing
- 1 tablespoon toasted sesame seeds, for garnish
- 1 tablespoon cornstarch mixed with water
For the Marinade:
- 4 tablespoons teriyaki sauce
- 3 tablespoons sweet soy sauce
- 3 tablespoons oyster sauce
- 1 tablespoon Kikkoman soy sauce
- 1 tablespoon Angsa soy sauce
- 1/2 teaspoon bouillon powder
- 2 cm ginger, smashed
- 1 tablespoon sesame oil
Instructions:
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Marinate the Chicken: Combine the marinade ingredients in a bowl. Add the chicken pieces, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes, or overnight for a deeper flavor.
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Cook the Chicken: Heat the butter in a large skillet or pan over medium-high heat. Add the garlic and sauté until fragrant. Add the marinated chicken along with the marinade to the pan. Cook, stirring occasionally, until the chicken changes color.
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Season the Chicken: Stir in the salt, sugar, black pepper, and mushroom bouillon. Mix well. Add a splash of water if needed, and let it simmer until the sauce starts to thicken. Taste and adjust the sweetness with additional sweet soy sauce if desired.
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Add Onion: Incorporate the sliced onion into the pan. Stir occasionally until the onions become translucent and soften.
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Finish Cooking: Continue cooking until the chicken is fully cooked and the sauce has thickened to your liking.
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Serve: Transfer the chicken to a serving dish. Drizzle with the cornstarch mixture to thicken the sauce further if needed. Garnish with toasted sesame seeds and serve hot. Enjoy your flavorful Teriyaki Chicken!
This dish pairs wonderfully with steamed rice or noodles, making it a perfect choice for a satisfying meal.