Teriyaki Chicken

About a year ago I did a promotion for Kikkoman for Thanksgiving. They sent me a bunch of recipes from turkey marinade to green bean casserole. I have to be honest, the only thing I used Kikkoman soy sauce was for my pot stickers and to pour over rice. This promotion definitely opened my eyes and taste buds to a whole new way of using soy sauce. I was pretty amazed. However, part of the package was coupons for free products to use and give away. I bought some Kikkoman Teriyaki sauce and hadn’t used it until we moved into our new house a month ago.

I had some chicken thighs and was in the mood for some Asian food. This recipe was born. I am not an Asian cook by any means and I sort of just threw this together. It was quick and delicious – that’s a must on busy week nights. Everyone in the family was a fan and it has been on repeat several times since. I am full on converted to chicken thighs. I have always been a dark meat girl and chicken thighs are so much more tender than breasts. If you aren’t cooking with chicken thighs, maybe this will convert you too!

This recipe takes a bit of planning ahead just because the meat needs to marinate for at least two hours. I usually prepare it when I get home from work around 2pm and then it is ready to cook at 5:30pm. I serve it with Mahatma yellow rice. It has enough flavor to make it different from plain old white rice but is not super strong to turn away picky eaters. I heat up some Yakisoba stir fried noodles from Costco, too. I make 3 bags for our family. They heat up right in the microwave – super easy! Really, gang, this meal is done in 25 minutes! Enjoy.

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Teriyaki Chicken

Tender chicken things in a delicious teriyaki sauce.

Course Main Course

Cuisine Japanese

Keyword teriyaki chicken

Prep Time 10 days

Cook Time 10 days

Servings 6

Ingredients

• 1/2 cup Kikkoman Teriyaki Sauce
• 1/4 cup sesame oil
• 1/4 tsp ground ginger
• 1/8 tsp garlic powder
• 1/8 tsp onion powder
• 2 Tbsp onion minced
• 1 clove garlic minced
• 10-12 chicken thighs

Instructions

1. Mix all ingredients in a bowl.

2. Cut chicken thighs into strips, cutting off the fat. Place in a gallon size zip-lock bag. Pour in the marinade sauce. Close and place in the refrigerator for at least 2 hours.

3. Heat a 12 inch frying pan on medium heat. Pour in the meat and sauce from the zip-lock bag. Cook for 9 minutes stirring occasionally. Remove from heat when all pieces are heated through. I always test poultry with a meat thermometer to 165°.