Grammy's Kitchen · Teriyaki Chicken · Teriyaki Chicken
One of 94 teriyaki chicken recipes we measured
from www.twopeasandtheirpod.com
64 cooks on www.twopeasandtheirpod.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 94.
| this recipe | typical | |
|---|---|---|
| liquid | 12% | 21% |
| sweetener | 8% | 9% |
| thickener | 1% | 0% |
| aromatics | 1% | 1% |
| fat | 2% | 0% |
| acid | 9% | 2% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 1 tablespoon olive oil |
| 680 g | 1.5 lbs boneless skinless chicken breasts, (cut into 1-inch cubes) |
| 85 g | 1/3 cup low sodium soy sauce |
| 53 g | 1/4 cup brown sugar |
| 60 g | 1/4 cup rice wine vinegar |
| 2 g | 1/2 teaspoon toasted sesame oil |
| 4 g | 2 teaspoons peeled and grated fresh ginger |
| 9 g | 3 cloves garlic, (minced) |
| 5 g | 2 teaspoons cornstarch |
| Sesame seeds and sliced green onions, (for garnish) | |
| Rice and steamed broccoli, (for serving) |
Method: 4 steps, published by www.twopeasandtheirpod.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this teriyaki chicken for my husband and absolutely loved it. I made it a few days ago and there were no left overs. He asked me to make it for him again since he is working the night shift. I added just a little bit more ginger because he loves ginger.” — a cook, 5.0★
“Really tasty but please do not do what I did and use regular soy sauce because you don't have low sodium. I love salt and this is almost too salty to eat. Also I ended up overcooking the chicken because the sauce wouldn't thicken even after adding some more co” — a cook, 4.0★