Grammy's Kitchen · Teriyaki Chicken · Teriyaki Chicken
One of 94 teriyaki chicken recipes we measured
17 cooks on www.thereciperebel.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 94.
| this recipe | typical | |
|---|---|---|
| liquid | 36% | 21% |
| sweetener | 14% | 9% |
| thickener | 0% | 0% |
| aromatics | 1% | 1% |
| vegetables and beans | 2% | 0% |
| fat | 3% | 0% |
| acid | 3% | 2% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 85 g | 1/3 cup low sodium soy sauce |
| 79 g | 1/3 cup water |
| 64 g | 3 tablespoons honey |
| 15 g | 1 tablespoon rice vinegar |
| 10 g | 1 tablespoon corn starch |
| 6 g | 2 teaspoons minced garlic |
| 4 g | 2 teaspoons minced ginger |
| 14 g | 1 tablespoon canola oil |
| 454 g | 1 pound boneless skinless chicken breasts ((2 large or 3 small)) |
| salt and pepper |
Method: 6 steps, published by www.thereciperebel.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this last minute and I didn’t have any rice vinegar so I used 1/2 mirin sauce (why I had mirin sauce and not rice vinegar?… no idea) and 1/2 apple cider vinegar to replace it. I also used full sodium soy sauce so I didn’t salt my chicken (only peppered” — a cook, 4.0★
“Im sorry we made this tonight and it is not very good. Very bland. All acid very little sweetness to the teriyaki sauce. It wasn’t good. Don’t know why people are giving it 5 stars. They obviously don’t have taste buds.” — a cook, 1.0★