Chicken with spicy oriental sauce always turns out to be surprisingly tasty and literally melting in your mouth. The main feature of meat is a golden crust and delicate internal part. How to cook teriyaki chicken according to different recipes is described below.

Classic teriyaki chicken in a pan

Ingredients: 650-700 g of fillet, 90 ml of sake, sweet rice wine (Mirin is best), soy sauce without additives, a large spoonful of brown sugar.

  1. The chicken is cut into small slices and browned in hot oil.
  2. The meat is removed from the pan. All the liquid components and sugar specified in the recipes are poured into the remaining oil. The sauce should be boiled over low heat until its amount is halved.
  3. Ready meat is put into the mixture and warmed up in it for a couple of minutes. It is also advisable to pour chicken on the sauce when serving.

To make the teriyaki chicken in the pan hot, red pepper and / or garlic is added to the sauce.

How to cook in a slow cooker?

Ingredients: half a poultry of chicken, 130 ml of prepared teriyaki sauce, 2 garlic cloves, a large spoon of liquid bee honey, 60 ml of refined oil.

  1. The meat is cut with sticks. They should be medium in size.
  2. Top chicken is poured with a mixture of the remaining components of the recipe. You can cook chicken immediately after mixing, but it is better to leave it to marinate in the resulting composition for 1-1.5 hours.
  3. The treat is fried in a baking program for about half an hour. The device cover is left open.

Serve a dish with boiled rice of any kind.

Oven recipe

Ingredients: 1 kg of chicken, a tablespoon of water and potato starch, 90 ml of apple cider vinegar, 130 ml of soy sauce, a pinch of ground ginger and a mixture of colored peppers, a clove of garlic, 1/3 cup sugar.

  1. First, the liquid components are combined: soy sauce, water and apple cider vinegar. In the resulting mixture, sugar and all spices dissolve. Crushed garlic is added.
  2. Chicken pulp is cut into thin sticks.
  3. The meat is placed in a heat-resistant form, filled with ready-made piquant sauce.
  4. Bake treats in a well-heated oven for 35-45 minutes.

To keep the chicken pieces juicy, from time to time they should be watered with sauce.

Teriyaki Ginger Sauce

Ingredients: a pound of chicken, a tablespoon of liquid bee honey, 220 ml of soy sauce, a teaspoon of ground ginger, a tablespoon of wine vinegar, the same amount of light sesame.

Read also:Teriyaki sauce - a recipe at home

  1. First, ground ginger is poured into soy sauce. Then honey and all remaining liquid ingredients are added there. The mass is thoroughly mixed. Honey must completely dissolve in it.
  2. The sauce is infused for 10-12 minutes, so that all components are well dispersed. Next, fillet sprinkled into it, cut into cubes. The bird is pickled in the resulting composition for half an hour.
  3. Ideally, you need to cook chicken in teriyaki sauce in a wok. If such dishes were not at hand, then simply in a deep frying pan.
  4. First, the chicken is fried without sauce until golden brown, then it is poured with liquid and stewed until it boils. Lastly, it is sprinkled with sesame seeds.

Served with buckwheat noodles and a portion of fresh salad.

With vegetables

Ingredients: 330 g of chicken, 170 ml of teriyaki sauce, half of Bulgarian red pepper and chili pepper pod, small carrot, a handful of light sesame, 3-4 tablespoons of refined oil.

  1. Sauce is easiest to take already ready. It is usually sold in sushi and roll product departments.
  2. The bird is washed with cold water, dried with a paper towel, and then cut into small oblong slices.
  3. Chili finely chopped without entrails. The latter are too sharp.
  4. Slices of fillet are poured with sauce, sprinkled with chopped pepper, knead. Under the film, they will marinate in the cold for about half an hour.
  5. Thin sticks of bell pepper and carrots are fried in hot oil. A vegetable set can be varied with zucchini, green beans, broccoli.
  6. The chicken is first fried in the oil remaining from the vegetables, and then it is cooked in the marinade until the last thickens.

It remains to mix the contents of the pan with a vegetable fry, sprinkle with sesame seeds and serve.

Teriyaki chicken udon noodles

Ingredients: a pound of chicken, carrots, 170 ml of teriyaki sauce, 120 g of mini-corn (canned), 270 g of wheat noodles (udon), 60 ml of soy sauce, 60 g of canned corn.

  1. Slices of fillet are fried to a crust without salt. Then it is poured with teriyaki sauce and caramelized.
  2. Carrots are fried in a separate bowl with pieces of miniature corncobs and sweet grains.
  3. Soy sauce is added to the vegetables, they are cooked until soft.
  4. Noodles are cooked for 5-6 minutes in salt water.

Vegetable frying with ready-made noodles is laid out to the finished chicken. All components are mixed, and the dish can be served to the table.

With rice and mushrooms

Ingredients: half a pound of chicken, the same amount of mushrooms, 2 medium carrots, 3-4 garlic cloves, 130 ml of teriyaki sauce, boiled rice for garnish.

  1. Oblong pieces of chicken are served with sauce. Under the film, they will marinate in the cold for half an hour.
  2. Slices of carrots are fried with mushroom slices and chopped garlic.
  3. Chicken is fried in the remaining oil with the addition of marinade. When it is cooked to the end, you can mix the product with carrots and mushrooms.

The resulting dish is laid out over boiled rice and served on the table.

Fungose ​​recipe

Ingredients: a small package of funchose, chicken, 150 ml of teriyaki sauce, a couple of garlic teeth.

  1. The noodles are soaked according to instructions.
  2. Strips of chicken are fried over high heat until golden with chopped garlic.
  3. Sauce spills over to the bird. After a few minutes, you can add the noodles.

 

The treat is served immediately after stirring.

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