Teriyaki Chicken - ready in 20 minutes! [VIDEO] - The Recipe Rebel (2024)

FAQs

How long does it take for teriyaki sauce to get thick? ›

Simply combine soy sauce, brown sugar, honey, spices, cornstarch, and water over medium heat, stirring throughout. Cook the sauce for five to seven minutes or until it has thickened.

Hand-trimmed, fresh, all-natural marinated chicken thigh grilled and served with our house-made teriyaki sauce. Choice of white rice, brown rice, fried rice or noodles and steamed or stir-fried veggies. Yakisoba Style!

To Make the Teriyaki Sauce:

In a saucepan, set over medium heat, whisk together the soy sauce, water, mirin, brown sugar, kosher salt, garlic, and ginger. When the mixture reaches a simmer, bring the heat down to low and allow to reduce for 10 minutes.

Thickening Ingredients

If the lid stays on, the liquid water turns to steam, condenses back to liquid on the lid, and drops back into the sauce." The longer you cook your dish, the more water that will evaporate and the thicker the liquid becomes—that means the flavors become more concentrated, too.

Mix 2 tablespoons (16 g) of flour with 1/4 cup (60 mL) of cold water, then add to your sauce and stir over medium heat until it thickens.

Soy Sauce - Low sodium soy sauce is good if you'd to use it. Sweet Factor - Brown sugar and honey. Chili Flakes - Optional, for a nice spice factor. White Vinegar - Rice vinegar or apple cider vinegar are great choices, too.

Our teriyaki marinade is so delicious you'll be tempted to drink the leftover sauce— if there is any, that is! This is one of our favorite that gets 5 stars from people all across the US. Thanks to our loyal fans and their reader interactions, we've seen our homemade teriyaki marinade used as a stir fry sauce!

The Wine: Pinot Noir, with its red fruit aromas and earthy undertones, complements the sweet-savory play of Teriyaki. Its light tannins don't overpower, allowing the chicken's flavors to shine.

Toshi Kasahara, a Japanese chef and longtime Seattle resident, is widely regarded as the godfather of Seattle teriyaki. In 1976, Toshi opened Seattle's first teriyaki joint near the Space Needle.

Ultimately, while teriyaki is of Japanese descent and a traditional method of preparing and cooking meats, the origins of the classic teriyaki dish that we know and consume today is Japanese-American. It is the by-product of American colonization, immigration patterns, and cultural collaboration.

Is Subway Chicken Teriyaki real chicken? ›

Our chicken is and has always been 100% real chicken.

You make up a base of mirin, soy, dashi, sake, etc and baste the fish (or whatever) as you cook it in the pan. The base reduces with the juice of the meat and you get teriyaki. In short: they don't use teriyaki sauce, they make it as they make the dish. Good Japanese restaurants often make their own.

ADD JAPANESE FLAIR TO EVERY DISH.

Kikkoman Teriyaki Marinade is the perfect choice for lovers of flavoursome marinated vegetables or meat, whether grilled, pan-fried or braised. It's particularly popular as a marinade during the barbecue season but is also ideal for enhancing stir-fries or as a dip.

Mix 2 parts sake, 1 part mirin, and 1 part soy in a sauce pan, and turn the stove to medium heat. You have to reduce teriyaki more than you think; the goal of reduction is to remove water from the mixture to concentrate the sugar, salt, and umami present in all of those ingredients.

Teriyaki sauce is a great way to liven up meat and vegetables and provides a delicious Asian flavour to any dish. Don't fret if your sauce is a little thin, simply use heat to reduce the liquid or add a little corn flour. In no time at all, you will have a thicker sauce that is ready to add to your meal.

Cook It Down

Reducing is a classic cooking technique. It means bringing the sauce to a boil, reducing the heat, and letting the sauce simmer gently until it reaches your desired consistency. That might be 20 minutes or an hour—perhaps even longer.

Bring mixture to a boil over medium-high heat, reduce to a simmer, and cook until thickened enough to coat a spoon, about 20 minutes. Remove from heat, let cool, and use immediately or store in an airtight container in the refrigerator.

Keep in mind, a sauce that might seem too thin in the pot after the first cook, will thicken up after a few minutes off the heat. So you might not need to thicken your sauce at all. Let it sit for 10 minutes and check it. If your sauce is still too thin, reduce it.