The Foodie Physician: Cook Once, Eat Twice: Chicken Teriyaki
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Cook Once, Eat Twice: Chicken Teriyaki



I’m so excited about this months Recipe Redux theme, which is “Two for One.”  It fits right in with the “Cook Once, Eat Twice” series on my blog, where I show you how to make a delicious and healthy recipe and then transform the leftovers into a completely different dish the next day.  It's a real timesaver in the kitchen, especially on busy weeknights.  Plus it’s a great way to make leftovers a lot more fun and interesting!

So for this challenge, I decided to start with an easy, versatile and family-friendly dish- Chicken Teriyaki.  Crispy chicken coated with a glossy, sweet sauce- what’s not to love?






In America, teriyaki is a common sauce that’s popular with both kids and adults because of its sweet flavor.  You can find it on plenty of restaurant menus or you can buy bottled versions of it at the supermarket.  But why buy a bottle of it when you can make a delicious and healthier version at home with just a few ingredients? 

Technically, teriyaki isn’t actually a sauce but rather a Japanese cooking method.  Teriyaki involves grilling meat and then glazing it with a sauce.  The meat is typically brushed with or dipped in the sauce several times while cooking. 

Although traditionally it’s grilled, you can also make chicken teriyaki in a skillet.  I like the skillet method because you can cook the chicken and sauce together.  As the sauce cooks, it bubbles up and becomes thick and glossy, forming a delicious glaze on the chicken.




You can use chicken breasts but thighs will be juicier.  To cut down on saturated fat, buy skinless chicken thighs.  Many recipes for teriyaki call for cornstarch because it thickens the sauce quickly.  However, I prefer to thicken it naturally by partially reducing it in a saucepan before adding it to the chicken.   




I like to serve my chicken teriyaki on a bed of steamed rice with sesame roasted broccoli on the side (stay tuned for this recipe in a future post).  Once you’ve enjoyed your chicken teriyaki, what can you do with the leftovers the next day?  There are so many options!  Keep in mind you may want to double the recipe depending on how big your family is.  Here are just a few ideas to get you started:

  •         Shred it and make Asian tacos with cabbage slaw, fresh cilantro and a Sriracha aioli
  •         Dice it up and use it in an Asian chicken salad
  •         Combine it with shredded cheese to make yummy quesadillas
  •         Make chicken teriyaki pizza
  •         Toss it into a soup for a boost of protein
  •         Top shredded chicken with cheese for a delicious twist on grilled cheese 




Chicken Teriyaki
Makes 4 servings

Ingredients:
2 tablespoons low sodium soy sauce or tamari (if gluten-free)
2 tablespoons mirin
2 tablespoons sake
2 tablespoons honey
1 slice (1/4-inch thick) fresh ginger
1 ½ pounds boneless, skinless chicken thighs, trimmed of fat
Salt and pepper
1 tablespoon neutral-flavored oil like safflower, peanut or grapeseed
Sliced scallions and black sesame seeds for garnish (optional)


Directions:
Heat the soy sauce, mirin, sake, honey and ginger together in a small saucepan.  Bring to a boil then reduce to a simmer.  Simmer 7-8 minutes until sauce is thickened.  Remove the ginger.  Set the sauce aside.

Season the chicken with salt and pepper.  Heat the oil in a large skillet over medium high heat.  When the oil is hot, add the chicken, presentation side down.  Sear the chicken without moving it, until browned, 4-5 minutes.  Flip the chicken over and cover the pan.  Cook another 7-8 minutes.

Uncover the pan, turn the heat up to high and pour the sauce over the chicken.  As the sauce cooks, it will thicken even more and turn glossy.  Turn the chicken often, coating it with the sauce.  Continue cooking until most of the liquid has evaporated and the sauce forms a thick glaze on the chicken.

Let the chicken rest for a few minutes, then slice it and spoon any extra sauce on top.  Garnish with scallions and sesame seeds, if desired.  Serve with rice. 


One serving: Calories 290; Fat 8.7g (Sat 2g); Protein 33.9g; Carb 13.3g; Fiber 0.1g; Sodium 478mg




Check out below to see what the other Recipe Redux members did with this fun challenge!


42 comments :

  1. I love leaving some teriyaki sauce around handy so that I can use it to flavor meats or use it as a sauce for pizza! This looks delicious, Sonali!

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    1. I'm with you Lisa, it's such a great addition to so many dishes! Thanks!

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  2. Oh my...look at that thick and glistening glaze!! I love the skillet method and will definitely have to try that next time! Mmmm...all your suggestions sound delicious, but today, chicken teriyaki pizza is calling my name! ;)

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    1. Thanks so much Min! For some reason, I feel like pizza is always calling my name :)

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  3. Looks so moist and juicy. Love the ideas for day #2, espcially Asian chicken salad.

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  4. Thanks for the teriyaki lesson - I never knew the true meaning! This dish looks oh so delicious :)

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  5. I love being able to recycle recipes, and teriyaki chicken has long been one of my favorite dishes ever! <3 This looks absolutely delicious! *-*

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  6. This looks delicious Sonali - and so easy. Chicken Teriyaki is a fav in my house too - can't wait to try your recipe!

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  7. This looks delicious! I love the suggestions you provided for how to serve it. Teriyaki pizza sounds amazing!

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    1. Thanks Elizabeth! I'm totally with you, you can never go wrong with pizza!

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  8. I love chicken teriyaki, but have to confess I usually just use bottled teriyaki sauce. Totally making your homemade version next time! Love the second day ideas too - especially the tacos!

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  9. I am loving your homemade Teriyaki sauce, Sonali! That glaze is wonderful! Only thing is I don't see there being any leftovers if I made this in my house!

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  10. i have never tried making the sauce at home, thanks for sharing that. pinning it.

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  11. I love that 1. The sauce is homemade and not chock full of sugar and 2. It looks better than any takeout I've had and we always get terriyaki chicken take out!

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    1. Thanks Arman, that really means a lot to me!

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  12. I know for sure your chicken Teriyaki is lower in sodium than anything I'd get from a restaurant! And it's a whole lot prettier too :) I'd have to hide the extra so there would actually be leftovers in my house. This is one of my husband's favorite dishes!

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  13. Looks amazing and I don't even eat meat! Saving to the husband archives :D

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  14. So pinned this! It looks delicious! XOXO

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  15. Yum- love that you did this without corn starch. If you hadn't noticed already, I love all types of Asian flavors... pinning to make!

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  16. Loved the idea of making chicken teriyaki sauce. Everything I see here is just so DELECTABLE!

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  17. MMmm this looks delicious! I like that there are so many uses for this chicken from salad to pizza!

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    1. Thanks Sarah, it really is such a versatile dish!

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  18. GF, not sweet, and oh so thick! i love you! you make me swoon over sauce

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  19. I love this series because I am a huge fan of recipes that can be used as leftovers in another dish the next day. During the week I don't have a lot of time to cook elaborate meals so I love easy meals like this!

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    1. I'm totally with you Ashley! Thanks so much for stopping by!

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  20. ooooah, I actually just make teriyaki today (although fish not chicken). Chicken Teriyaki is my biggest comfort food ^_^

    The recipe redux links are great ... healthy food = more quantities of food I can eat. Thanks for sharing Sonali :)

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  21. Hey Natalie! Thanks for stopping by. I couldn't agree more- the Redux crew kicks butt!

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  22. This looks quite fabulous! And with all those flavours, I can imagine it would be beautifully fragrant and tasty too :)

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  23. This comment has been removed by the author.

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