This teriyaki chicken, oh boy, it’s a lifesaver when you’re in a hurry! My family, they just gobble it up. Every time I make it, plates are licked clean. It’s that good, you see. Quick Easy Teriyaki Chicken, that’s what I’m talkin’ about. So easy, even I can do it, and you know my cooking ain’t nothin’ fancy.
You wanna know the secret? It’s the sauce, the teriyaki sauce. Now, some folks, they make it fancy. They call it “authentic”. But who got time for that? We just need somethin’ tasty and fast, right? This one’s simple, really simple.
First, you need that soy sauce. That’s the main thing. Makes it all salty and good. But don’t use too much, or it’ll be too salty, and nobody likes that. Some folks use that Tamari, say it is better. Me, I just use that low sodium soy sauce. Cheaper and also not that salty. Low sodium soy sauce is good enough.
Then, you gotta have some sugar. Just regular sugar, the white kind. Makes it sweet, you know? You need that sweet with the salty. Some folks use that brown sugar, or that coconut sugar, I see ’em at the store. And honey! My neighbor, she puts honey in everything. You can try those if you want, but plain old sugar works just fine for this quick teriyaki chicken.
Now, I heard some folks, they put fancy stuff in their sauce. They put mirin and sake, like they’re some kinda Japanese chef! And they say it makes it “sharp”. Who needs sharp? We just want good, you know? And garlic and ginger, that is what they put in it, too. Make it more, how do you say, strong?
And to make it thick, like gravy, they put in cornstarch. That white powdery stuff. You gotta be careful with that, though. Too much and it gets all lumpy. Just a little bit, that’s all you need. That’s how you make the teriyaki sauce, see? Easy peasy.
Now, for the chicken. You can use any kind you like. I usually use those boneless, skinless breasts. They’re easy to cut up. Just chop ’em up into little pieces. Bite-sized, you know? And then you cook ’em in a pan. A little bit of oil, not too much. Just enough to keep it from sticking.
- Chop that chicken up
- Little bit of oil in the pan
- Cook it till it’s brown
Cook it till it’s all brown and cooked through. You don’t want no pink chicken, that ain’t good. Make sure it’s cooked all the way. Then, you pour that sauce over it. That teriyaki sauce we just talked about.
Let it simmer for a little bit. Just a few minutes. The sauce will get all thick and glossy. That is what sugar does to the sauce. That’s how you know it’s done. And it smells so good! Makes your mouth water, just thinking about it. Then it is ready to eat.
You can serve it with rice. Plain white rice is good. Or brown rice, if you like that. My grandkids, they like it with those noodles. The skinny kind. You can use whatever you like, really. It all tastes good with this quick and easy teriyaki chicken.
And that’s it! That’s all there is to it. See? I told you it was easy. Even I can make it, and I’m no spring chicken, you know! My family, they love it. They always ask for seconds. And it’s so quick, too. Perfect for a busy night, when you don’t have time to fuss in the kitchen.
So, there you have it. My quick and easy teriyaki chicken. It ain’t fancy, but it’s good. And it’s easy. And that’s what matters, right? Good food, made easy. That’s the best kind of food, if you ask me. You should really try it. Easy and good. You will like it, I am sure. It is a good one for the weekdays. You know, when you are tired, no time for cooking. This one is quick.
When I make it, I always use low sodium soy sauce, sugar, no need for that mirin or sake. If I have garlic and ginger, I put some in it, chopped real small. Cornstarch to make it thick. Cook the chicken, pour the sauce, done. Serve it with rice or noodles. My family, they love this one.