Chinese-style Teriyaki Chicken

Ingredients

While the original Japanese teriyaki is known for its simplicity and delicate flavors, this Chinese adaptation adds a punch of boldness. The Chinese-style Teriyaki Chicken incorporates additional spices and aromatics, resulting in a richer and more complex taste. The sauce is also slightly thicker, coating the chicken with a luscious glaze. We alse have the original recipe for Teriyaki, so you can check it out.

• 500g (1.1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces 500g (1.1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 tablespoons hoisin sauce 2 tablespoons hoisin sauce
• 2 tablespoons honey 2 tablespoons honey
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon Chinese cooking wine (Shaoxing wine) 1 tablespoon Chinese cooking wine (Shaoxing wine)
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1/2 teaspoon Chinese five-spice powder 1/2 teaspoon Chinese five-spice powder
• 1/4 teaspoon red pepper flakes (optional) 1/4 teaspoon red pepper flakes (optional)
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 2 green onions, sliced (for garnish) 2 green onions, sliced (for garnish)
• Sesame seeds (for garnish) Sesame seeds (for garnish)

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 20g, 15g
• Protein: 30g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine soy sauce, hoisin sauce, honey, rice vinegar, Chinese cooking wine, minced garlic, grated ginger, Chinese five-spice powder, and red pepper flakes (if using). Mix well to make the teriyaki sauce.
2. 2.
   Heat vegetable oil in a large skillet or wok over medium-high heat.
3. 3.
   Add the chicken pieces to the skillet and cook until browned on all sides, about 5-6 minutes.
4. 4.
   Pour the teriyaki sauce over the chicken and stir to coat evenly.
5. 5.
   Reduce the heat to medium-low and simmer for 8-10 minutes, or until the chicken is cooked through and the sauce has thickened.
6. 6.
   Remove from heat and garnish with sliced green onions and sesame seeds.
7. 7.
   Serve the Chinese-style Teriyaki Chicken over steamed rice or noodles.

Treat your ingredients with care...

• Chicken thighs — For a healthier option, you can use skinless chicken breast instead of thighs. However, keep in mind that chicken breast tends to be drier, so be careful not to overcook it.
• Chinese cooking wine (Shaoxing wine) — If you can't find Chinese cooking wine, you can substitute it with dry sherry or mirin.
• Chinese five-spice powder — If you don't have Chinese five-spice powder, you can make your own by combining equal parts ground cinnamon, cloves, fennel seeds, star anise, and Sichuan peppercorns.

Tips & Tricks

• Marinate the chicken in the teriyaki sauce for at least 30 minutes or overnight for more intense flavors.
• For a spicier kick, add extra red pepper flakes or a drizzle of chili oil.
• To achieve a glossy finish, brush the chicken with additional teriyaki sauce while cooking.
• Customize the dish by adding your favorite vegetables such as bell peppers, broccoli, or snap peas.
• For a complete meal, serve the Chinese-style Teriyaki Chicken with a side of steamed bok choy or stir-fried vegetables.

Serving advice

Serve the Chinese-style Teriyaki Chicken hot over steamed rice or noodles. Garnish with sliced green onions and sesame seeds for added freshness and texture. Pair it with a side of stir-fried vegetables or a crisp salad to complete the meal.

Presentation advice

Arrange the Chinese-style Teriyaki Chicken on a platter, drizzling any remaining sauce over the top. Sprinkle with sesame seeds and garnish with a few whole green onions for an elegant touch. Serve with steamed rice or noodles on the side for a visually appealing and appetizing presentation.