- Yield: 20 servings
Teriyaki Chicken
Recipe courtesy of Christian Madsen, Executive Chef, Blythefield Country Club (Belmont, Mich.)
Ingredients
- Ingredients for Chicken:
- chicken thighs - 8 lbs., skinless, cut into 1/2” cubes
- vegetable oil - 1/3 cup
- ginger - 1/3 cup, finely minced
- garlic - 1/3 cup, finely chopped
- Ingredients for Teriyaki Sauce:
- Tamari or regular soy sauce - 1 1/4 cups
- mirin - 1 1/4 cups
- granulated sugar - 3 Tbsp.
- rice wine vinegar - 3 Tbsp.
- kosher salt - to taste
- pepper - to taste
- Ingredients for Plating:
- broccoli florets - 4 lbs., blanched
- scallions - 2 cups, sliced
- sesame seeds - garnish
Instructions
Procedure for teriyaki sauce:
- In a medium-sized bowl, whisk together all the ingredients for the teriyaki sauce until sugar is dissolved and well combined. Reserve.
Procedure for chicken:
- In a large pan over medium-high heat, add vegetable oil.
- Add garlic and ginger, sautéing for 1 minute, stirring constantly to prevent browning.
- Add chicken and cook for 2-3 minutes on one side, until light brown. Stir the chicken, and cook on the other side until well seared, but not cooked all the way through.
- Add the reserved teriyaki sauce and stir well for 6-10 minutes, or until the sauce has reduced and thickened slightly.
- Add broccoli and continue to stir occasionally, until chicken is 165°F, broccoli is hot, and sauce has reduced to desired thickness.
- Season with salt and pepper if needed. Garnish with sesame seeds and scallions. Serve with steamed rice.
