Recipe

Skillet Chicken Teriyaki Recipe

	Momofonesofar / All my dishes 2 years ago This is a delicious recipe. I always serve this dish with steamed stir fry veggies on the side and brown rice. Prep:10m Cook:60m Servings:6	Momofonesof
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suzalleogr

henrie

Ingredients

2 tablespoons oil

3 pounds chicken pieces, skin and visible fat removed (legs & thighs are fine)

3/4 cup pineapple juice OR apple juice OR use the leftover juice from canned fruit OR a combination which suits your circumstances

1/3 cup soy sauce

2 tablespoons brown sugar

2 tablespoons vinegar

1/4 to 1/2 teaspoon dry ginger (I use 3/8 teaspoon)

1 tablespoon minced garlic, or 1/2 teaspoon garlic powder

cornstarch

Directions

Heat the oil in a 12-inch skillet. Arrange the chicken in the skillet. Fry over medium-high heat until the chicken browns slightly. Turn and brown the other side too. Pour the pineapple or other fruit juice into the skillet. Add the soy sauce, brown sugar, vinegar, dry ginger and garlic. Stir the sauce around the chicken to dissolve the sugar and ginger. Bring the mixture to a boil. Reduce the heat and cover. Simmer, covered for about 45 minutes. The liquid in the pan will thicken and coat the chicken in a very attractive sticky brown sauce. If the liquid is too watery, then add about a tablespoon of cornstarch mixed with about 1/4 cup water and bring to a boil. The sauce will thicken for sure now! :) serve over rice.

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Comments

henrie 2 years ago said:
Yum been looking for this recipe for years, great post, thanks.

suzalleogram 1 year, 7 months ago said:
Making tonight- marinating chicken in fridge in the mixture, minus the fruit juice, and I have another batch of marinade made and set aside. Will post my results- I'm sure it will be very good :)

suzalleogram 1 year, 7 months ago said:
Awesome recipe! Used fresh minced ginger and garlic. For the juice, I used orange- yum! I followed the recipe somewhat loosely- the chicken was done much quicker than expected, so I took it out and let the sauce simmer with some julienned carrots for about 20 minutes. It wasn't thickening up enough, so I added a bit of roux- 2 tbsp melted butter mixed well with 1 tbsp flour, and stirred constantly until thick. Added the chicken back to the pan and sauteed for about a minute and served over thin whole grain spaghetti tossed with a little olive oil. It was so good! The only thing I might change is to use low sodium soy/teriyaki sauce, as it was a bit salty :) Thanks for this post- it will be a regular on our menu for sure! The kids loved it

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