Chicken Teriyaki

My Go-To Weeknight Chicken Teriyaki

As a busy working mom, finding quick and delicious meals is always a priority. This Chicken Teriyaki recipe has become a staple in my household. It's surprisingly easy to make, even on those hectic weeknights when time feels like the most precious commodity. The sweet and savory teriyaki sauce perfectly complements the tender chicken, and the vibrant vegetables add a healthy and refreshing touch. The best part? It's adaptable! I often tweak the ingredients based on what's available in my fridge, and the results are always satisfying.

One of the things I love about this recipe is its versatility. The chicken can be prepared in advance and stored in the refrigerator, making it perfect for those days when I'm short on time. The same goes for the vegetables; prepping them ahead of time saves valuable minutes during the weeknight cooking frenzy. I often double the recipe, keeping half for dinner and the other half for lunch the next day. The leftovers are just as delicious as the freshly prepared meal, which is a huge bonus for a busy schedule.

This recipe isn't just about convenience; it's about nourishing my family with a wholesome and delicious meal. The chicken provides lean protein, essential for keeping everyone energized throughout the day. The vegetables are packed with vitamins and minerals, ensuring we're getting our daily dose of goodness. It's a balanced meal that satisfies both my taste buds and my desire to provide healthy food for my family. And let's be honest, the happy faces around the dinner table are the ultimate reward.

Beyond the practicality, there's a sense of satisfaction in preparing a homemade meal, especially one as flavorful and relatively easy as this Chicken Teriyaki. It's a small act of love and care, a way to show my family that I'm making time for them, even amidst the chaos of daily life. The aroma of the cooking chicken and vegetables fills the kitchen with warmth and comfort, creating a cozy atmosphere that makes even a busy weeknight feel a little more special.

Tips and Variations:

• Make it ahead: Marinate the chicken overnight for deeper flavor.
• Veggie swap: Feel free to substitute your favorite vegetables, such as broccoli, bell peppers, or snow peas.
• Spice it up: Add a pinch of red pepper flakes for a little heat.
• Gluten-free option: Use gluten-free tamari instead of soy sauce.
• Leftovers are great: Enjoy this dish for lunch the next day, or use the leftover chicken in salads or wraps.

This Chicken Teriyaki isn't just a recipe; it's a testament to the art of balancing a busy life with nourishing family meals. It's a quick, easy, and adaptable dish that consistently delivers delicious results, and the happy faces around the dinner table are a reward worth more than all the time in the world.

Step-by-step

• First, start with your rice since it takes the longest. NOTE: if you are using a rice cooker, then disregard these first two paragraphs. Wash your rice by using a fine mesh colander or sieve, and rinse several times, saving the first couple of rinses to clean out your Wok, since using soap on Woks are bad for them. (The starch from the rice cleans the wok and breaks up the food without having to use soap, which means you have to re-season your wok.) If you're not using a Wok, don't worry about saving the starchy-water, but still rinse the rice.
• Once this is done, put your rice, always using the 1 C rice to 2 C of water ratio, into a pot with the water. Be sure you have a pot that has a tight fitting lid, and not too large of a pot, you want at least a 1/4 inch of rice completely covering the bottom of your pot! Heat the water on med-high heat. Once the water and rice begins to boil, I like to take a wooden spoon and stir it, so the rice doesn't stick to the bottom of the pot as bad. Let the water boil down until you see small craters on the top of the rice, let it boil down a bit more until you don't see anymore water on the sides of the pot. Then cover it with your lid, turn the heat down to LOW, and let it just sit for 20 minutes. By the end of the 20 minutes, you may turn the heat off or keep it at low, depending on how close you are to serving your food.
• Next the Chicken: Stir together the soy sauce, sake, mirin, and sugar, and chili oil if you choose. Set aside.
• Cut chicken, then mix together the cornmeal or grits, corn starch (tapioca starch works just as well), and flour. Coat the chicken pieces evenly with this mixture, being aware that they WILL stick together if you pile them up after coating. Which is OK, but once you start cooking them you will need to separate them while stir frying. Or you could just keep them separate. Set the chicken aside.
• Start your veggies: NOTE: I like to stir fry my veggies first, so that the coating and sauce from the chicken doesn't keep the veggies from moving around smoothly and making them stick to the sides of the Wok. After washing and chopping your carrots bok choy, heat your Wok (or a medium sized skillet you can move around easily) on high, add 3 Tbl. peanut oil. Once the oil is hot, quickly and carefully add the veggies, using metal tongs or a large wooden spoon to move the veggies around in a circular motion, shaking your wok or pan back and forth as well to stir fry. Continue for about 3-4 minutes, until bok choy has reduced in size and carrots are cooked and somewhat crispy on the outside, but still crunchy on the inside. Sometimes while stir frying I like to add garlic powder and ginger powder to season the veggies, but this is optional. Once the Veggies are done, scrap them all out onto a plate or a bowl and cover to keep warm.
• Cook the Chicken: Leaving your stove on HIGH, put the wok or pan back on the burner and add the other 3 Tbl. of peanut oil. Once this is hot, carefully place coated chicken in oil, being careful not to splash oil on you. One trick to do this is placing the chicken on the side of the wok or pan and letting it slowly slide into the oil. Keep chicken moving around by stirring in a circle and moving the pan back and forth quickly while adding the other pieces, or your chicken will burn on one side.
• Once all the chicken is added, stir fry like you did with the veggies until chicken is MOSTLY cooked, about 4 min. or so. Make sure there isn't a bunch of excess oil in the wok or pan, if there is then drain it quickly and replace the pan back on the burner. Then turn heat down to MED-HIGH and add your soy sauce mixture. Since this has been sitting for awhile now, you may want to stir it up a bit before pouring it in. Stir the mixture around the chicken, making sure each piece is coated. Continue this for about another 3-4 min, the sauce should start to thicken, let it set and simmer for a minute or two, and when the sauce is the thickness you desire (I like mine to be still a bit liquid-ey so I can mix it with my rice a bit) you're done! Turn the heat off and remove wok from burner.
• Fluff your rice with a fork, and serve up equal portions of rice, veggies and chicken. Enjoy!!