Also available in: Nederlands
I really was in the mood for teriyaki stir fry. However not in the store bought version that I tend to buy out of convenience. After some online research on the basis for teriyaki sauce, it was time to experiment. That means that I decide on the quantity of the ingredients while cooking, risking a failed dish in the process. It happens now and then. After I had returned home with vegetables and noodles and ingredients for the sauce, my husband said he preferred chicken teriyaki skewers. So had to go back to the supermarket again.
Thankfully I listened to him! The sauce in combination with the skewers was delicious. I would go so far to say it was on the same level as the Japanse restaurant where we once in a while go. 😉
Preparation 5 minutes, cooking time 8 minutes.
- 250 ml of water
- 50 ml soy sauce
- 2 tablespoons dark brown soft sugar
- 2 tablespoons sesame oil
- 1 tablespoon honey
- 1 clove of garlic
- 1½ teaspoon of fresh ginger (about the same size as a big garlic clove)
- 2 tablespoons cornstarch
- 350 grams of boneless chicken thighs (rather a bit more than less)
- wooden skewers (soak them a few minutes in water and dry them off before use)
- sesame seeds
- neutral oil or sesame oil
The chicken teriyaki skewers take about 5 minutes to cut into small pieces, one hour to marinate, 5/10 minutes to make the skewers and about 10 minutes to fry them.
Instructions teriyaki sauce:
Mince the garlic and ginger.
Add 2 tablespoons of sesame oil into a saucepan, fry the ginger and garlic for 1 to 2 minutes over medium heat. Add the water and soy sauce. Bring to a boil and let it simmer for a couple of minutes. Add 2 tablespoons of brown sugar and 1 tablespoon of honey. Stir it all in. Add 2 tablespoons of cornstarch in small amounts while you keep whisking. Let the sauce thicken and stir regularly.
If you prefer a thicker sauce keep adding small amounts of cornstarch until it reaches the desired thickness. Add some water if you went overboard with the cornstarch.
When the sauce cools it gets a bit thicker as well.
Instructions chicken teriyaki skewers:
Cut the chicken into small pieces for the skewers. Mix the chicken with 2 or 3 tablespoons of teriyaki sauce and let it marinade in the fridge for an hour. Take the chicken 15 minutes before you start cooking out of the refrigerator. Add oil to a grill pan and fry the chicken teriyaki skewers in about 10 minutes (or until cooked through) golden brown over medium heat.
Place the skewers on a plate and drizzle some additional teriyaki sauce over them (not too much). Last but not least, sprinkle some sesame seeds over the chicken teriyaki skewers.
Want to try another Asian dish?
Have you ever eaten chicken teriyaki skewers or made teriyaki sauce? Tell me down below why you like or hate teriyaki and/or share this recipe with your family and friends.