Easy Teriyaki Chicken Recipe
Because we all still need to eat real meals leading up to Christmas and not everyone can survive on Christmas cookies; so this! Teriyaki chicken is a quick and easy dinner and tastes better than takeout. It’s seriously addictive with that honey orange glaze. Not too sweet and not too salty, but just right.
The chicken thighs are tender and delicious. If you’re like me and love super clean meat, chicken thighs can be a little annoying to trim but it’s so worth it. You can’t beat the juiciness and flavor of thigh meat.
I learned how to make this simple and delicious teriyaki chicken from Juliana on Instagram! Her delicious photo of glazed teriyaki chicken over white rice came up in my feed and I was like “gimme ‘dat chicken ?!” I love getting dinner-time inspiration on Instagram!
The ingredient list is so simple, but it works! We’ve made it 3 times in the past week and a half and even when I burned the sauce , my hubby and son still enjoyed it. Leave it to me to burn the sauce.
Ingredients for Chicken Teriyaki Recipe:
1/4 cup soy sauce
1/3 cup freshly squeezed orange juice (from 1 1/2 medium or 1 large oranges)
1 tsp finely grated fresh ginger
1 tsp sesame oil
1 1/2 to 2 lbs (about 6-7 medium) boneless skinless chicken thighs, trimmed of fat
1 Tbsp oil (I use light olive oil)
1 1/2 Tbsp unsalted butter
Green onion and sesame seeds for garnish, optional
Cooks Tip: How to Peel and Grate fresh ginger:
1. Peel with a spoon. It’s the easiest way to get the skin off. Grate peeled ginger with a fine grater or zester.
How to Make Teriyaki Chicken:
1. In a large bowl, whisk together all marinade ingredients: 1/4 cup soy sauce, 1/3 cup orange juice, 3 Tbsp honey, 1 tsp ginger and 1 tsp sesame oil.
2. Cut chicken into 1-inch pieces and place into marinade. Stir and cover with plastic wrap and marinate on the counter 20 min.
3. Heat a large non-stick pan over medium-high heat. Add 1 Tbsp olive oil. Remove chicken from marinade with a slotted spoon, reserving marinade in the bowl. Add chicken to the hot pan and sauté, stirring occasionally until golden and cooked through (5 min).
4. Remove pan from heat and transfer chicken to a bowl. (Don’t leave the empty pan over the heat or you may scorch the bottom of the pan and ruin the sauce – been there, done that and if it happens to you, continue making the sauce using a clean pan).
5. Pour reserved marinade into the pan, add 1 1/2 Tbsp butter (it’s in bold for my own sake because I’ve forgotten it before and it just wasn’t the same) and place back over medium/high heat. Bring to a boil stirring constantly until slightly thickened (1 min) then remove from heat. Add chicken back to the pan and stir to combine.
Serve over hot buttery white rice garnished with fresh green onion and a sprinkle of sesame seeds for pizzazle. I served it with steamed broccoli to appease my conscience and make it a meal.
Easy Teriyaki Chicken Recipe
Ingredients
- ¼ cup soy sauce
- ⅓ cup freshly squeezed orange juice (from 1½ medium or 1 large oranges)
- 3 Tbsp honey
- 1 tsp finely grated fresh ginger
- 1 tsp sesame oil
- 1½ to 2 lbs (about 6-7 medium) boneless skinless chicken thighs, trimmed of fat
- 1 Tbsp oil (I use light olive oil)
- 1½ Tbsp unsalted butter
- Green onion and sesame seeds for garnish, optional
Instructions
- In a large bowl, whisk together all marinade ingredients: ¼ cup soy sauce, ⅓ cup orange juice, 3 Tbsp honey, 1 tsp ginger and 1 tsp sesame oil.
- Cut chicken into 1-inch pieces and place into marinade. Stir and cover with plastic wrap and marinate on the counter 20 min.
- Heat a large non-stick pan over medium-high heat. Add 1 Tbsp olive oil. Remove chicken from marinade with a slotted spoon, reserving marinade in the bowl. Add chicken to the hot pan and sauté, stirring occasionally until golden and cooked through (5 min).
- Remove pan from heat and transfer chicken to a bowl.
- Pour reserved marinade into the pan, add 1½ Tbsp butter and place back over medium/high heat. Bring to a boil stirring constantly until slightly thickened (1 min) then remove from heat. Add chicken back to the pan and stir to combine. Serve over hot buttery white rice garnished with fresh green onion and a sprinkle of sesame seeds if desired.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Now that’s what I call teriyaki chicken! I love that it glows – do you see it too?
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Can I make this recipe without ginger? I have most of the ingredients at home except for ginger. I don’t really feel like going to the store for just one thing. Please let me know.
Hi Evenlyn, ginger gives it that distinct Asian flavor, but it can be subbed for dried ginger in a pinch. I have seen some ginger substitutes online but I honestly have not tried any of the suggested spice combinations. Reply
I was thinking, could you pound some chicken breasts flat, leave whole, coat in the marinade, then griddle on a hot iron pan? To give some griddle lines and slight burnt flavour? Reply
I think that could work well. Let me know if you try it! Reply
Tried this tonight and it was a big hit. The sauce is so much better than store bought. Loved it. Did it with breasts and it came out terrific. Reply
Awesome, I’m so glad to hear that Cathy! Thanks for sharing your excellent review! Reply
Hi! Looking forward to making this tonight, so many great reviews! Can chicken breasts be substituted for chicken thighs? Thanks! Reply
Hi, I prefer chicken thighs for this recipe since they are more tender and chicken breast is easier to overcook, but you could also make it work with chicken breast. Reply
I love this recipe. I cooked it for the first time last night for my boyfriend and I. The taste of the orange is incredible, it’s a flavour you want to keep enjoying even when you’re totally stuffed because it’s so moreish and special. I steamed some brocolli and served it alongside the rice and chicken. 10/10 recipe, thanks for sharing. Reply
My pleasure Lucia! I’m happy to hear how much you two enjoy the recipe! Thanks for sharing your fantastic review! Reply
Made this, exactly to the recipe last week and it was so good, 10/10.
Trying A different method as I’m feeling extra lazy today and I’ve just popped some chicken drumsticks, with the sauce minus butter, into the oven. Will add the butter for the second half of cooking.. Fingers crossed it works out! Reply
I’m glad to hear how much you enjoy the recipe Jen! Thanks for sharing your fantastic review! Reply
just curious if you have the raw chicken sitting in the marinade and then take the cooked chicken and put it back in the same marinade the raw chicken was in if this would be considered safe.
I am by no means a professional cook so I really don’t know. I’ve just seen the cooking shows harp on keeping anything that touches raw chicken away from cooked chicken. Reply
Hi Penny, bringing the mixture to a boil ensures that the sauce is safe. This is also why I cook the sauce separately and then add the cooked chicken back to the pan. 🙂 Reply
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This One-Pot Teriyaki Chicken And Rice Is What You Need To Be Making Right Now
By Jody Duits (BuzzFeed Motion Pictures Staff) Nick Guillory (BuzzFeed Staff) Tasty (BuzzFeed Staff)
One-Pot Teriyaki Chicken And Rice
Here's a video that shows you how it's made:
View this video on YouTube
INGREDIENTS
1 tablespoon olive oil
2 chicken breasts, sliced
Salt and pepper to taste
2 cloves garlic, minced
1 tablespoon ginger, minced
2 cups + 1/4 cup water
1 cup white rice, rinsed
1/2 cup soy sauce
1 tablespoon rice vinegar
2-3 tablespoon sriracha
1 tablespoon cornstarch
1/2 red bell pepper
Scallions for garnish (optional)
PREPARATION
1. Heat olive oil in a large nonstick pot on medium heat.
2. Add chicken, season with salt and pepper, and sauté for 8 minutes
3. Add garlic and ginger, sauté for 2 minutes until fragrant.
4. Add 2 cups of water and the rice and stir.
5. Cover the pot and bring water to a boil.
6. Uncover, stir, then reduce heat to low. Cover and simmer for 15-20 minutes, stirring occasionally to prevent sticking.
7. Add broccoli, carrots, and peppers. Stir to combine.
8. Add soy sauce, rice vinegar, honey, and Sriracha. Stir to combine.
9. Combine 1/4 cup of water with the cornstarch to create a cornstarch slurry. Add the cornstarch slurry to the pot and stir, cooking until the sauce thickens (3-4 minutes).
10. Garnish with scallions (optional) and serve immediately. Enjoy!
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supporting families challenged by food allergies & food sensitivities
Teriyaki Garlic Beef (Instant Pot)
- Course Main Dish
- Cuisine Asian, Autoimmune Protocol, Paleo
- Course Main Dish
- Cuisine Asian, Autoimmune Protocol, Paleo
- 1 2lb Flank Steak
- 2 Cloves Finely Chopped Garlic
- 1/4 Cup Coconut Animos If you can eat soy you could substitute GF Soy Sauce instead
- 2 tbsp Fish Sauce Found in the Asian Section of most grocery stores - check the labels!
- 1/4 Cup Maple Syrup Organic Grade B or higher preferred
- 1 1/2 tsp Fresh or Ground Ginger (optional)
- 1 tbsp Raw Honey
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8 thoughts on “ Teriyaki Garlic Beef (Instant Pot) ”
What do you mean by high pressure setting, I don’t have that on my instant pot, which one did you use?
Sandra – the Pressure Setting on your Instant Pot…
I can just let this cook all day in the crockpot?
Thanks for this recipe. It looks easy and tasty. I’ve got all the ingredients and am ready to make it. Just not sure what to do with the garlic. I see it in the list of ingredients but not in the instructions. Please clarify.
Sorry! Just throw it in with the other ingredients in the sauce!
Quick question (I’m new to IP) Just the beef and the teriyaki sauce go into the IP? It doesn’t need the one cup liquid that I read about in other recipes?
I fixed this with faux-tay-toes and roasted Brussels sprouts and it was outstanding. My grandchildren ate like there was no tomorrow! And so easy.
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Easy Chicken Teriyaki Wraps
Dinner doesn’t get easier than these Easy Chicken Teriyaki Wraps! Conquer those busy nights with an easy, good for you weeknight dinner that is done in no time flat.
Life is crazy. I hesitate to use the word busy, because really, everyone is busy. But some days, when the day is done and I finally make it to bed, I wonder how I made it through the day. When you are juggling being a mom, a wife, and a business owner, as well as taking care of a household, it’s no wonder that things get crazy.
In my life, there is no such thing as a “typical” day, (the joys of running your own business!), but let’s take a look at how a weekday might go in my life.
6am: the alarm goes off. I usually want to hit snooze a time or two, but my boys are usually right there, begging me to get out of bed. Go downstairs and do a little bit of morning work before waking my daughter up at 6:30 to get ready for school.
6:45am: breakfast for the whole crew. Usually something quick and easy.
7:25am: bus comes for my daughter for school. I change into my workout clothes for a quick workout at home before really starting the day.
9:00am: make a quick trip to the store because the grocery store I went to the night before was out of one ingredient that I needed.
10:30am: home for some recipe testing and recipe development. Today will be spent mostly in the kitchen and behind the camera.
12:00pm: short lunch break with the boys.
12:15pm: back into the kitchen for some recipe testing, as well as some photographing.
2:30pm: my daughter gets home from school, so it’s time to take some time with her for reading and homework. Spend the next little while with the kids playing.
3:30pm: back to the kitchen to clean up the disaster from the day. Realize that I have no idea what I’m going to make for dinner. I need something easy and quick, so I head to the Soy Vay website to find a recipe that will make dinner easy for me. Get inspired to make some wraps using Soy Vay® Veri Veri Teryiaki® Less Sodium plus lots of veggies I have on hand.
5:00pm: dinner time!
7:00pm: bath time for the kids then pjs and reading. We just started Stuart Little!
8:00pm: kids to sleep! Then my work night starts…
Although your day probably doesn’t consist of the exact same schedule, I’m guessing that it’s just as packed as mine. So I’m here today to tell you all about a tool that is going to make dinnertime so much easier!
Soy Vay just launched their new website with the coolest cooking tool. Have you ever wanted to make a recipe from a video online, or even just a recipe that you’ve found online, but don’t love getting messy hands all over your devices? Or how about when you are watching that video, but you can’t quite keep up because you’ve never made the recipe before and the video is going to quickly for you? Well, the new Soy Vay website is the ultimate digital cooking experience. It is the first of its kind to offer voice activated recipes that make cooking so much easier and so much fun. Find your recipe on the Soy Vay website, and it will walk you through the recipe. You use voice activated prompts to tell the recipe when to continue so you aren’t left behind. Super cool, right?
After staring at a bottle of Soy Vay® Veri Veri Teryiaki® Less Sodium, I was inspired by the Soy Vay website to whip up these Easy Chicken Teriyaki Wraps for dinner. I mentioned that when the weather starts getting nice, I tend to gravitate towards wraps, burgers and sandwiches, and that night, I just happen to have a craving for a good wrap.
I used 2 shortcuts for this recipe. 1st, pre-cooked, shredded chicken. If you are a regular here, you know that I always keep my freezer stocked with this shortcut. And 2nd, a bottle of Soy Vay® Veri Veri Teryiaki® Less Sodium is always a time saver. I love the flavor, as well as the fact that it is filled with sesame seeds. Love it!!
There is a local restaurant here that sells Italian street food, and they put spaghetti in their wraps. I thought it was weird until I tried it and fell in love. So I thought I’d take that same idea and add some rice noodles to my wrap. It was the best idea!! These Easy Chicken Teriyaki Wraps were easy and fast, and hearty enough for a weeknight dinner. One wrap was definitely enough for me – they were quite filling!!
These are very versatile, as well – you can use whatever vegetables you have on hand. And I used some extra Soy Vay® Veri Veri Teryiaki® Less Sodium for dipping. The perfect weeknight meal for when you don’t know what you are going to make!
Like what you see here? Make sure you are following Taste and Tell for more recipes and ideas!
- 3 cups cooked, shredded chicken
- 1 cup Soy Vay® Veri Veri Teryiaki® Less Sodium
- 4 oz vermicelli rice noodles
- 6 (12-inch) flour tortillas
- 1 cup shredded purple cabbage
- ½ cup shredded carrots
- ½ cup julienned cucumbers
- ½ cup julienned red bell peppers
- ⅓ cup sliced green onions
- ⅓ cup cilantro leaves
- extra Soy Vay® Veri Veri Teryiaki® Less Sodium, for serving
- Combine the chicken and the teriyaki sauce and stir to combine. Set aside.
- Bring a large pot of water to a boil and cook the rice noodles according to the package directions.
- To assemble the wraps, place the tortillas in the microwave for 30 seconds to soften. Put one-sixth of the noodles down the center of one tortilla, followed by some of the chicken. Top with the cabbage, carrots, cucumbers, red bell peppers, green onions and cilantro. Fold the sides of the tortilla in, then roll the tortilla, enclosing the filling on the center. Serve.
Don’t miss a thing! Follow me on Pinterest to see what I’m pinning!
This is a sponsored conversation written by me on behalf of Soy Vay. The opinions and text are all mine.
Reader Interactions
Sounds so good. Thank you.
Wow! Nice food! I like…
Coming from another busy mama, these are total perfection. Flavor, ease AND you can eat them with just one hand! Absolutely trying these soon!
Rahul @samosastreet.com says
SO much packed into this wonderful wrap! I’d be happy to eat one for lunch, then again for dinner.
Made this last night. So yummy!
So glad you loved them!
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Teriyaki Chicken With Bok Choy
Ingredients
- 1 clove garlic, chopped
- 1/4 cup plus 1/3 cup teriyaki sauce
- 8 bone-in chicken thighs (2 1/2 pounds)
- 1 cup long-grain white rice
- 2 bunches baby bok choy, quartered
Nutritional Information
- Calories 594
- Fat 24g
- Sat fat 7g
- Cholesterol 140mg
- Sodium 1,210mg
- Protein 45g
- Carbohydrate 47g
- Sugar 5g
- Fiber 2g
- Iron 4mg
- Calcium 40mg
How to Make It
In a large bowl, combine the garlic and ¼ cup of the teriyaki sauce. Add the chicken, turn to coat, cover, and let marinate for 30 minutes.
Cook the rice according to the package directions.
Meanwhile, heat oven to 450° F. Place the chicken on a foil-lined rimmed baking sheet and roast, basting with the remaining ⅓ cup of teriyaki sauce, until cooked through, 25 to 30 minutes. Ten minutes before the chicken is done, add the bok choy. Serve the chicken and bok choy over the rice.
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From the archives:
Spinach Feta Egg Wrap Recipe
How to Make Teriyaki Chicken
Teriyaki chicken used to be the only thing I ate at Japanese restaurants. My dad tried to get me to eat sashimi, but as a 7-year-old, raw fish kind of grossed me out. I got over that pretty quickly though and raw fish is now one of my favourite foods. I still, however, hold a soft spot in my heart for chicken teriyaki. Crispy chicken skin, glossy sweet sauce and fluffy white rice – there’s a comfort food meal right there.
The funny thing about teriyaki is: e ven though you see bottles of teriyaki sauce at grocery stores in the rest of the world, teriyaki sauce is not actually sold pre-made in Japan. “Teriyaki” refers to a cooking method – the word comes from teri , meaning shiny, and yaki , meaning grilled. In essence, because I didn’t grill this chicken, it’s not technically teriyaki. It is, however, super delicious and quite easy. The next time you’ve got a teriyaki chicken craving, give it a try at home – kind of sort of how people in Japan do!
makes about 3/4 cups
Combine the soy, mirin, sake, and sugar in a small pot and bring to a boil. In a small bowl, whisk the cornstarch and water (if using) into a slurry and then whisk into sauce. Reduce until desired thickness. Taste and adjust for seasoning if needed.
Teriyaki Chicken Recipe
Cook the thighs in a dry pan (the chicken will render out enough fat that you don’t need to add any extra) skin side down, over medium-heat until the skin is brown and crispy, about 15-20 minutes. Flip and cook the other side for 5 minutes and check to make sure the chicken is cooked through. Rest on a cutting board for five minutes, then slice into strips and serve with teriyaki sauce with rice, cucumbers, green onions and toasted sesame seeds.
You can cook the chicken and the sauce in one pan. Cook the thighs, in a dry pan, over medium heat until the skin is brown and crispy, about 15-20 minutes. Drain off any excess fat and then flip the chicken. Add 1 tablespoon each of soy, mirin, sake and sugar to the pan and turn the heat to medium high. The sauce should bubble, boil and thicken. Flip the chicken to coat in sauce. When the sauce has thickened to your liking, remove from the heat and serve.
1. The first method, where you cook the sauce and chicken separately, will result in a crispier chicken.
2. You don’t need to add cornstarch to your teriyaki sauce – it does however, speed up the reduction time and gives you that sort of thick, glossy sauce that most North Americans associate with teriyaki.
3. Teriyaki isn’t a sauce at all. It’s a cooking method: grilled meat that’s been glazed with soy, sake, mirin and sugar.
4. You can substitute white wine for the sake, but sake is readily available at most grocery/liquor stores. Same with mirin – it’s found in the Asian aisle.
PS – If you like this recipe, you can order my cookbook, Easy Gourmet!
38 Comments
Oh wow, all your food is always so picture perfect – can’t wait to try this!! :)
Holy smokes, this is the prettiest teriyaki chicken ever! I used to think teriyaki was gross because in restaurants it’s always so sweet and cloying. Homemade is the bomb dot com! I’m going to make this and drizzle it over your crispy-fried tofu! But wait. I really want that sriracha glaze, too….. :)
Everything is always so perfect when you make it! I haven’t had chicken teriyaki in years but this makes me want to make it!
Absolutely awesome. I seriously could live on this chicken. Loving your pics!
What brand of soy sauce do you use? I think my teriyaki chicken never turns out because I am using the wrong brand, as some seem saltier than
others. I love your blog!
For teriyaki sauce I like using Kikkoman usukuchi :)
I loooove teriyaki sauce. I used to be the same exact way as a kid. Teriyaki chicken and rice was all I wanted! Luckily I grew out of that and would never think to order it at Japanese restaurants over sushi so it means it’s extra important that I make it at home. :)
another awesome looking chicken recipe i am SO trying, bud! totally one of my comfort foods too. my DANGER food, however, is chicken karaage… or any fried chicken… hehe!
haha – love that your dad tried to get you to eat sashimi at 7. I heart sashimi now too! my parents would take us for japanese food when we were kids also – chicken T, tempura, kappa maki, and i loved looking at the menus and seeing gross looking unagi (still not a fave of mine) … so fun. teddy loves tamago and avocado roll! ^__^
Man the black sesame seeds really up that teriyaki chicken game – still lovin’ your food styling ways!
And thanks for the reminder at the end – just preordered your book!! :)
Thanks so much for this. It’s stupid, I know, but I had no idea that you could make your own teriyaki sauce.
That crispy skin is REALLY calling my name!
I Think this is the most beautiful foodblogi ever seen – wow
I am also going to do baby back pork ribs with steamed cabbage.
love teriyaki chicken! This looks so delicious!
Wow that looks so good. Definitely going to have to try that
I’ve been craving good teriyaki chicken – thanks for the recipe. I love your blog by the way. Your photography is incredible.
Can you use chicken breasts for these and would you cook it the same way? Just discovered your blog– love it!
Depends on if you’re using skin on or off breasts. I’d recommend skin on – but they don’t need as long to cook as thighs and they have a tendency to dry out if you’re not keeping your eye on them. What you could do with breast is poach them, shred them and then put the sauce on top. Hope that helps!
I JUST LOVE YOUR BLOG! I FOLLOW IT SINCE A YEAR NOW. TERIYAKI SAUCE ARE SOLD HERE IN INDIA TOO BUT THE ONES I ATE IN AUTHENTIC ASIAN RESTAURANTS ARE TOTALLY DIFFERENT THEN THE ONE COOKED USING THE BOTTLED SAUCE AVAILABLE IN THE MARKET.
I’D TRIED TO COOK MANY RECEPIES FROM YOUR BLOG BUT UNFORTUNATELY NOT ALL SAUCES OR VEGES THAT YOU USE ARE MOSTLY AVAILABLE HERE. I’D REALLY LOVE TO SEE IF U PUT UP SOME MORE SIMPLIFIED GOURMETS USING VEGES THAT ARE GLOBALLY EASILY AVAILABLE.
LOVE FROM INDIA.
Good teriyaki chicken recipe!
chicken looks so yumm
i’ve made this recipe and my family LOVES it! When do you add the sugar to the sauce?
Whoops! You add it at the beginning. I’ve updated the recipe! Thanks!
Hi! What a lovely blog you have. Wonderful pictures and tastier food! I was wondering though – what rice did you use for this recipe? Japanese rice or regular grained ones?
i used koshihikari, a japanese short grain rice.
I love the images here in this page for the teriyaki, really good, the sauce being poured and the top header image I particularly like. You have done an amazing job there and very appetizing!
Hey Steph! Just used this sauce last night to coat both chicken thighs and salmon and it worked absolutely perfectly with awesome flavour, thank you! A recipe I will be making again for sure :)
This One-Pot Teriyaki Chicken And Rice Is What You Need To Be Making Right Now
By Jody Duits (BuzzFeed Motion Pictures Staff) Nick Guillory (BuzzFeed Staff) Tasty (BuzzFeed Staff)
One-Pot Teriyaki Chicken And Rice
Here's a video that shows you how it's made:
View this video on YouTube
INGREDIENTS
1 tablespoon olive oil
2 chicken breasts, sliced
Salt and pepper to taste
2 cloves garlic, minced
1 tablespoon ginger, minced
2 cups + 1/4 cup water
1 cup white rice, rinsed
1/2 cup soy sauce
1 tablespoon rice vinegar
2-3 tablespoon sriracha
1 tablespoon cornstarch
1/2 red bell pepper
Scallions for garnish (optional)
PREPARATION
1. Heat olive oil in a large nonstick pot on medium heat.
2. Add chicken, season with salt and pepper, and sauté for 8 minutes
3. Add garlic and ginger, sauté for 2 minutes until fragrant.
4. Add 2 cups of water and the rice and stir.
5. Cover the pot and bring water to a boil.
6. Uncover, stir, then reduce heat to low. Cover and simmer for 15-20 minutes, stirring occasionally to prevent sticking.
7. Add broccoli, carrots, and peppers. Stir to combine.
8. Add soy sauce, rice vinegar, honey, and Sriracha. Stir to combine.
9. Combine 1/4 cup of water with the cornstarch to create a cornstarch slurry. Add the cornstarch slurry to the pot and stir, cooking until the sauce thickens (3-4 minutes).
10. Garnish with scallions (optional) and serve immediately. Enjoy!
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Göttin der Finsternis
*The dark realm of avalon*
Samstag, 19. Mai 2012
Hühnchen-Teriyaki-Onigiri
So, heute gibt es mal wieder ein Rezept, das auf einem Gericht von Runny. Ich mag seine Onigiri sehr gerne, genau wie Teriyaki. Nun bin ich also auf die Idee gekommen, beides zu kombinieren. Übrigens, es muss kein japanisch/asiatischer Reis sein, ich verwende einen normalen Rundkornreis um 1,19 Euro/Kilo vom Billa/Merkur (Facile), der funktioniert super, besser als die teuren! ;-)
Zutaten für 6 Onigiri:
Zuerst den Reis sehr, sehr gut waschen, ich mach das mit einem Sieb und einer flachen Schüssel. Ich geb den Reis in das Sieb, spüle ihn erstmal ab, dann hänge ich das Sieb mit dem Reis in die Schüssel, lass Wasser rein laufen und rühre den Reis (im Sieb) mit der Hand um, dann hebe ich das Sieb raus, leer das Wasser weg und fange wieder von vorne an, bis das Wasser klar ist (kann auch bis zu 10 Durchgänge dauern, wenn er aber nicht gut gewaschen ist, geht der beim Kochen über, dann den Herd putzen ist unschön). Dann den Reis mit dem Wasser in einen Topf geben (optimal einer mit Antihaftbeschichtung), Deckel drauf und auf mittlerer Hitze zum Kochen bringen. Dann 15 Minuten köcheln lassen und dabei aufpassen, dass er nicht übergeht. Bei Bedarf auf niedrige Hitze schalten. Danach Deckel runter und mit einem Geschirrtuch drüber auskühlen lassen.
Das Hühnchen ohne Würzen anbraten, auskühlen lassen und dann in sehr kleine Stückchen (ca. 1 cm) schneiden. Den grüner Teil der Frühlingszwiebel zuerst der Länge nach einschneiden und dann in Ringe schneiden. Hühnchen und Frühlingszwiebel mit Soyasauce, Wasabi und Honig mischen, dann den Reis dazu mischen. Aus der Maße Onigiri formen - am Besten mit einer Onigiri-Form, ansonsten die Reismischung auf ein kleines Stück Frischaltefolie geben und dann formen. Onigiri können in Frischhaltefolie im Kühlschrank aufbewahrt werden, Noristreifen erst direkt vor dem Servieren darum wickeln.
Eingestellt von Chinda-chan um 18:00
7 Kommentare:
Also zu dir komme ich gerne mal zum Essen :D Habe gerade erst bemerkt, dass du auch aus Österreich bist ^^
Danke, du bist schon die 2., die das sagt. :-D
Ja sogar auch aus Wien. ;-)
erstmal möchte ich sagen dass das Rezept wirklich klasse ist echt lecker vielen dank :)
Dann hätte ich aber noch eine frage: Ich habe Onigiris bisher immer nur in Filmen und Animes gesehen ;) und dort waren sie immer so stabil dass man sie einfach mit der Hand essen konnte
Da ich dein Rezept genau befolgt habe und sie bei mir eher matschig waren wollte ich gerne wissen ob das bei diesem Rezept anders ist oder ob ich etwas falsch gemacht habe. Wenn ja wäre es nett wenn du mit noch ein paar tips geben könntest wie's besser geht :) Ich hoffe du kannst einem Anfänger helfen :D Vielen dank schonmal und nochmal ein dickes Lob fürs Rezept schmeckt wirklich gut :)
Und wenn das gar nicht hilft, evtl. den Reis mit weniger Wasser kochen und/oder länger ausdampfen (evtl. auch ohne Geschirrtuch) lassen. Oder statt einem Teil des Wassers schon Soyasauce geben und dann nur mehr den Honig als Dressing nehmen.
Ok danke für die schnelle Hilfe :)
Ich werde das einfach weiter probieren :D Ich kann ja morgen nocheinmal Bescheid sagen wie das mithilfe der Tipps aussieht ;)
war ja auch mein erster Versuch bei sowas ;)
Naja nochmal vielen Dank :D
Ein richtig leckeres Rezept für Onigiri und mal nicht so stereotypisch! Kommt in meine Sammlung :D .
Risotto mit Teriyaki-Hähnchen
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Chicken Teriyaki
Je länger ich blogge, desto mehr entdecke ich neben meiner ausgeprägten Vorliebe für die italienische Küche, meine Affinität zur asiatischen und hier besonders zur chinesischen und japanischen Landesküche.
Mit chinesischem Essen (oder dem, was man hierzulande unter chinesischem Essen versteht) bin ich, wie sicher viele von Euch auch, aufgewachsen. Eines der ersten Restaurants, dass ich überhaupt in meiner Kindheit besucht habe, war ein Chinese und auch später sind wir immer sehr gerne chinesisch essen gegangen.
Japanisch ist natürlich erst sehr viel später dazugekommen, denn in dem kleinen Bremer Vorort, in dem ich aufgewachsen bin, war an japanisches Essen nicht zu denken - es gab einen Chinesen, sowie einige jugoslawische und griechische Restaurants und natürlich die obligatorischen Pizzerien und Döner-Buden.
Das erste mal japanisch hab ich erst viele Jahre später gegessen - Sushi!
Es war quasi Liebe auf den ersten Biss, seitdem könnte ich jede Woche Sushi essen (mach ich natürlich nicht, es soll ja etwas besonderes bleiben ;o) )
Seit ich mich nun viel in amerikanischen und asiatischen Blogs herumtreibe, entdecke ich immer mehr tolle chinesische und japanische Rezepte, so dass ich am liebsten jede Woche asiatisch kochen würde. In Zukunft werden im Kuriositätenladen also sicher vermehrt Rezepte aus diesen Ländern gebloggt werden, schließlich will ich Euch ja an meiner neuen Leidenschaft teilhaben lassen :o)
Die Teriyaki-Sauce für dieses Rezept kann man selbstverständlich fertig kaufen, die selbstgemachte Variante schmeckt aber ungleich besser.
Weil ich dieses Gericht zu einem meiner neuen absoluten Favoriten erklärt habe, hab ich mir nun schon mehrfach eine große Menge dieser Sauce gekocht und heiß in eine saubere Flasche gefüllt, sie hält sich so monatelang - übrigens auch ein schönes Mitbringsel.
2 EL dunkle Sojasauce
2 EL brauner Zucker
100 ml milder Honig
100 ml dunkle Sojasauce
Die Zutaten für die Marinade zusammen mit den Hühnerschenkeln/Hähnchenbrust in einen Gefrierbeutel geben, gut verschließen und im Kühlschrank mindestens 1 Stunde marinieren lassen - besser über Nacht.
Für die Teriyaki-Sauce alle Zutaten in einem Topf auf mittlerer Stufe erhitzen und köcheln lassen bis die Sauce leicht eindickt - Vorsicht, dass die Sauce nicht überkocht!
Die Hühnerbrust mit der Hautseite nach oben auf ein mit Backpapier ausgelegtes Backblech legen und mit der Teriyaki-Sauce bestreichen. Im auf 200°C vorgeheizten Backofen ca. 15-20 Minuten grillen, bis die Haut schön gebräunt ist.
Besonders gut schmeckt das Chicken Teriyaki zu Sobanudeln.
Für das WanTan-Nest habe ich einfach handelsübliche WanTan-Teigplatten (gibt es in jedem Asia-Shop in der TK-Truhe) verwendet, die ich ein wenig mit dunklem Sesamöl bepinselt und dann nestförmig in eine Muffinform gelegt habe. Bei 200°C wurden sie einige Minuten gebacken, bis sie schön knusprig wurden und dann hab ich sie in der Form auskühlen lassen, da sie sonst noch zu fragil sind.
Sobald sie kalt sind, kann man sie dann wunderbar füllen - natürlich nicht nur mit Nudeln ;o)
Darf's noch etwas mehr sein?
Kommentare
Supi, hab alles im Haus um eine Teriyakisosse zuzubereiten.
Selbstbemachte Sobanudeln. Wow, ich bin gespannt. Die werde ich sicherlich machen, vielleicht dann auch in der Matcha-Variante. Die Cha-Soba finde ich nämlich seit einiger Zeit hier nicht mehr und ich finde sie besonders gut.
Hier gibt es immer tolle Ideen zum Nachkochen, danke!
Tolle Bilder! Ich hoffe, ich kann meinen asiatischkulinarisch veranlagten Mitesser die Sobaproduktion schmackhaft machen. Mir ist sowas meist zu fummelig.
Super! Ich suche schon seit Ewigkeiten nach einem erprobten und für lecker befundenes Rezept für Teriyaki-Sauce. Kommt auf jeden Fall auf meine TooCook-Liste!
Reihenfolge stimmt bei mir auch so, obwohl ich hier nie asiatisch koche, da wir in Paris alles haben.
Als Kind sind wir in K. immer zum Chang gegangen, eines der ältesten Chinarestaurants in D., Ober sind immer noch die gleichen.
Photo ist echt genial!
Sehr schön. Selbstgemachte Sobanudeln - super - da freue ich mich ganz besonders drauf!
Die Bilder sind wie immer ein Traum. wir sind frühe rauch gerne zum Chinesen gegangen aber auch der Grieche oder Jugoslawe und Italiener waren populär - viel mehr Auswahl gabe damals auch nicht. heut dagegen kann ich niechtmal sagen wann ich zuletzt beim jugoslawen war - gibt es bei uns keine mehr und grieche ist auhc eine Weile. Toller Beitrag
Hab als Kind nie nen Chinesen besucht, wir hatten ja nix in der DDR ;-) Bei mir war es mit Sushi auch beileibe keine Liebe auf den ersten Biss, Gott fand ich die Algen eklig . Aber mittlerweile finde ich auch immer mehr gefallen an den asiatischen Küchen, wobei mir bei den Japanern immer noch zuviel Fisch dabei ist .
Aber jetzt zum Teriyaki Chicken: Ich will auch. Die Sauce wird definitiv nachgekocht und auch eingemacht :)
Wie sich die ausländische Gastronomie in Deutschland so entwickelt hat, wo und wann welche Landesküchen dazu gekommen sind, wäre auch mal ein spannendes Thema für meinen Blog. Ich habe gelesen, dass es in Berlin schon in den 1920er Jahren chinesische Restaurants gab, aber da sind keine Deutschen hingegangen, nur Chinesen. Ich glaube, ich war Anfang der 80er Jahre das erste Mal chinesisch essen, weil das für meine Eltern überhaupt nicht in Frage kam. In den 70ern ging man in der Provinz zum Italiener oder vielleicht zum Griechen, wenn es nicht Schnitzel oder Hähnchen sein sollte.
Nachdem ich mich mit italienischen Nudeln schon in allen Richtungen ausgetobt habe, sind nun mal die asiatischen dran. Als Erstes Soba und danach dann Udon.
Ich hab auch schonmal versucht, die Nudeln wie in China üblich zu ziehen, aber das ist gnadenlos daneben gegangen ;o)
Aber ich gebe nicht auf, irgendwann klappt das bei mir auch :o)
Bei diesem Rezept müssen es aber wirklich nicht unbedingt selbstgemachte Nudeln sein - aber natürlich macht das Nudeln besonders viel Spaß :o)
Das Sauce ist wirklich bannig lecker, ich könnte die quasi so aus der Flasche löffeln ;o)
Japaner haben wir hier in Hamburg ja auch wie Sand am Meer, aber ich mach doch so gern immer alles selbst ;o)
Jetzt, wo Du es sagst . Beim Griechen war ich auch schon eine Ewigkeit nicht mehr, mir ist das Essen dort aber auch zu fleischlastig - wenn es nach mir ginge, würd ich nur den griechischen Reis mit nem kleinen Stückchen Fleisch essen ;o)
Du hörst Dich wie ne alte Omma an "Wir hatten ja damals nix" :o)
Und als Fischkopp solltest Du wirklich mal n büschen mehr Fisch essen! ;o)
Die Sauce kannste übrigens nächste Woche mitnehmen, ich koch die Tage eh ne größere Menge ein - ok, ich geb's zu, ich bin ein klein wenig Teriyaki-süchtig ;o)
Wirklich? Krieg ich ein Fläschen, Steph? Cool! Wir müssen auch nochmal bequatschen, ob wir ne Dobostorte austesten oder nicht . Wann biste demnächst mal wieder online?
Und das mitm Fisch hat sich schon gebessert bei mir, früher überhaupt nicht gegessen . Mittlerweile schon, aber auch der ökologische Aspekt hält mich oft ab, als Biologin kriegt man die großen komplexen Zusammenhänge quasi aufs Brot geschmiert .
Und wir hatten wirklich nix in der DDR, meine Mutter konnte nie Wochenendessen planen, weil sie nie wußte, was überhaupt im Supermarkt (hieß damals Kaufhalle) vorrätig war .
Die japanischen Hühnergerichte stehen bei mirviel höher im Kurs als Sushi, Maki und Sashimi. Deinse mit der selbst gebastelten Sauce sieht besonders appetilich aus. Sobanudeln hab ich noch nie gegessen.
ohja, die Exoten der 90iger: Zum Chinesen oder zum Griechen? ;-).
Einen schönen Blog hast Du! :-)
Ganz wunderbar. Zutaten beschaffen (Sake ist aus), dann ist das Rezept fällig :-)
Ich wusste nicht, dass man Teriyaki-Sauce so leihct selbst herstellen kann. Danke für den Tipp. Das gericht sieht natürlich sehr lecker aus.
Kommentare, die Werbelinks enthalten (Links, die auf kommerzielle Seiten verlinken und keinen Bezug zum Beitragsthema haben, sondern lediglich der Werbung dienen), werden selbstverständlich nicht veröffentlicht und ich behalte mir ausdrücklich rechtliche Schritte vor. Mein Blog dient nicht als kostenlose Werbeplattform!
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