Chicken Teriyaki is a dish I have never made, before. Silly me! At one point, way back a zillion or so years ago, David and I went out to eat and he ordered chicken teriyaki. He HATED it! I mean like really truly disliked it. And this is the guy I can cook just about anything for and he’ll eat it. Nothin’ doin’. He was pretty decisive on the issue. Needless to say, I’ve never bothered to try and make him any at home.
We typically have 10-12 people at our home for Sunday dinner. I love the noise, the chaos, the three conversations going at once and all the laughing around the table. I love hearing, “Grandma, sit by me.” “Uncle Michael, come down here.” “Here’s your chair, Grandpa.” (Picture chubby fingers patting the seat beside them. 🙂 ) When feeding a crowd, that will be starving before church service has even dismissed, I usually have something in the crock pot or set the delayed start on my oven and have a wonderful big casserole piping hot and bubbly, when we walk in the door, after church. Last week, I still needed to feed the whole tribe, but I was in the mood for something different. I wonder what would happen if I made Chicken Teriyaki? 🙂
One thing I WILL say about getting older, that seems to be working in my favor, is that David doesn’t always remember that he was emotionally scarred by a particular dish. 🙂 Maybe it’s just a maturing palate? Anyway, I went out on a limb, Sunday and made my version of a Chicken Teriyaki dish. I knew I would only get one shot at changing his mind. But, before you get your mouths all set, and hankering for teriyaki, let me say, again, I have never made this before and it is, likely, NOTHING like a traditional teriyaki. It IS however one of my husband’s favorite new dishes. lol Go figure.
After reading through several different teriyaki recipes, I started pulling ingredients from the pantry and fridge. This is what I started with. It was not the final roster of ingredients, however. As you know, when you embark on a grand experiment like this, in the kitchen, it requires starting with what you think you will use, tasting and adding a little somethin’ somethin’ that the dish still needs, simmering a bit and then tasting, again, – adding, adjusting and finally — nirvana! Yup, I have to say, it’s pretty darn good! And the beautiful thing is…I remembered to write everything down. Now, you can make it, too! It’s actually incredibly easy!
What is written, below, is the true recipe for the finished product, with no trial and error and tasting and adjusting necessary on your part. It also includes all the ingredients I added AFTER the above picture was taken. 🙂 Enjoy!
- 6 - 8 chicken breasts, roasted and torn into large chunks
- 3 cups dark brown sugar
- 1½ cups liquid aminos (or soy sauce)
- 1½ cups apple cider vinegar
- 1 Tablespoon ground ginger
- 3 cloves garlic, minced fine
- 1 teaspoon black pepper
- 1 cup chicken stock
- ⅓ cup arrowroot powder
- ⅓ cup water
- ½ cup red onion, minced
- 1 large red bell pepper, minced
- 1 Tablespoon sesame oil
- 2 - 3 green onions, thinly sliced
- Whisk together brown sugar, liquid aminos, vinegar, ginger, garlic, pepper and chicken stock in a large stock pot or dutch oven.
- Bring them to a boil over medium heat, stirring occasionally, to make sure sugar is dissolving.
- Whisk together arrowroot powder and water until the arrowroot is completely dissolved. The liquid will look like milk and shouldn't have any lumps floating in it.
- Whisk the arrowroot liquid into the boiling sauce.
- Stir continuously, as sauce thickens.
- Reduce the heat to low and add red onion, bell pepper and sesame oil.
- Stir in the chunks of chicken and turn gently to be sure each piece is coated with the thickened sauce. Leave over low heat to allow everything to heat through and the flavors to meld (20 - 30 minutes).
- Stir occasionally, to make sure it isn't sticking to the bottom of your pot. Stir gently so you don't break up those gorgeous big chunks of chicken too much. Some of your chicken will, naturally, shred as you're stirring, but you want a few of the larger chunks left, too, as it makes your finished dishes so much more beautiful.
- Arrange chicken over brown rice and drizzle extra sauce over the chicken and rice. Garnish with thinly sliced green onion. We paired it with roasted asparagus and added wedges of heirloom tomatoes from the garden. It's fantastic!