Homemade Teriyaki Chicken by @luchokooc

30 min

2 servings

🍗

280 g

Chicken breast

🌶️

15 ml

Paprika

⚫

0.3 g

Black pepper

🧂

5 g

Salt

🫒

15 ml

Olive oil

🥢

60 ml

Soy sauce

🧄

15 ml

Garlic seasoning sauce

🍬

13 g

Brown sugar

🍶

30 ml

Vinegar

🫚

6 g

Ginger

🌽

8 g

Cornstarch

💧

60 ml

Water

🌱

3 g

Sesame seeds

🍚

320 g

Rice

🥬

120 g

Salad

  1. Cut
    • chicken breast

    Cut the chicken breast into bite-size cubes.

  2. Season
    • chicken breast
    • paprika

    Season the chicken cubes with 1 tablespoon paprika, 1 teaspoon salt, and a pinch of black pepper.

  3. Heat
    • olive oil

    Heat 1 tablespoon olive oil in a frying pan over medium-high heat.

  4. Sauté
    • chicken breast

    Sauté the seasoned chicken for 6 to 8 minutes, turning it until browned on all sides and cooked through.

  5. Mix
    • soy sauce
    • garlic seasoning sauce
    • brown sugar

    Mix 1/4 cup soy sauce, 1 tablespoon garlic seasoning sauce, 1 tablespoon brown sugar, 2 tablespoons vinegar, and 1 tablespoon chopped fresh ginger.

  6. Whisk
    • cornstarch
    • water

    Whisk 1 tablespoon cornstarch with 4 tablespoons water until smooth.

  7. Pour
    • soy sauce
    • garlic seasoning sauce
    • brown sugar

    Pour the soy sauce mixture into the frying pan and bring it to a gentle simmer.

  8. Stir
    • cornstarch
    • water

    Stir the cornstarch slurry into the sauce and cook for 2 to 3 minutes until thickened.

  9. Return
    • chicken breast

    Return the cooked chicken to the thickened sauce and toss to coat.

  10. Cook
    • chicken breast

    Cook the chicken in the sauce for 3 more minutes.

  11. Serve
    • cooked white rice
    • sesame seeds
    • Chicken breast

    Serve the teriyaki chicken over 1 cup cooked white rice per serving and sprinkle with sesame seeds.

  12. Serve
    • green salad
    • Chicken breast

    Serve the green salad alongside the chicken.

Homemade Teriyaki Chicken by @luchokooc

30 min

2 servings

🍗

280 g

Chicken breast

🌶️

15 ml

Paprika

⚫

0.3 g

Black pepper

🧂

5 g

Salt

🫒

15 ml

Olive oil

🥢

60 ml

Soy sauce

🧄

15 ml

Garlic seasoning sauce

🍬

13 g

Brown sugar

🍶

30 ml

Vinegar

🫚

6 g

Ginger

🌽

8 g

Cornstarch

💧

60 ml

Water

🌱

3 g

Sesame seeds

🍚

320 g

Rice

🥬

120 g

Salad

Preparation Steps

  1. Step 1/12

    Cut the chicken breast into bite-size cubes.

    🍗chicken breast
    🔪chef's knife
    🪵cutting board

  2. Step 2/12

    Season the chicken cubes with 1 tablespoon paprika, 1 teaspoon salt, and a pinch of black pepper.

    🍗chicken breast
    🌶️paprika
    🧂salt
    ⚫black pepper
    🥣mixing bowl
    🥄measuring spoons

  3. Step 3/12

    Heat 1 tablespoon olive oil in a frying pan over medium-high heat.

    🫒olive oil
    🍳frying pan
    🥄measuring spoons

  4. Step 4/12

    Sauté the seasoned chicken for 6 to 8 minutes, turning it until browned on all sides and cooked through.

    🍗chicken breast
    🍳frying pan
    🥄spatula

  5. Step 5/12

    Mix 1/4 cup soy sauce, 1 tablespoon garlic seasoning sauce, 1 tablespoon brown sugar, 2 tablespoons vinegar, and 1 tablespoon chopped fresh ginger.

    🥢soy sauce
    🧄garlic seasoning sauce
    🍬brown sugar
    🍶vinegar
    🫚fresh ginger
    🥣mixing bowl
    🥄measuring cup
    🥄measuring spoons
    🥄whisk

  6. Step 6/12

    Whisk 1 tablespoon cornstarch with 4 tablespoons water until smooth.

    🌽cornstarch
    💧water
    🥣mixing bowl
    🥄measuring spoons
    🥄whisk

  7. Step 7/12

    Pour the soy sauce mixture into the frying pan and bring it to a gentle simmer.

    🥢soy sauce
    🧄garlic seasoning sauce
    🍬brown sugar
    🍶vinegar
    🫚fresh ginger
    🍳frying pan
    🥄spatula

  8. Step 8/12

    Stir the cornstarch slurry into the sauce and cook for 2 to 3 minutes until thickened.

    🌽cornstarch
    💧water
    🍳frying pan
    🥄spatula

  9. Step 9/12

    Return the cooked chicken to the thickened sauce and toss to coat.

    🍗chicken breast
    🍳frying pan
    🥄spatula

  10. Step 10/12

    Cook the chicken in the sauce for 3 more minutes.

    🍗chicken breast
    🍳frying pan
    🥄spatula

  11. Step 11/12

    Serve the teriyaki chicken over 1 cup cooked white rice per serving and sprinkle with sesame seeds.

    🍚cooked white rice
    🌱sesame seeds
    🥣serving bowls

  12. Step 12/12

    Serve the green salad alongside the chicken.

    🥗green salad
    🥣serving bowls

Composition

Ingredients

Types

Meat, Spices, Seasonings, Oils, Condiments, Sweeteners, Thickeners, Liquids, Seeds

Ingredients

Chicken breast, Paprika, Black pepper, Salt, Olive oil, Soy sauce, Garlic seasoning sauce, Brown sugar, Vinegar, Ginger, Cornstarch, Water, Sesame seeds, Rice, Salad

Notes

Chicken breast (cut into cubes), Olive oil (for searing), Soy sauce (Aderezos brand made with Maggi), Ginger (chopped), Sesame seeds (to finish), Rice (to serve), Salad (to serve)

Allergens

Soy, Gluten, Corn, Sesame

Dietetics

Dietary regimen

High protein

Calories

470 kcal

Macro nutrients

Protein: 35g, Carbohydrates: 55g, Sugars: 10g, Fiber: 2g, Fat: 10g, Saturated fat: 1.8g

Nutritional Information

Minerals

Sodium: 1780mg, Potassium: 510mg, Iron: 2.1mg, Calcium: 55mg

Vitamins

Vitamin B6: 0.9mg, Vitamin B12: 0.4µg, Vitamin C: 3mg

Preparation

Time Information

Preparation

15 minutes

Cooking

15 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, measuring spoons, measuring cup, whisk, frying pan, spatula, serving bowls

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Weeknight meal, Valentine's Day

Origin

Source

Platform

instagram

Original Creator

@luchokooc

Origin

Cuisine

Japanese, Latin American

Geographic

to inform

Various

Aspect

Texture

Tender, Juicy, Thick, Glossy

Flavors

Savory, Sweet, Salty, Tangy, Gingery, Garlicky

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours at room temperature), fridge : 3 days (Store in an airtight container,Cool promptly before refrigerating,Reheat until steaming hot), freezer : 2 months (Store in a freezer-safe airtight container,Freeze without rice and salad when possible,Thaw overnight in the refrigerator)