Mall Chicken Teriyaki
This Mall Chicken Teriyaki Will Take You Back to... (the Good Old Days!)
Remember Saturday afternoons at the mall? The scent of pretzels and that irresistible sweet, savory chicken teriyaki? This Mall Chicken Teriyaki Will transport you right back.
Think delicious Chicken Teriyaki , but fresher and made with love.
Food Court Faves, Elevated
This recipe isn't just another Chicken Dinner . It’s a trip down memory lane. We are talking about iconic Mall Chicken taste, with a homemade teriyaki sauce.
And, Honestly? Way better than you remember!
This Easy Chicken Teriyaki Recipe is inspired by those food court days. It's a breeze to make at home. It needs about 15 minutes of prep and 25 minutes cooking.
You will have dinner on the table in just 40 minutes . It serves about 4 people .
Why You'll Crave This Teriyaki
Mall chicken teriyaki nostalgia? Totally! But it's also better for you. This recipe allows you control the ingredients. It also uses quality ingredients and doesn't take longer than ordering take away.
Plus, it's perfect for a Quick Weeknight Dinner Chicken . I'm telling you, give it a try.
Ready to make some magic? Let's gather the ingredients.
Ingredients & Equipment for the Best Mall Chicken Teriyaki
Alright, let's talk shop! To nail This Mall Chicken Teriyaki Will require some key ingredients and tools. Don't worry, it's all pretty straightforward. I promise!
Main Ingredients: What You'll Need
Here's what you'll need to make four servings of Chicken Teriyaki . Get ready for a trip down memory lane with Nostalgic Chicken Recipes !
- Chicken: 1.5 lbs (680g) boneless, skinless chicken thighs. Seriously, get the thighs. They're juicier than breast meat. They are perfect for making mall Chicken Teriyaki !
- Vegetable Oil: 1 tablespoon (15ml) . Any neutral oil works.
- Cornstarch: 1 teaspoon (5g) for the chicken, 1 tablespoon (7.5g) for the sauce.
- Ground Ginger: 1/4 teaspoon (1.5g) .
- Garlic Powder: 1/4 teaspoon (1.5g) .
- Salt and Pepper: To taste.
- Low-Sodium Soy Sauce: 1/2 cup (120ml) . Trust me, go low-sodium. You can always add more, but you can't take it away!
- Mirin: 1/4 cup (60ml) . Sweet rice wine, gives that signature sweetness.
- Sake: 1/4 cup (60ml) . Or dry sherry, if you don't have sake. No worries.
- Honey: 2 tablespoons (30ml) .
- Rice Vinegar: 1 tablespoon (15ml) .
- Brown Sugar: 1 tablespoon (15ml) , packed.
- Fresh Ginger: 1 teaspoon (5g) , grated.
- Garlic: 1 clove , minced (about 1 teaspoon).
- Water: 2 tablespoons (30ml) .
- Sesame Seeds and Green Onions: For garnish (optional).
For the chicken, look for thighs that are plump and pink. Avoid anything pale or slimy. For the soy sauce, make sure it is truly low-sodium, otherwise, your sauce may be far too salty.
Seasoning Notes: The Secret Sauce
Want the real food court flavor? Don't skimp on the ginger and garlic. That's the key. Want that Quick Weeknight Dinner Chicken recipe? Follow along!
If you don't have mirin, mix 1 tablespoon of sugar with 1 tablespoon of water. If you are gluten-free, use tamari instead of soy sauce.
Equipment Needed: Keep it Simple
You don't need a fancy kitchen to make this Easy Chicken Teriyaki Recipe .
- Large Skillet or Wok: To cook the chicken.
- Small Saucepan: To make the teriyaki sauce.
- Whisk: For the sauce. A fork works too!
This recipe is all about capturing that Mall Chicken taste. It's so easy! It's perfect for anyone who wants to relive their childhood.
This Mall Chicken Teriyaki Will Take You Back to... (the Good Old Days!)
Remember that feeling? Saturday afternoons, the smell of popcorn and something incredibly enticing coming from the food court? For me, it was always Mall Chicken Teriyaki .
Honestly, I think I spent half my allowance on that stuff. This recipe aims to bring back those memories, but even better than you remember.
This recipe isn't complicated. It's more about getting that perfect balance of sweet, savory, and that irresistible glazed texture. Even if you're not exactly Jamie Oliver, you can totally nail Mall Chicken Teriyaki .
Prep Steps
Essential mise en place: Get everything chopped, measured, and ready to go before you even turn on the stove. Trust me, it saves time and prevents frantic scrambling.
You know? Mise en place is life. First, cube your 1.5 lbs (680g) chicken thighs. Then, measure your sauce ingredients and make your cornstarch slurry.
Time saving organization tips: While the chicken marinates for few minutes in the spices, prep the sauce.
Safety reminders: Remember, raw chicken is not your friend. Wash your hands and any surfaces that come into contact with it.
step-by-step Process
- Prepare the Chicken: In a bowl, toss the chicken pieces with 1 teaspoon (5g) cornstarch, 1/4 teaspoon (1.5g) ground ginger, 1/4 teaspoon (1.5g) garlic powder, salt, and pepper.
- Sear the Chicken: Heat 1 tablespoon (15ml) vegetable oil in a large skillet or wok over medium high heat. Add chicken and cook, stirring occasionally, until browned on all sides and cooked through. Chicken must reach an internal temperature of 165° F/ 74° C . Remove the chicken from the skillet and set aside.
- Make the Teriyaki Sauce: In a small saucepan, combine 1/2 cup (120ml) low-sodium soy sauce, 1/4 cup (60ml) mirin, 1/4 cup (60ml) sake, 2 tablespoons (30ml) honey, 1 tablespoon (15ml) rice vinegar, 1 tablespoon (15ml) brown sugar, 1 teaspoon (5g) grated fresh ginger, and 1 clove garlic, minced. Bring to a simmer over medium heat.
- Thicken the Sauce: Slowly whisk in the cornstarch slurry (1 tablespoon (7.5g) cornstarch mixed with 2 tablespoons (30ml) cold water) until the sauce thickens slightly, about 1- 2 minutes.
- Combine and Glaze: Add the cooked chicken back to the skillet with the teriyaki sauce. Toss to coat well and simmer for a few minutes, allowing the sauce to further thicken and glaze the chicken.
- Serve: Garnish with sesame seeds and sliced green onions (if using). Serve immediately over rice.
Pro Tips
- Don't overcrowd that pan! Cook the chicken in batches. If you cram too much in there, it steams instead of sears.
- A common mistake? Overcooking the chicken. No one wants dry chicken, mate. Cook it just until done and let the sauce finish the job.
- make-ahead magic: The teriyaki sauce can be made a day ahead and stored in the fridge. Then, dinner is basically ready when you are.
- Mall Chicken is Nostalgic Chicken Recipes .
Honestly, Easy Chicken Teriyaki Recipe like this is all about the balance. The sweet, the salty, the savory. It all comes together to create something utterly addictive.
This Mall Chicken Teriyaki Will be the highlight of your next dinner and your new favourite Chicken Dinner . Enjoy!
Recipe Notes for the Perfect Mall Chicken Teriyaki
Okay, so you're ready to dive into making This Mall Chicken Teriyaki Will totally rock your world, right? Awesome! Before you start chopping and stirring, let's run through a few extra bits to help you nail it.
I've learned a few things along the way making my Chicken Dinners , and I'm sharing 'em with you!
Serving it Up: Plating & Sides
Listen, presentation matters! Don't just dump it in a bowl. Think food court vibes but elevated.
- Plating: Mound that yummy Chicken Teriyaki over a bed of fluffy rice. Brown rice works too! Sprinkle some sesame seeds and those snazzy sliced green onions on top.
- Sides: Honestly, steamed broccoli is a classic for a reason. Edamame is great too. For a super fresh kick, try a simple cucumber salad. It cuts through the richness of the sauce perfectly.
Storing like a Pro
Leftovers? If you're lucky enough to have any, here's what to do:
- Fridge: Pop the Teriyaki Chicken in an airtight container. It'll keep in the fridge for up to 3 days .
- Freezer: Freezing Mall Chicken ? You bet! The chicken and sauce freeze pretty well. Thaw it overnight in the fridge, then reheat. Just know the texture might be a tad different after freezing.
- Reheating: Reheat in a skillet over medium heat or zap it in the microwave. Watch out it doesn't get dry! Add a splash of water or chicken broth if needed. Just ensure the internal temperature is 165° F ( 74° C) !
Mix it Up: Variations & Swaps
Want to jazz things up? Me too! Here's how you can tweak this Easy Chicken Teriyaki Recipe to your heart's content:
- Spice it: Craving some heat? Add a pinch of red pepper flakes or a dash of sriracha to the teriyaki sauce.
- Go Veggie: Sub tofu or tempeh for the chicken. Just be sure to press the tofu to remove excess water. That Homemade Teriyaki Sauce tastes awesome on anything!
Nutrition Lowdown
Alright, let's talk numbers (roughly, of course):
- One serving clocks in around 400 calories .
- You're getting about 40g of protein which is great!
- About 15g of fat and 25g of carbs .
- And watch out for the 700mg of sodium – it can sneak up on you.
The main health benefit? This is a tasty way to get your protein and feel that Nostalgic Chicken Recipes glow!
So there you have it! Go forth, conquer your kitchen, and make some seriously delicious Food Court Chicken Recipe that will have everyone begging for more.
Seriously, even if it's not perfect the first time, who cares? Keep tweaking it until it sings to you. You got this! I promise, This Mall Chicken Teriyaki Will be a winner.
Frequently Asked Questions
Is this recipe for "This Mall Chicken Teriyaki Will" as easy as it sounds?
Absolutely! This recipe is designed to be super straightforward, even if you're a newbie in the kitchen. Think of it like putting on your favorite record a few simple steps and you're grooving. The most important part is getting the sauce right, which is just a matter of simmering and whisking.
Can I make "This Mall Chicken Teriyaki Will" recipe healthier?
You bet! To make it healthier, opt for brown rice instead of white rice and load up on some steamed veggies like broccoli or edamame on the side. Using low-sodium soy sauce and reducing the amount of brown sugar will also significantly cut down on the sodium and sugar content, making it a win-win!
What if I don't have all the ingredients for the teriyaki sauce? Are there any substitutions I can use?
No worries, mate! If you're missing mirin, a mix of 1 tablespoon of sugar and 1 tablespoon of water will do in a pinch. For sake, dry sherry or even chicken broth can be used. And if you are out of brown sugar, use coconut sugar or maple syrup as a substitute.
How long does "This Mall Chicken Teriyaki Will" last in the fridge?
Properly stored in an airtight container, your Mall Chicken Teriyaki will last for about 3-4 days in the refrigerator. Just make sure to let it cool down completely before popping it in the fridge.
When reheating, you can use the microwave or a skillet add a splash of water or chicken broth to keep the chicken moist.
Can I make this recipe gluten-free?
Good shout! To make this recipe gluten-free, simply swap out the soy sauce for tamari, which is a gluten-free alternative. Double check all your other ingredients to ensure they're also gluten-free. With that one swap, you can enjoy your Mall Chicken Teriyaki without any worries!
Any tips for getting that perfect, sticky teriyaki glaze?
The key to a sticky glaze is the cornstarch slurry. Make sure you whisk the cornstarch with cold water before adding it to the sauce to prevent clumps. Also, don't rush the simmering process let the sauce thicken gradually.
Finally, ensure the chicken is cooked through, and then toss it in the sauce right at the end, giving it just enough time to get nicely coated.
Mall Chicken Teriyaki
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 400 calories |
|---|---|
| Fat | 15g |
| Fiber | 0g |
