PREP TIME: 2 HRS 15 MINS | COOK TIME: 5 MINS | TOTAL TIME: 2 HRS 20 MINS | SERVES: 6
This simple copycat recipe of my favourite mall chicken teriyaki is my happy pill. It’s super easy to make using just nine ingredients. My family loves chicken, and this is recipe is one of my go-to if we want something easy and delicious. I prep this morning and leave the chicken to marinate for hours (at least 2 hours is okay). When I get back from work, I throw the chicken into the pan, stir fry, then add the sauce. Slowly simmer it until it coats the chicken. When done, I serve this chicken teriyaki over rice for a filling meal that my entire family asks for again and again!
INGREDIENTS
2 tbsp oil
2 lbs boneless skinless chicken thighs (900 grams, cut into small chunks)
2 tbsp brown sugar
3 1/2 tbsp mirin
1 1/2 tsp dark soy sauce
3 1/2 tbsp soy sauce
1 tsp ginger (grated)
1 tbsp cornstarch
1 1/2 tsp sesame oil
HOW TO MAKE MALL CHICKEN TERIYAKI
Step 1: To a bowl, place the chicken. Add the mirin, soy sauce, dark soy sauce, brown sugar, ginger, sesame oil, and cornstarch. Mix well until everything is incorporated. Leave the chicken to marinate for at least 2 hours.
Step 2: In a wok or large skillet, heat the oil over medium-high heat. Once the oil is shimmering, add the chicken to the skillet in a single layer, setting the marinade aside for later. Sear the chicken on one side for about a minute before starting to stir fry for a minute more.
Step 3: To the skillet, pour in the reserved marinade. Adjust the heat to medium and allow the sauce to simmer until it thickened and the chicken is coated.
Step 4: When done, remove from the heat and serve the chicken teriyaki immediately over rice. Enjoy!
NUTRITION FACTS:
Calories: 272kcal (14%) | Carbohydrates: 10g (3%) | Protein: 30g (60%) | Fat: 12g (18%) | Saturated Fat: 2g (10%) | Cholesterol: 144mg (48%) | Sodium: 882mg (37%) | Potassium: 393mg (11%) | Fiber: 1g (4%) | Sugar: 6g (7%) | Vitamin A: 35IU (1%) | Calcium: 19mg (2%) | Iron: 1.5mg (8%)
Ingredients
- 2 tbsp oil
- 2 lbs boneless skinless chicken thighs (900 grams, cut into small chunks)
- 2 tbsp brown sugar
- 3 1/2 tbsp mirin
- 1 1/2 tsp dark soy sauce
- 3 1/2 tbsp soy sauce
- 1 tsp ginger (grated)
- 1 tbsp cornstarch
- 1 1/2 tsp sesame oil
Instructions
Step 1: To a bowl, place the chicken. Add the mirin, soy sauce, dark soy sauce, brown sugar, ginger, sesame oil, and cornstarch. Mix well until everything is incorporated. Leave the chicken to marinate for at least 2 hours.
Step 2: In a wok or large skillet, heat the oil over medium-high heat. Once the oil is shimmering, add the chicken to the skillet in a single layer, setting the marinade aside for later. Sear the chicken on one side for about a minute before starting to stir fry for a minute more.
Step 3: To the skillet, pour in the reserved marinade. Adjust the heat to medium and allow the sauce to simmer until it thickened and the chicken is coated.
Step 4: When done, remove from the heat and serve the chicken teriyaki immediately over rice. Enjoy!
