Have a bottle of store bought Teriyaki Sauce sitting in your cupboard?
Then you can make my super easy sticky Teriyaki Glazed Chicken with Toasted Sesame Seeds, Scallions & Chili.
So easy with less than 6 ingredients- My 9 year son Jude made this with me tonight (it was so easy he did most of the cooking & I supervised 😉). Budget friendly too- this organic chicken dinner with rice cost about $1.20 per kid.
You can use chicken thighs, drumsticks or wings or a combo of the 3 – chicken breasts work well too because this dish is braised the meat won’t dry out.
The first time I made this dish I was amazed by how much flavour the store bought sauce created even though I added water, after it braised & reduced. If you think about it, Teriyaki Sauce is a bomb of complex flavours – it takes a lot to put that specific flavour combination together. So store bought or not, this dish is a winner (you can try it with pork or even vegetables).
For about 6 pieces of chicken (I used 2 thighs, 4 drumsticks), I put a pan on the stove at high heat.
Before I start with the chicken I toast my Sesame Seeds. Just regular store bought Sesame Seeds. But toasting them takes the flavour to another level, releases the natural oils, adds some more crunchy texture. Add the seeds to a dry pan, no oil, medium heat. Keep moving them around – they toast fast. Jude did this – he loved watching the Seeds turn from beige to a golden toasty colour. The room is also filled with a toasty sesame scent too!
Take them off the heat when they just start to colour. Put them in a bowl right away or they will keep toasting in the pan. You don’t want them burnt.
Add a dash of olive oil, place your chicken skin side down, leave it alone, you want it to brown quite well. Colour means flavour & searing the chicken will lock in the flavours.
Flip them when they are brown. Add a dash of garlic powder, salt, pepper, Chili flakes (as much heat as your family likes).
To that add about 1/2 cup Teriyaki Sauce, let that sizzle a bit. Then add about 1/4 cup water.
Keep it at about a med high heat. Set a timer for 35 minutes. Turn the chicken once in a while to baste it.
Depending on how big your chicken pieces are you may need to increase the amount of sauce & water – just remember you want the chicken covered & you want the sauce to be bubbling away so it reduces slowly.
After about 15 minutes, add 1 tbsp of brown sugar.
When the sauce starts to get sticky & thick, hit it with a dash of white wine vinegar to help deglaze the pan. Add some chopped green onions to the top & the toasted sesame seeds.
Serve over rice or noodles, pour that extra glaze on top.
For the best snack the next day, tear up some chicken, add the glaze, some thinly sliced cucumbers & red peppers & some more sesame seeds in a wrap. Delicious. The Teriyaki gift that keeps giving. 😉
Love, Tamara ❤️👩🏻🍳🇨🇦🐔