Last week I posted a note about Monthly (Batch) Cooking and the wide variety of meals you can prepare ahead and freeze. This Chicken Teriyaki is one of the meals we made last week from a recipe inspired by Raymond at Ang Sarap. There was a time when we used a bottled sauce, but with this recipe, that is a thing of the past.
Do you like it sweeter? Saltier? Do you enjoy a lingering anise flavor?
That is the beauty of making any kind of sauce at home; it can be adjusted to suit your own preferences. For us, we love the flavors of garlic and ginger, so we added more of both. When the anise flavor is just right, we remove it. It all comes together quickly, so the adjustments do not take long. Although this recipe calls for the chicken to be pan seared, once the weather warms, it can just as easily be grilled before covering with the sauce. Fortunately, there is enough of the slightly sweet, savory sauce to ladle over rice and vegetables, or store it in the fridge for later use.
In order to make it ahead and freeze, leave the cornstarch out until you reheat it (cornstarch can lose its thickening properties once frozen), and freeze the cooked chicken and sauce together. Simply defrost, add the cornstarch, and reheat in a saucepan until the sauce thickens and the chicken is warmed through. Serve it with a quick stir-fry of fresh vegetables and dinner is on the table in about 20 minutes.
Is there a favorite sauce you’ve been wanting to make at home?
Chicken Teriyaki & Stir-Fry Vegetables
- 1 cup chicken stock
- 3 tbsp soy sauce
- 2 tbsp sweet vinegar or mirin
- 1 piece star anise -- whole
- 1 tbsp sesame oil
- 3 tablespoons honey
- 2 teaspoons ginger -- minced
- 2 cloves garlic -- minced
- 1/2 small onion -- cut into large pieces , but not chopped
- 1/2 tsp freshly ground black pepper
- 1 tbsp cornstarch -- dissolved in water
- 6 whole boneless , skinless chicken thighs -- excess fat removed
- 2 tablespoons sesame oil or coconut oil
- salt & pepper
For the Vegetables:
- STIR-FRY VEGETABLES: (Optional – as shown in photo)
- 2 tablespoons coconut oil
- 1/2 cup sweet onion — sliced
- 1 cup celery — coarsely chopped
- 1 red bell pepper — coarsely chopped
- 1 cup sugar snap peas or snow peas
- 1 cup napa cabbage or bok choy — sliced thin
- 2 teaspoons fresh ginger — grated or minced
- salt & pepper
- **Substitute any favorite vegetable in this stir-fry.
- In a saucepan mix the stock, soy sauce, mirin, anise, sesame oil, honey, ginger, garlic, onion, and pepper together and bring to a boil. Simmer to meld flavors about 5-10 minutes.
- Taste sauce and adjust ginger, garlic, honey, or soy sauce according to preference (some like a sweeter or saltier sauce).
- Disolve cornstarch in a small amount of water, then add cornstarch mixture to the sauce. Simmer until the consistency is thick. Remove star anise and onion from the sauce, then set aside.
- Salt and pepper the chicken thighs on both sides. In a skillet, add the sesame or coconut oil and cook chicken thighs over medium heat until lightly browned on each side, about 3-4 minutes each side.
- Once cooked, slice each chicken thigh into thirds. Serve chicken over vegetables or rice and pour sauce over the top.
For the Vegetables:
- Heat oil in a large skillet or wok, add ginger and cook until fragrant. Add prepared vegetables, and cook until crisp-tender. Salt and pepper to taste and reserve in warm oven until ready to serve.
Shared on the following Blog Hops:
Real Food Forager Fat Tuesday
The 21st Century Housewife Hearth & Soul Hop
Real Food Whole Health Fresh Bites Friday
EKat’s Kitchen Friday Potluck
Mom Trends Friday Food