Tender Chicken Teriyaki
Sweet & Savory Chicken Teriyaki: A Crowd-Pleasing Recipe!
I’m confident when it comes to chicken dishes! During my husband’s study abroad days, I used to cook about 100 chickens a year. ^^ This recipe guarantees a delicious, tender chicken teriyaki that everyone will love, with a slightly chewy exterior and a moist interior, perfectly complemented by crisp vegetables. I’ll guide you step-by-step with my accumulated expertise to ensure even beginners can achieve fantastic results.
Main Ingredients- 3 boneless, skinless chicken breasts (approx. 300-360g)
- 1 bunch garlic scapes
- 1/3 red bell pepper
- 1/3 yellow bell pepper
Cooking Instructions
Step 1
Chicken breasts are often sold in bulk packs, typically containing 5-6 pieces per pack. We’ll be using 3 pieces for this recipe.
Step 2
Take the 3 prepared chicken breasts.
Step 3
Slice the chicken breasts into bite-sized pieces, about 0.7-1cm thick, similar to how you’d cut fish for ‘Dongtae Jeon’ (pollock pancakes). Slicing them not too thinly will help them hold their shape and maintain a pleasant texture.
Step 4
Place the sliced chicken in a bowl. Add 2 Tbsp of cooking sake to tenderize the meat and remove any gaminess. Gently massage the chicken to ensure it’s evenly coated.
Step 5
Add 4 Tbsp of cornstarch to the chicken.
Step 6
Toss the chicken and cornstarch together until each piece is well-coated. Let it marinate at room temperature for about 10 minutes while you prepare the vegetables. This cornstarch coating is key to achieving a tender and moist texture.
Step 7
Prepare the garlic scapes by trimming off any tough ends. Cut them into segments about 5cm long, keeping them bundled if they are tied.
Step 8
Bring a pot of water to a boil. Blanch the garlic scapes for about 1 minute. Be careful not to overcook them, as they can become mushy.
Step 9
Immediately transfer the blanched garlic scapes to a bowl of cold water to stop the cooking process and preserve their vibrant green color.
Step 10
Slice the red bell pepper into strips approximately 5cm long, matching the size of the garlic scape pieces.
Step 11
Slice the yellow bell pepper similarly to the red bell pepper. While I don’t personally favor yellow bell peppers, I’ve included them for color and nutritional balance, especially during the winter months.
Step 12
Now that the chicken is marinated and the vegetables are prepped, it’s time to cook! Heat 2 Tbsp of cooking oil in a deep pan or wok over medium heat. I’m currently using avocado oil for its health benefits.
Step 13
Once the oil is hot, add the cornstarch-coated chicken pieces. Sear them on both sides until golden brown. Remove the chicken from the pan and set aside on a plate. This searing helps lock in the juices, ensuring the chicken remains moist.
Step 14
In the same pan used for the chicken, add the prepared bell peppers and blanched garlic scapes.
Step 15
Stir-fry the vegetables over high heat for about 2 minutes. You want them to remain crisp-tender, not soggy. This short cooking time preserves their fresh texture and flavor.
Step 16
Once the vegetables are lightly stir-fried, return the seared chicken to the pan and give everything a quick toss to combine.
Step 17
Pour the 4 Tbsp of teriyaki sauce over the chicken and vegetables. Stir well and cook over high heat for just 1 more minute to allow the sauce to coat everything evenly. While I sometimes make my own sauce, store-bought teriyaki sauce is a convenient option. After turning off the heat, the residual warmth will release some moisture from the vegetables, creating a light sauce that infuses the chicken with flavor and keeps it moist. Transfer to a serving dish for a beautiful presentation.
Step 18
Voila! Your tender and moist Chicken Teriyaki, featuring succulent chicken and a colorful medley of crisp vegetables, is ready. Enjoy this delightful dish that’s perfect for any occasion!
