teriyaki glazed chicken
(2 ratings)
This tastes yummy. By leaving the chicken in the broth it gets a nice brown outer coating that is full of flavour. I used about 4 lbs. of chicken thighs in my recipe.
(2 ratings)
yield
5 serving(s)
prep time
15 Min
cook time
1 Hr
Ingredients For teriyaki glazed chicken
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3 Tbspcoconut oil
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3 Tbspsugar (or sweetener of your choice)
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1whole chicken, excess fat removed
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6 1/2 cwater (i used veggie stock for added flavour)
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5 Tbspteriyaki or other dark soy sauce.
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1 lgwalnut size piece of galangal root, bruised (i used ginger root)
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3/4 tsp5 spice powder
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1 tspsea salt
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sliced cucumber and sliced green onion
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3 Tbspsesame oil (i used the toasted oil)
How To Make teriyaki glazed chicken
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1Heat oil and sugar together in a wok over medium heat, stirring frequently. Watch this very carefully, when the sugar caramelizes in little brown globs then add the chicken and roll it around in the caramel to coat.
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2Add the water, teriyaki sauce, 5 spice powder and salt. Bring to a boil. Reduce heat to low and simmer gently covered for 45-50 minutes, turning the chicken once or until it's tender but not falling off the bones. Turn off the heat and let the chicken sit in the sauce for 10 more minutes.
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3Carefully lift the chicken out of the liquid and transfer to a cutting board. Slice in small pieces in a rosette pattern. Clean off the bones and pile the meat in the middle of the chicken rosette. Surround the chicken with the cucumber and green onions if you like.
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4Add the sesame oil to the sauce and reduce over high heat until slightly thickened, about 6-8 minutes. Drizzle of the chicken and serve the rest on the side.
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5NOTE: You can braise a duck in the same way, but use 10 cups of water. and simmer the duck for 2 hours.
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6Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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