When I was a kid my cousins lived within a few blocks from us and nearly every Sunday was spent with them at our house or us at theirs for dinner. And my very favorite thing my cousin made was homemade teriyaki chicken. Delicious, incredible teriyaki chicken. It was so good, and so special to her, that we called it Brenda-yaki chicken in honor of her. Seriously. It even says Brenda-yaki Chicken on my recipe card. And I’m thrilled to share it with you because you’re going to love it, too! You’ll like it. So much that maybe you’ll call it *pause for dramatic effect* Teri-yaki chicken…
Prime Meat and Rice Bowl
So lets start with the rice. Honestly, this takes the longest, so lets get it going! It’s just like the way we make rice in the Meat and Rice Bowl. Simply add rice to the rice cooker, rinse several times, and add water until it covers up to the first joint in your pointer finger over the rice. Turn it on. And leave. I really don’t know what I’d do without a rice cooker.
Next we need to cut the green onions into 1 inch-long strips. Doesn’t have to be pretty, but it does need to come first. You see, you could cut the chicken first and then cut the green onions, but you’d have to either dirty another knife and cutting board OR wash this one in between. Let’s get real, folks, dishes are the worst. So instead of taking all those extra steps (and in the name of food safety and Salmonella-less summers) we cut the onions and then the chicken!
Third, trim the excess fat off the chicken then slice it into strips about 1/2 inch wide and any length long. That one’s a personal preference. Now, let’s get real, I’m using boneless chicken thighs not because I prefer them, but because they’re what the recipe calls for. You want it to be prime? Gotta be chicken thighs. So if you’d like to use chicken breasts, be my guest! Though, now that I’ve used it, I may never go back – they were absolutely juicy and delicious! I think I understand now why people sing the praises of thigh meat…
Okay – Focus! Fourth is make the sauce. Its pretty easy. Measure out the sugar, soy sauce, and garlic powder into a container. Stir until combined, taste for garlic adjustments (I like my garlic to be strong!) and allow to sit, stirring occasionally, to dissolve the sugars.
And now, once the rice is done and on the “warm” setting, of course, we cook. Why do we wait until the rice is done? Because this takes about 6-7 minutes to cook and you don’t want to wait for your rice to finish while your chicken is getting cold.
Remember that wok I told you to buy? Well it would sure come in handy about now! Let’s pull it out, shall we?… Oh wait… you didn’t buy it?… Fine. Be that way. Well you can easily make this recipe in a pan. Would it be better in a wok? Of course, don’t be ridiculous. But you can do it in a pan just fine. Just follow all the steps like normal, then sit in a corner and think about what you’ve done.
Add oil to the pan/wok and half the green onions. Turn the heat on high, as high as it’ll go (for a wok) or medium high (for a pan) and wait until the onions start popping. Add the chicken, sprinkle on the salt, and cook, stirring constantly, for 3 minutes, or until they’re no longer pink on the outside. Add the remainder of the green onions and all of the teriyaki sauce (which, if you kept stirring it, should have all the sugar dissolved). Stir until everything is coated and allow to boil and cook for 3 more minutes, or until the sauce starts to thicken. Be warned, if you cook this in a pan, you’ll want to do it in a tall pan (maybe even a pot). The sauce foams like crazy when it boils and it’ll grow to about double it’s height. Don’t believe me? Check out the photo.
When the sauce is thickened turn off the heat, serve over rice, and enjoy!
Link’s Prime Meat and Rice Bowl recipe:
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- Raw Prime Meat or Raw Bird Thigh
- Hylian Rice
- Rock Salt
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Prime Meat and Rice Bowl
Chicken Teriyaki with homemade sauce
Ingredients
- 4 chicken thighs, boneless
- 1 bunch (5-6) green onions
- 1.5 teaspoons kosher salt
- 1 cup soy sauce
- 3/4 cup sugar
- 1.5 teaspoons garlic powder
- 1/3 cup canola or vegetable oil
- 2 cups sushi (Calrose) rice
- enough water to cover the rice
Directions
- Rinse 2 cups of rice several times and then add to a rice cooker. Add water until the level is up to your first knuckle on your pointer finger when your finger is resting on top of the rice.
- Start the rice cooker
- Cut the green onions into 1 inch-long strips.
- Trim the excess fat from the chicken then it into strips about 1/2 inch wide and any length long. I prefer 2 inches long.
- Make the sauce by adding the sugar, soy sauce, and garlic powder in a container. Stir until combined, taste for garlic adjustments and allow to sit, stirring occasionally, to dissolve the sugars.
- When the rice is cooked heat a wok on high or a pan/pot on medium high.
- Add oil to the pan/wok and half the green onions.
- Add the chicken, sprinkle on the salt, and cook, stirring constantly, for 3 minutes, or until they’re no longer pink on the outside.
- Add the remainder of the green onions and all of the teriyaki sauce (which, if you kept stirring it, should have all the sugar dissolved).
- Stir until everything is coated and allow to boil and cook for 3 more minutes, or until the sauce starts to thicken. Be warned, if you cook this in a pan, you’ll want to do it in a tall pan or pot as the sauce foams like crazy when it boils and it’ll double it’s height.
- When the sauce is thickened turn off the heat, serve over rice, and enjoy!
Sheikah Plate 