Grammy's Kitchen · Teriyaki Chicken · Easy Chicken Teriyaki
One of 94 teriyaki chicken recipes we measured
15 cooks on www.thecountrycook.net rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 94.
| this recipe | typical | |
|---|---|---|
| liquid | 14% | 21% |
| sweetener | 12% | 9% |
| thickener | 2% | 0% |
| aromatics | 1% | 1% |
| acid | 7% | 2% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 pound boneless skinless chicken breast, cut into 1-inch chunks ((or chicken thighs)) |
| salt and pepper, to taste | |
| 53 g | 1/4 cup packed light brown sugar |
| 64 g | 1/4 cup low-sodium soy sauce |
| 30 g | 2 Tablespoons seasoned rice vinegar |
| 1 g | 1/2 teaspoon ground ginger |
| 6 g | 2 cloves garlic, minced |
| 8 g | 1 Tablespoon cornstarch |
| cooked white rice | |
| steamed broccoli |
Method: 5 steps, published by www.thecountrycook.net — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I have never posted or commented on a recipe before, though I've used many recipes. This was absolutely incredible. The flavor was exactly like the mall food court...amazing! But so much healthier...and practically free!! I loved how the sauce thickened up an” — a cook, 5.0★
“My 10 year old granddaughter asks me to make this for her. She says she could eat it every day. I serve it to her over mashed potatoes since she doesn’t like rice. It is a family favorite. Thanks!” — a cook, 5.0★