Grammy's Kitchen · Teriyaki Chicken · Teriyaki Chicken Bowl
One of 94 teriyaki chicken recipes we measured
9 cooks on www.smalltownwoman.com rate it 5.0★.
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 | 4% | 9% |
| thickener | 1% | 0% |
| aromatics | 45% | 1% |
| vegetables and beans | 106% | 0% |
| fat | 4% | 0% |
| acid | 3% | 2% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 64 g | 1/4 cup low sodium soy sauce |
| 27 g | 2 tablespoons light brown sugar |
| 30 g | 2 tablespoons water |
| 2 tablespoons mirin (see notes below) | |
| 22 g | 1 1/2 tablespoons rice vinegar |
| 2 g | 1/2 teaspoon sesame oil |
| 5 g | 2 teaspoons cornstarch |
| Teriyaki Chicken | |
| 740 g | 4 cups cooked white rice (jasmine rice or basmati rice) |
| 27 g | 2 tablespoons vegetable oil or olive oil |
| 680 g | 1 1/2 lbs. boneless skinless chicken breasts or boneless skinless chicken thighs cut into 1 inch pieces |
| 600 g | 1 small crown broccoli cut into bite size pieces |
| 120 g | 1 red bell pepper diced |
| 6 g | 2 cloves garlic minced |
| 6 g | 1 tablespoons grated fresh ginger |
| 300 g | 2 green onions sliced |
Method: 4 steps, published by www.smalltownwoman.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“As usual, the best recipes! I made according to the instructions, except I didn't have any light brown sugar, so I had to use the regular. It turned out perfect, we'll be enjoying our leftovers tonight! 5⭐!” — a cook, 5.0★
“Wonderful (and really quick) weekday dinner! Tried it last night and we were absolutely blown away with the flavours in your homemade teriyaki sauce! Great recipe!” — a cook, 5.0★