Category: Japanese

Teriyaki Chicken Udon Noodles

Teriyaki Chicken Udon Noodles are sweet ,deliciously tasty, and good to the last bite. Chicken & udon noodles are a simple and easy to make selection that is perfect on any occasion. Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is. You can replace any protein of your liking to this dish.

It’s one of my personal favorite things to make for a quick and easy meal is this Udon Noodles recipe. I have eaten these noodles like these for most of my life; being brought up in a home where noodles and rice are a main staple for the table. If you look in my cabinets you will find a box of these noodles from the local grocery. The chew of a udon noodles is an elegant experience that heightens the sophistication of a simple work with what you got meal. I generally have the majority of these ingredients on hand or only need to grab one or two things at the store to complete the meal. This is also simple to warm up later and keeps great under refrigeration. A couple of microwaveable dishes in the fridge for a pop and go reheat meal at home or in the office.

These noodles sit easy on the stomach but are filling at the same time. Thick delicious sauce coated noodles that burst with smooth natural flavors and are as versatile as your preferences on any given day. They basically will go well with any kinda of vegetable you got in the house.

Watch the video and follow the instructions below to have tender and juicy Teriyaki Udon Chicken Noodles today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Succulent and savory teriyaki chicken is perfect when served on a warm bed of Jasmine rice. Thanks for visiting and see you again soon.

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In a pot, boil some water. Cook the noodles until they loosen. Drain and set aside.

Cut the chicken into cubes. Heat the wok/skillet to medium-high. Add oil and wait for 30 seconds. Add chicken.

Add 6 tbsp teriyaki sauce, diced garlic, grated ginger and mix everything together.

Cook for 6-8 minutes.

Once, the glaze has nearly evaporated, add sliced onions and cook for another 2-3 minutes. 

Add noodles and 2 tbsp teriyaki sauce. Mix the sauce with the noodles. Turn up the heat to high.

Add carrots and mix everything together. Cook for 1-2 minutes or until the carrots is slightly welted.

Remove the wok/skillet let for the heat source.

Enjoy!

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Teriyaki Chicken Udon Noodles

Quick and easy Teriyaki Chicken Udon Noodles with a ready made sauce that tastes delicious and is very filling.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine Asian, Japanese
Servings 3
Calories

Ingredients
  

  • 2 pack pre-cooked udon noodles about 7 oz each
  • 12 oz boneless skinless chicken thighs cut into cubes
  • 4 tbsp teriyaki sauce
  • 2 tbsp vegetable or canola oil 
  • 3 garlic cloves minced
  • 1 carrot julienne
  • ½ onion sliced

Instructions
 

Noodles

  • In a pot, boil some water. Cook the noodles until they loosen. Drain and set aside.

Stir- Fry

  • Cut the chicken into cubes.
  • Heat the wok/skillet to medium-high. Add oil and wait for 30 seconds. Add chicken, 6 tbsp teriyaki sauce, diced garlic, grated ginger and mix everything together. Cook for 6-8 minutes. Once, the glaze has nearly evaporated, add sliced onions and cook for another 2-3 minutes.
  • Add noodles and 1-2 tbsp teriyaki sauce (optional). Mix the sauce with the noodles. Turn up the heat to high. Add carrots and mix everything together. Cook for 1-2 minutes or until the carrots is slightly welted. Remove the wok/skillet let for the heat source.

Serve & Enjoy!

    Video

    Keyword best teriyaki chicken udon noodles, best teriyaki udon noodles, easy teriyaki udon noodles, japanese teriyaki chicken udon noodles, Teriyaki chicken udon noodles
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    Asian Recipes

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    Hoisin Chicken Udon Noodles

    Hoisin coated thick and chewy udon noodles served with delicious tender and flavorful chicken is a very simple and quick meal that is ready in less than 20 minutes.

    Stir Fry Hoisin Chicken Udon Noodles is a savory and delicious dish that is a great option for a quality meal on a budget. Udon noodles are normally produced with a more delicate wheat than Italian pasta, which creates a bit softer texture. They can be found at Japanese (Asian) markets and in many grocery stores or supermarkets. Similar to Chinese style noodles these are great in a stir fry. Also feel free to substitute the meat with pork, shrimp (your choice of protein), or almost any vegetable you may like. My family loves this recipe and I am sure yours will too.

    Watch the video and follow the instructions below to have this Japanese staple as your next hot meal. Like and share this or any of the recipes you find interesting form my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting my site and leave a comment for any recommendations you would like to see me try. See you again soon!

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    In bowl, combine all the ingredients together and mix. 

    In a pot, boil some water. Cook the noodles until they loosen. Drain and set aside. Cut the chicken into cubes. Heat the wok/skillet to medium-high. Add oil and wait for 30 seconds.

    Add chicken and half of the sauce. Cook for 8-10 minutes or until the sauce nearly reduced in half.

    Add minced garlic, grated ginger, sliced onions and cook for 1 minute. Add sliced mushrooms and mix everything together.

    Add softened noodles with the rest of the sauce and mix everything together.

    Add carrots, sliced green onions and mix. Cook for another 1-2 minutes or carrots are slightly welted.

    Remove the wok/skillet let for the heat source.

    Serve

    Optional: serve with fried egg(s).

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    Hoisin Chicken Udon Noodles

    Hoisin coated thick and chewy Udon noodles served with delicious tender and flavorful chicken is a very simple and quick meal that is ready in less than 20 minutes.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Course Main Course
    Cuisine Asian, Japanese
    Servings 3
    Calories

    Ingredients
      

    • 2 pack pre-cooked udon noodles about 7 oz each
    • 12 oz boneless skinless chicken thighs cut into cubes
    • 4 oz mushrooms sliced
    • ½ tbsp grated ginger
    • 3 green onions sliced
    • 3 garlic cloves minced
    • 1 carrots julienne
    • ½ onion sliced

    Sauce

    • ¼ cup hoisin sauce
    • 2 tbsp soy sauce
    • 2 tbsp water
    • 1 tbsp sriracha sauce
    • 1 tbsp rice vinegar
    • 1 tbsp sesame oil
    • 1 tbsp dark soy sauce

    Instructions
     

    Sauce

    • In bowl, combine all the ingredients together and mix.

    Noodles

    • In a pot, boil some water. Cook the noodles until they loosen. Drain and set aside.

    Stir-Fry

    • Cut the chicken into cubes.
    • Heat the wok/skillet to medium-high. Add oil and wait for 30 seconds. Add chicken and half of the sauce. Cook for 8-10 minutes or until the sauce nearly reduced in half. Add minced garlic, grated ginger, sliced onions and cook for 1 minute. Add sliced mushrooms and mix everything together. Add softened noodles with the rest of the sauce and mix everything together. Add carrots, sliced green onions and mix. Cook for another 1-2 minutes or carrots are slightly welted. Remove the wok/skillet let for the heat source.

    Optional: serve with fried egg(s).

      Enjoy!

        Video

        Keyword asian hoisin chicken uson noodles, best hoisin chicken udon noodles, easy hoisin chicken udon noodles, hoisin chicken udon noodles, japanese hoisin chicken udon noodles, stir fry hoisin chicken udon noodles
        Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

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        Asian Fresh Fruit Cake

        Asian Fresh Fruit Cake is a delicacy created using traditional homemade techniques for a well developed rich, moist sponge cake that is absolutely beautiful when covered in the stabilized whipped cream that tastes even better than it looks. This cake is commonly found in asian markets, but mine is better.

        Heavenly moist rich Asian Fresh Fruit Cake is a delicious authentic Asian style sponge cake that will hypnotize you with its allure as your senses tingle with pleasure from the fresh flavors. The stabilized whipped cream is perfectly balanced with sweetness and is very good with your favorite fresh fruit. This recipe unlocks some secretes to a style of cake that is traditionally an Asian store featured item. The cake is not too sweet and is almost subtle in how elegant it delivers its taste profile. The combination of homemade and natural made flavors are perfect on any occasion. I highly recommend trying this recipe at least once to see for yourself just how delicious it really is.

        Watch the video and follow the instructions below to have this Asian Fresh Fruit Cake on a plate near you. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. This is perfect for celebrations, gatherings or just with a nice cup of tea or coffee. Thanks for visiting and I hope you enjoy this dessert on your next eatfoodlicious experience.

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        Separate the egg whites from the egg yolks.

        In a medium bowl: Combine 4 egg yolks and ¼ cup of sugar. Beat for 3-4 minutes or until smooth and light yellow. Add vanilla extract, canola oil, milk and mix.

        Add flour, baking powder & salt to the bowl. Make sure that you sift the dry ingredients before mixing them into the wet ingredients.

        Mix everything together. 

        In a separate large bowl: add the 4 egg whites and whip for 4-5 minutes until soft peaks begin to form. Continue to whip while adding 2 tbsp sugar to the bowl, then add the other 2 tbsp of sugar while whipping until stiff peaks. Add cream of tartar, vanilla extract and whip until stiff peak forms.

        Use a spatula and fold the ¼ of the egg whites into the egg yolk mixture. Repeat this step 3 more times and fold them together until consistent and smooth. Divide the batter into 2 round pans (8″). Use a toothpick: make zig zag lines to remove air bubbles. Lift and tap the pans a few times to remove extra air bubbles from the batter. 

        Bake for 25 minutes. Remove cake pan from the oven and let sit on a baking rack (1″ above a flat surface) for 15 minutes. Remove cake from the pan and let completely cool on the baking rack. 

        Stabilized Whipped Cream

        Place a metal bowl & whisk attachments in the freezer for 1 hour. Just right before you remove the bowl from the freezer. In a small bowl: combine cold water, gelatin and mix until well combined. Microwave the gelatin in 45-60 seconds or until it becomes liquid forms & set aside. Add cold heavy whipping cream to the bowl and whip for 6-8 minutes until stiff begins to form. Add powdered sugar, vanilla extract and whip until well combined. Slowly add warm gelatin mixture (microwave again if needed) and whip until stiff peaks. Refrigerate until ready to use. 

        Assemble 

        Cake Syrup – In a small bowl: add 2 tbsp sugar and 4 tbsp boiling hot water. Mix until the sugar is fully dissolved. Use a cake leveler- slice the cake into a level layers. Place cake on a clean plate/cake tray. Brush a generous amount of cake syrup on top of the 1st layer cake

        Then add a thick layer of whipped cream on top.

        Add sliced strawberries on the cream. Carefully add the 2nd layer cake on top of the strawberries, then brush with the rest of the syrup.

        Spread whipped cream on top and sides of the cake.

        Use a cake scraper to level and smooth the cream. Place cake back in the refrigerator for 1 hour.

        Fruit Syrup – In a small bowl: add 2 tbsp sugar and 2 tbsp boiling hot water. Mix until the sugar is fully dissolved and set aside. While the cake is in the refrigerator: rinse, clean & pat dry the fresh fruits with a paper towel. Remove the cake from the refrigerator. Decorate the cake with fresh fruits, then brush the syrup on top of the fruits. Place the cake back in the refrigerator for 30 minutes. Just before serving decorate with whipped cream. 

        Slice & Enjoy!

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        Share on social media

        Asian Fresh Fruit Cake

        Asian Fresh Fruit Cake is a delicacy created using traditional homemade techniques for a well developed rich, moist sponge cake that is absolutely beautiful when covered in the stabilized whipped cream that tastes even better than it looks. This cake is commonly found in asian markets, but mine is better.
        5 from 2 votes
        Print Recipe Pin Recipe
        Prep Time 30 minutes
        Cook Time 25 minutes
        Total Time 55 minutes
        Course Baked Goods, Dessert
        Cuisine Asian, Chinese, Japanese, Korean, vietnamese
        Servings 8
        Calories

        Equipment

        Ingredients
          

        Cake

        • 4 large eggs
        • 1 cup cake flour
        • ½ cup (divided) granulated sugar
        • ½ cup whole milk room temp
        • ¼ cup canola oil
        • 1 tsp baking powder
        • 1 tsp vanilla extract
        • ½ tsp salt
        • ½ tsp cream of tartar

        Stabilize Whipped Cream

        • 2 ½ cups cold heavy whipping cream
        • ¼ cup powdered sugar
        • ½ tsp vanilla extract
        • 2 tbsp water
        • 2 tsp gelatin no flavor

        Cake Syrup

        • 4 tbsp hot water
        • 2 tbsp sugar

        Fruit Syrup

        • 2 tbsp hot water
        • 2 tbsp sugar

        Fruits

        • 1 lb fresh strawberries clean & slice
        • Toppings – strawberries, kiwi , blueberries, blackberries, raspberries

        Instructions
         

        • Preheat the oven to 325°F. Place parchment paper on the bottom of the two 8" round pan & grease the sides with cooking flour spray or butter. Separate the egg whites from the egg yolks. Set aside.
        • In a medium bowl: Combine 4 egg yolks and ¼ cup of sugar. Beat for 3-4 minutes or until smooth and light yellow. Add vanilla extract, canola oil, milk and mix. Add flour, baking powder & salt to the bowl. Mix everything together. Make sure that you sift the dry ingredients before mixing them into the wet ingredients.
        • In a separate large bowl: add the 4 egg whites and whip for 4-5 minutes until soft peaks begin to form. Continue to whip while adding 2 tbsp sugar to the bowl, then add the other 2 tbsp of sugar while whipping until stiff peaks. Add cream of tartar, vanilla extract and whip until stiff peak forms.
        • Use a spatula and fold the ¼ of the egg whites into the egg yolk mixture. Repeat this step 3 more times and fold them together until consistent and smooth.
        • Divide the batter into 2 round pans (8"). Use a toothpick: make zig zag lines to remove air bubbles. Lift and tap the pans a few times to remove extra air bubbles from the batter.
        • Bake for 25 minutes. Remove cake pan from the oven and let sit on a baking rack (1" above a flat surface) for 15 minutes. Remove cake from the pan and let completely cool on the baking rack.

        Stabilized Whipped Cream

        • Place a metal bowl & whisk attachments in the freezer for 1 hour. Just right before you remove the bowl from the freezer. In a small bowl: combine cold water, gelatin and mix until well combined. Microwave the gelatin in 45-60 seconds or until it becomes liquid forms & set aside
        • Add cold heavy whipping cream to the bowl and whip for 6-8 minutes until stiff begins to form. Add powdered sugar, vanilla extract and whip until well combined. Slowly add warm gelatin mixture (microwave again if needed) and whip until stiff peaks. Refrigerate until ready to use.

        Assemble

        • Cake Syrup – In a small bowl: add 2 tbsp sugar and 4 tbsp boiling hot water. Mix until the sugar is fully dissolved.
        • Use a cake leveler- slice the cake into a level layers. Place cake on a clean plate/cake tray. Brush a generous amount of cake syrup on top of the 1st layer cake, then add a thick layer of whipped cream on top. Add sliced strawberries (1 lb) on the cream. Carefully add the 2nd layer cake on top of the strawberries, then brush with the rest of the syrup. Spread whipped cream on top and sides of the cake. Use a cake scraper to level and smooth the cream. Place cake back in the refrigerator for 1 hour.
        • Fruit Syrup – In a small bowl: add 2 tbsp sugar and 2 tbsp boiling hot water. Mix until the sugar is fully dissolved and set aside. While the cake is in the refrigerator: rinse, clean & pat dry the fresh fruits with a paper towel.
        • Remove the cake from the refrigerator. Decorate the cake with fresh fruits, then brush the syrup on top of the fruits. Place the cake back in the refrigerator for 30 minutes. Just before serving decorate with whipped cream.

        Slice, serve & enjoy!

          Video

          Keyword asian fresh fruit cake, best asian fresh fruit cake, easy asian fresh fruit cake, homemade asian fresh fruit cake, homemade asian fresh fruit sponge cake
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          Air Fryer Chicken Teriyaki Skewers

          Beautiful Air Fryer Chicken Teriyaki Skewers are Sweet deliciously tasty and good to the last bite. Brushed to perfection these skewers are a simple and easy to make selection that is perfect on any occasion. Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

          Watch the video and follow the instructions below to have tender and juicy Teriyaki Chicken Skewers today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Succulent and savory Teriyaki Chicken is perfect when served on a warm bed of Jasmine rice. Thanks for visiting and see you again soon.

          Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

          In a sauce pan: add sake, mirin, soy sauce, sugar and whisk everything together. Cook on high heat for 3-5 minutes or until the sauce thickens and reduced to about 1 cup. make sure to stir frequently. Let cool at room temperature or place in the refrigerator for 1 hour. It will thicken as it cools. Divide the sauce in half (one is for the marinade & the other is for brushing over the chicken after it’s been cooked).

          Trim off fat from the chicken thighs and cut into 2″ cubes. Place the chicken in a shallow dish.

          Add ½ cup (about half) of the teriyaki sauce, ginger, garlic and mix everything together until well coated.

          Cover and marinate for at least 2 hour or overnight (preferably).

          Soak the 6″ skewers in water for 1 hour.

          Thread the marinade chicken into the skewers. You should have about 7-9 skewers. 

          Preheat the air fryer to 400°F for 10 minutes. Then, coat the basket with cooking spray. Place chicken skewers on the basket and brush with marinate sauce, then discard the sauce.

          Cook for 12 -13 minutes total. Flip the skewers after 6 minutes, brush with teriyaki sauce (the other half).

          The chicken should be fully cooked (internal should be about 165°F).Transfer the skewers to a plate and brush with teriyaki sauce. Tent with aluminum foil until ready to serve. 

          Garnish with sesame seeds & chopped green onions.

          Serve with rice, vegetables or salad. Enjoy!

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          Air Fryer Chicken Teriyaki Skewers

          Gorgeous Air Fryer Chicken Teriyaki Skewers are tender, juicy and very delicious.
          No ratings yet
          Print Recipe Pin Recipe
          Prep Time 15 minutes
          Cook Time 12 minutes
          Total Time 27 minutes
          Course Appetizer, Main Course
          Cuisine Asian, Japanese
          Servings 6
          Calories

          Equipment

          • Air Fryer

          Ingredients
            

          • 2 lbs chicken thighs skinless & boneless
          • 1 tsp ginger grated
          • 1 tsp garlic grated
          • 7-9 skewers

          Teriyaki Sauce

          • ½ cup soy sauce
          • ½ cup mirin
          • ½ cup sake Japanese rice wine
          • ¼ cup sugar

          Instructions
           

          • In a sauce pan: add sake, mirin, soy sauce, sugar and whisk everything together. Cook on high heat for 3-5 minutes or until the sauce thickens and reduced to about 1 cup. make sure to stir frequently. Let cool at room temperature or place in the refrigerator for 1 hour. It will thicken as it cools. Divide the sauce in half (one is for the marinade & the other is for brushing over the chicken after it's been cooked).
          • Trim off fat from the chicken thighs and cut into 2" cubes. Place the chicken in a shallow dish. Add ½ cup (about half) of the teriyaki sauce, ginger, garlic and mix everything together until well coated. Cover and marinate for at least 2 hour or overnight (preferably).
          • Soak the 6" skewers in water for 1 hour. Thread the marinade chicken into the skewers. You should have about 7-9 skewers.
          • Preheat the air fryer to 400°F for 10 minutes. Then, coat the basket with cooking spray. Place chicken skewers on the basket and brush with marinate sauce, then discard the sauce.
          • Cook for 12 -13 minutes total. Flip the skewers after 6 minutes, brush with teriyaki sauce (the other half). The chicken should be fully cooked (internal should be about 165°F).Transfer the skewers to a plate and brush with teriyaki sauce. Tent with aluminum foil until ready to serve. 

          Garnish with sesame seeds & chopped green onions. Serve with rice, vegetables or salad. Enjoy!

            Keyword air fryer chicken Teriyaki skewers, best air fryer chicken teriyaki skewers, easy air fryer chicken Teriyaki skewers, homemade chicken Teriyaki skewers
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            Bourbon Chicken Bites

            Delicious caramelized Bourbon Chicken is so tender and mouthwateringly satisfying that every bite is a comforting and filling reward. Easy to prep and even easier to plate, this recipe cuts right through the waste and gets to the center of where taste meets satisfaction. Savory and filling, this authentic styled dish is perfect on any occasion. Bourbon Chicken is a staple at the mall food court but once you have tried this recipe the natural flavors will stand on their own as the best selection for the lowest price. This is very good when served fresh and can be as fancy in the presentation as you want. This also keeps wonderfully refrigerated and makes for a very easy reheat and enjoy time saver for a busy week.

            Watch the video and follow the instructions below to have tender and juicy Bourbon Chicken today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Succulent Bourbon Chicken is perfect when served on a warm bed of Jasmine rice. Thanks for visiting and see you again soon.

            Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

            Trim fat from the meat of the chicken. Then, cut into cubes. Place chicken in a bowl.

            Add soy sauce and cornstarch. Mix well. Cover and let marinate for 15 minutes.

            In a bowl: combine all the sauce ingredients together and set aside until ready to use.

            Heat the pan to medium-high. Add oil and wait for a few minutes. Cooking in 2 batches: add half of the marinated chicken to the hot pan. Sear all sides for 3 minutes total and then transfer to a plate/bowl.

            Repeat: sear and transfer to a plate/bowl the second batch of chicken. 

            Add ginger, garlic and cook for 2-3 minutes or until fragrant. Pour in the Bourbon while gently mixing the ingredients in the pan. Let simmer for 1-2 minutes. Miix the sauce in the bowl to a uniform consistency one last time. Add the well mixed sauce to the hot pan while continuing to stir. Then, turn down the heat to medium. 

            Add seared chicken.

            Let cook for 15-16 minutes or until the sauce thickens. 

            Garnish with sesame oil and chopped green onions.

            Serve with white rice. Enjoy!

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            Bourbon Chicken Bites

            Tender moist and very tasty, this Bourbon Chicken is simply delicious.
            No ratings yet
            Print Recipe Pin Recipe
            Prep Time 10 minutes
            Cook Time 20 minutes
            Total Time 30 minutes
            Course Main Course
            Cuisine Asian, Japanese
            Servings 5
            Calories

            Ingredients
              

            Marinate

            • 1 ½ lbs chicken thighs
            • 1 tsp soy sauce
            • 1 tsp cornstarch

            Sauce

            • ½ cup water
            • ¼ cup brown sugar
            • ¼ cup soy sauce
            • 2 tbsp rice vinegar
            • 1 tbsp cornstarch
            • 1 tsp sesame oil
            • 1 tsp fresh ginger
            • ¼ tsp white pepper

            Additional

            • 2 garlic cloves minced
            • 2 tbsp cooking oil
            • 2 tbsp Bourbon

            Instructions
             

            Marinate

            • Trim fat from the meat of the chicken. Then, cut into cubes. Place chicken in a bowl. Add soy sauce and cornstarch. Mix well. Cover and let marinate for 15 minutes.

            Cook

            • In a bowl: combine all the sauce ingredients together and set aside until ready to use.
            • Heat the pan to medium-high. Add oil and wait for a few minutes. Cooking in 2 batches: add half of the marinated chicken to the hot pan. Sear all sides for 3 minutes total and then transfer to a plate/bowl. Repeat: sear and transfer to a plate/bowl the second batch of chicken.
            • Add ginger, garlic and cook for 2-3 minutes or until fragrant. Pour in the Bourbon while gently mixing the ingredients in the pan. Let simmer for 1-2 minutes.
            • Mix the sauce mixture in the bowl to a uniform consistency one last time. Add the well mixed sauce to the hot pan while continuing to stir. Then, turn down the heat to medium. 
            • Add seared chicken and let cook for 15-16 minutes or until the sauce thickens.

            Garnish with sesame oil and chopped green onions. Serve with white rice. Enjoy!

              Video

              Keyword asian bourbon chicken, best bourbon chicken bites, Bourbon chicken, Bourbon chicken bites, easy bourbon chicken bites, stir fry bourbon chicken
              Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

              Asian Recipes

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              Teriyaki Chicken

              Delicious caramelized Teriyaki Chicken is so tender and mouthwateringly satisfying that every bite is a comforting and filling reward. Easy to prep and even easier to plate, this recipe cuts right through the waste and gets to the center of where taste meets satisfaction. Savory and filling, this authentic styled dish is perfect on any occasion. Teriyaki Chicken is a staple at local restaurants but once you have tried this recipe the natural flavors will stand on their own as the best selection for the lowest price. This is very good when served fresh and can be as fancy in the presentation as you want. This also keeps wonderfully refrigerated and makes for a very easy reheat and enjoy time saver for a busy week.

              Watch the video then follow the instructions below to have this beautifully aromatic entree ready to go today. Don’t forget to hit the subscribe button to stay up to date on my latest meal tutorials and presentation suggestions. Like and share this or any of the videos you find interesting from my growing catalog of menu selections. A warm serving of jasmine rice and a nice helping of this delicious recipe make a wonderfully meal the entire family will enjoy. Thanks and come back again real soon!

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              Trim off fat from the chicken thighs. Place the chicken, soy sauce, mirin, sake and the sugar in a ziplock bag or an airtight container. Shake and mix everything together. Marinate for at least 1 hour or overnight (preferably).

              Heat the pan up to medium and add oil. Wait for 2 minutes. Remove chickens (reserve marinate sauce for glaze) from the bag/container and place in the hot pan.

              Sear for 2-3 minutes per-side. 

              Add the marinade/sauce to the pan. Add 2 tbsp water, garlic, ginger and mix everything together. Cook for 6-8 minutes.

              Once, the glaze has nearly evaporated, add another 2 tbsp of water to the pan and cook for another 4-5 minutes. Flip the chicken frequently to coat both sides with the glaze. Remove from heat source.

              Serve chicken with rice.

              Drizzle extra teriyaki sauce on top of the chicken. Enjoy!

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              Share on social media

              Teriyaki Chicken

              Smooth Teriyaki Chicken that is tender and delicious.
              No ratings yet
              Print Recipe Pin Recipe
              Prep Time 5 minutes
              Cook Time 20 minutes
              Total Time 25 minutes
              Course Main Course
              Cuisine Asian, Japanese
              Servings 4
              Calories

              Ingredients
                

              Marinate

              • 4 chicken thighs boneless & skinless
              • 2 tbsp sake
              • 2 tbsp mirin
              • 2 tbsp soy sauce
              • 2 tbsp granulated sugar

              Cook

              • 2 tbsp cooking oil
              • 1 tsp grated garlic
              • 1 tsp grated ginger
              • 4 tbsp (divided) water

              Instructions
               

              Marinate

              • Trim off fat from the chicken thighs. Place the chicken, soy sauce, mirin, sake and the sugar in a ziplock bag or an airtight container. Shake and mix everything together. Marinate for at least 1 hour or overnight (preferably).

              Cook

              • Heat the pan up to medium and add oil. Wait for 2 minutes.
              • Remove chickens (reserve marinate sauce for glaze) from the bag/container and place in the hot pan. Sear for 2-3 minutes per-side. 
              • Add the marinade/sauce to the pan. Add 2 tbsp water, garlic, ginger and mix everything together. Cook for 6-8 minutes. Once, the glaze has nearly evaporated, add another 2 tbsp of water to the pan and cook for another 4-5 minutes. Flip the chicken frequently to coat both sides with the glaze. Remove from heat source.
              • Optional: Extra Teriyaki Sauce
                In a sauce pan: add 2 tbsp sake, 2 tbsp mirin, 2 tbsp soy sauce, 1 tbsp granulated sugar, 2 tbsp water and whisk everything together. Cook on medium heat for 3-5 minutes or until the sauce thickens. Set aside until ready to use. 

              Serve chicken with rice, vegetables or salad. Drizzle extra teriyaki sauce on top of the chicken. Enjoy!

                Video

                Keyword best teriyaki chicken, easy teriyaki chicken, homemade teriyaki chicken sauce, Japanese teriyaki chicken, quick and easy teriyaki chicken, Teriyaki chicken
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