Teriyaki Chicken

Hello everyone! How are you all doing on this fine Thursday? (: x Up until now, I’ve enjoyed sharing tasty treats most weeks, but for now, I’m moving on to sharing lunches/dinners that I make for me and my family! (Well, who eats it depends on what I make. Haha!)

For this very first lunch/dinner post, I made Teriyaki Chicken for me and my brother! We had it for lunch, although it would make a lovely dinner, too. I was soooo full afterward! πŸ˜‚

I got the recipe from Eva over at L.E.E. Bakers! She shared it on their blog at the beginning of June, and ever since then, I kept saying, “I NEED to make that Teriyaki Chicken!” πŸ˜‚ I finally did, and I was SO happy with how it turned out!

If you’re interested in making this for yourself, you can get the full list of ingredients and directions on this post!

Teriyaki Chicken

I made the recommended amount of rice the day before I planned to make this dish for lunch and refrigerated it. I decided to spread out when I made each part of the recipe to save time at lunch the next day. πŸ™‚ I just followed the directions on the back of the rice bag, and with my mom’s help (haha I’d only made rice one other time and I appreciated her help with timing, etc), it turned out great.

The next morning, I made the sauce. These are the ingredients I used:

I followed the directions and didn’t change anything, although I did raise the heat a bit when low heat wasn’t bringing the sauce to simmering like it was supposed to. Having it between medium and low worked best, but it finally thickened (after adding the cornstarch) when I was letting it cool on another burner. πŸ˜‚

Closer to lunchtime, I started working with the chicken. Definitely not something I’ll happily do again, I’m quite squeamish with meat, but in the name of Teriyaki Chicken, I deemed it COMPLETELY worth it! πŸ˜‚πŸ™ŒπŸΌ my hands did get freezing from handling that cold meat, though, which was strange as we’re in the dead of summer. My hands only get numb like that when I handle snow in the winter, hahahah!

Anyway, I cut up the chicken to the recommended size and started cooking it.

Once they were thoroughly cooked evenly and slightly browned (I had to make sure they were fully cooked after that meat-cutting experience, lol!), I took maybe a fourth out and set it aside to make another recipe the following day (we’ll have to wait and see what that one is 😏), then poured all the sauce on top and stirred it in over low heat.

Meanwhile, I got some broccoli florets and heated them up in our microwave. Once that was done, I reheated the rice.

In the original recipe, Eva used carrots and peas, as well, but we didn’t have any on hand. Plus, there’s another Chinese dish called Chicken and Broccoli which is absolutely amazing, so in a way, I wanted to do my best to replicate that!

As soon as all the prep work was done, this is how they all turned out!:

My brother nearly couldn’t wait to get his plate, as half of our house was smelling like an awesome Chinese place most of the morning lol, and while I took these pictures, he was bouncing around and begging me to finish up. πŸ˜‚ (This is the thirteen-year-old, by the way. I’m just glad he was looking forward to trying my cooking! My last Chinese dish attempt turned out horribly, but he was obviously putting faith in my abilities lol)

This is how my finished bowl turned out:

After taking photos, I put in more chicken and sauce, which turned out to almost be a mistake. πŸ˜‚ You’ll understand why in a second!

{Final Verdict}

We both loved it!! The chicken and sauce turned out great, and I thought that the broccoli complimented it all very well. (Joshua didn’t have broccoli in his lol) The sauce did turn out to be spicier than I had expected (I can’t figure out if that’s because of the pepper in it, or what), and I’m not the biggest fan of spicy food, but it tasted SO good that I had to go ahead and eat it.

Next time I make this, the only thing I’ll do differently is how much pepper I put in the sauce. But even then, I won’t be altering it by much. πŸ™‚ Overall, this is a perfect Chinese dish recipe, and I highly recommend it! By making the rice, sauce, then the chicken at separate times, it took about an hour to cook and then serve. (And it only took that long because it took me forever to deal with that raw chicken haha!)

If you’d like to make this for yourself, you really should! It’s easy and delicious. Click here for the original recipe! ❀

How about you? Have you ever made a Chinese meal dish before? Let me know in the comments below!

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55 thoughts on “Teriyaki Chicken

  1. That’s so funny, it’s never even crossed my mind that some would find raw meat gross, but I can sort of see now how it could be. That’s awesome that you are cooking. It never fails to amaze me how lots of people never learn to cook, as it seems to me to be a basic skill that everyone should have. But maybe that’s because I’m basically half Italian.

    Liked by 3 people

  2. Delicious! Great pics and great post altogether (: Justin and I have been making a lot of meals from scratch lately and it’s been super fun experimenting with different ingredients and flavors. Looking forward to whatever you cook up next xoxo

    Liked by 2 people

    1. I am, too – since making this recipe, anyway! My mom actually went and threw away the bottle of premade Teriyaki sauce we had in the cabinet when I made the sauce myself, because as she said, “that’s how Teriyaki sauce should smell!” πŸ˜‚πŸ’•

      Liked by 1 person

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