Aloha Teriyaki Chicken: A Taste Of The Islands

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Craving the sweet and savory flavors of the Hawaiian Islands? Look no further than this easy and delicious teriyaki chicken recipe! This dish is a staple in Hawaiian cuisine, and for good reason. The tender, marinated chicken gets coated in a sticky, flavorful teriyaki sauce that’s perfect for serving over rice or noodles.

This recipe is all about simplicity, allowing the fresh ingredients to shine. In under an hour, you can have a restaurant-quality meal on your table that will transport you straight to the tropics.

How to Make Hawaiian Style BBQ Teriyaki Chicken
How to Make Hawaiian Style BBQ Teriyaki Chicken

Ingredients:

1 pound boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)

  • 1/2 cup low-sodium soy sauce
  • 1/4 cup brown sugar
  • 2 tablespoons mirin (sweet rice wine)
  • 2 tablespoons pineapple juice
  • 1 tablespoon grated ginger
  • 1 clove garlic, minced
  • 1/2 teaspoon black pepper
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 tablespoon vegetable oil
  • Cooked white or brown rice (for serving)
  • Chopped green onions (optional, for garnish)

  • Instructions:

    1. Marinate the Chicken: In a large bowl, whisk together the soy sauce, brown sugar, mirin, pineapple juice, ginger, garlic, and black pepper. Add the chicken pieces and toss to coat them evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.

    2. Prepare the Sauce: In a small bowl, whisk together the cornstarch and water to create a slurry. Set aside.

    3. Cook the Chicken: Heat the vegetable oil in a large skillet or wok over medium heat. Once hot, add the chicken pieces (discarding the marinade) and cook for 5-7 minutes, or until golden brown and cooked through.

    4. Thicken the Sauce: Pour the reserved marinade into the pan with the cooked chicken. Bring to a simmer and cook for a few minutes, scraping up any browned bits from the bottom of the pan. Gradually whisk in the cornstarch slurry until the sauce thickens and becomes glossy.

    5. Serve: Serve the teriyaki chicken immediately over cooked rice. Garnish with chopped green onions, if desired.

    Nutrition Facts:

    (Per Serving, without rice)

    Calories: 350

  • Fat: 15g
  • Saturated Fat: 4g
  • Carbohydrates: 20g
  • Sugar: 15g
  • Protein: 30g
  • Sodium: 800mg (depending on soy sauce)

  • Please note: These are approximate values and can vary depending on the specific ingredients used.

    Conclusion:

    This Hawaiian teriyaki chicken recipe is a crowd-pleaser that’s perfect for a quick and easy weeknight meal. The combination of sweet, savory, and slightly tangy flavors is sure to tantalize your taste buds. Plus, it’s a healthy and versatile dish that can be easily customized to your liking.

    FAQs:

    1. Can I use a different type of protein?

    Absolutely! You can substitute the chicken with boneless, skinless pork chops, tofu, or even shrimp.

    2. What if I don’t have mirin?

    You can substitute mirin with dry sherry or white wine vinegar mixed with a little bit of sugar.

    3. How can I make this dish spicier?

    Add a pinch of red pepper flakes or Sriracha sauce to the marinade for a kick.

    4. What are some good side dishes for teriyaki chicken?

    Steamed vegetables, pineapple chunks, or a side salad are all great options.

    5. Can I freeze leftover teriyaki chicken?

    Yes, you can freeze leftover teriyaki chicken in an airtight container for up to 3 months. Thaw it overnight in the refrigerator before reheating.