Better than Take-out Chicken Teriyaki on a Bed of Rice and Fried Cabbage

Take-out chicken teriyaki

This recipe, by far, has far surpassed my dreams of being the most delicious dinner. Ever.
To put it plainly, if you like chicken teriyaki, and it is your go-to at a restaurant, then this recipe is what you need to make for dinner. Tonight. I’m Serious. We had very little leftovers, just enough for Tyler to have rice, some cabbage, and a handful of chicken. Keep reading for this recipe that is better than Take-out Chicken Teriyaki.

better than take-out chicken teriyaki on rice with fried cabbage

Disclosure
Published October 11, 2022
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Cost breakdown for this recipe

This recipe was fairly inexpensive. The main cost was the chicken thighs, as they were boneless and skinless, the cot was just a bit higher than typical.

5 Tbsp soy sauce $0.35
1 1/2 pounds boneless, skinless chicken thighs $12.18
1/4 cup mirin $0.04
2 tsp white sugar $0.02
1 Tbsp finely grated ginger $0.50
1 1/2 cups cabbage, shredded $0.90
3 medium scallions, thinly sliced on diagonal $0.10
2 tsp unseasoned rice vinegar $0.04
1/4 tsp sesame oil $0.10
2 Tbsp cornstarch $0.10
4 tsp oil $0.25
3 cups cooked Japanese-style short-grain rice $1.00

The total cost for this recipe was $15.58.
Each serving came to $2.22 with Tyler still having lunch for the next day. Other than that, we had no more leftovers.

Another winner from Milk Street

Seriously, Milk Street has done it again. On page 145 of their cookbook, the revised 2017-2019 edition, there is an amazing recipe for Chicken Teriyaki. This recipe originally was with raw cabbage. Check out this cookbook by clicking the link below so you too can make this recipe for Take-out Chicken Teriyaki and MANY more.

https://store.177milkstreet.com/collections/milk-street-cookbooks/products/the-milk-street-season-5-cookbook
Milk Street Cookbook page 145 Chicken Teriyaki

In addition to this amazing recipe for Chicken Teriyaki, I have made many more recipes from their cookbook. Check out a few of the other recipes I have made by clicking the links below.

Recipe

Ingredients

4 Tbsp sake
5 Tbsp soy sauce
1 1/2 pounds boneless, skinless chicken thighs
1/4 cup mirin
2 tsp white sugar
1 Tbsp finely grated ginger
1 1/2 cups cabbage, shredded
3 medium scallions, thinly sliced on diagonal
2 tsp unseasoned rice vinegar
1/4 tsp sesame oil
2 Tbsp cornstarch
4 tsp oil
3 cups cooked Japanese-style short-grain rice

take-out chicken teriyaki ingredients on countertop

Directions

1. Firstly, dicing the chicken is important so then you can get the countertop area and your hands cleaned before continuing.

diced chicken on green cutting board

2. Secondly, in a medium bowl, whisk together 3 Tablespoons sake and 1 Tablespoon soy sauce.

3. Thirdly, add the diced chicken to the bowl with the sake and soy mixture and toss. Then set aside to rest for 20 minutes at room temperature, or up to 2 hours in the fridge.

chicken in bowl with white wine vinegar and soy sauce for take-out chicken teriyaki

4. In a small saucepan, combine 1 Tablespoon sake, 3 Tablespoon soy, mirin and sugar and bring the mixture to a simmer on medium, whisking until the sugar is dissolved.

5. When the mixture is still warm, remove the pan from the heat and then add 1 Tbsp ginger and whisk well.

6. On a cutting board, finely chop the cabbage and then place it into a medium bowl. Cut the scallions and place them in a bowl and then set aside.

7. Measure and add 1 Tbsp soy, 2 tsp rice vinegar and 1/4 tsp sesame oil, then toss and set aside if you want it raw. However, you can also cook the cabbage in a pan on medium heat for 3-5 minutes.

8. Place a fine mesh strainer into a bowl and strain the juice out of the chicken, then wipe out the bowl.

chicken straining in bowl for take-out teriyaki

9. Replace the chicken into the whipped-out bowl and then add the cornstarch and toss with the chicken to coat it.

10. In a 12-inch skillet, warm to medium-high heat and add 2 teaspoons oil until just before it smokes.

oil in Dutch oven warming for take-out chicken teriyaki

11. To the hot skillet, add half of the chicken and place it in an even layer to cook without stirring, 3-4 minutes.

cooking chicken for take-out chicken teriyaki

12. When the bottoms are browned, the edges are just opaque, flip the chicken and cook an additional 3 minutes. Then, transfer the cooked chicken to a clean bowl or plate and continue to cook the remaining chicken. Thanks to Samuel for being my photographer!

13. When the chicken is all fully cooked, and out of the skillet, wipe out any residue and oil from the pan. Then place the cooked chicken back into the pan and pour in the soy mixture, stirring to coat. Stir the chicken in the soy-ginger sauce until just thickened, around 2 minutes.

take-out chicken teriyaki in Dutch oven

14. Remove the chicken from the heat and serve with cooked Japanese-style short-grain rice and cabbage.
This dinner was unbelievably delicious and was so much better than any Take-out Chicken Teriyaki I have tried before. And with no preservatives or additives, like when you go to a buffet, the benefits to make your own meals from scratch far outweigh the desire to go out to eat. And the cost. $15 for this whole dinner, feeding our family of 6, instead of the cost to go to a restaurant saved us almost $50.
~Monica

better than take-out chicken teriyaki recipe with fried cabbage and rice

Recipe for Chicken Teriyaki with Fried Cabbage

Better than Take-out Chicken Teriyaki Ingredients

4 Tbsp sake
5 Tbsp soy sauce
1 1/2 pounds boneless, skinless chicken thighs
1/4 cup mirin
2 tsp white sugar
1 Tbsp finely grated ginger
1 1/2 cups cabbage, shredded
3 medium scallions, thinly sliced on diagonal
2 tsp unseasoned rice vinegar
1/4 tsp sesame oil
2 Tbsp cornstarch
4 tsp oil
3 cups cooked Japanese-style short-grain rice

Better than Take-out Chicken Teriyaki Directions

1. Firstly, dicing the chicken is important so then you can get the countertop area and your hands cleaned before continuing.
2. Secondly, in a medium bowl, whisk together 3 Tablespoons sake and 1 Tablespoon soy sauce.
3. Thirdly, add the diced chicken to the bowl with the sake and soy mixture and toss. Then set aside to rest for 20 minutes at room temperature, or up to 2 hours in the fridge.
4. In a small saucepan, combine 1 Tablespoon sake, 3 Tablespoon soy, mirin and sugar and bring the mixture to a simmer on medium, whisking until the sugar is dissolved.
5. When the mixture is still warm, remove the pan from the heat and then add 1 Tbsp ginger and whisk well.
6. On a cutting board, finely chop the cabbage and then place it into a medium bowl.
7. Measure and add 1 Tbsp soy, 2 tsp rice vinegar and 1/4 tsp sesame oil, then toss and set aside if you want it raw. However, you can also cook the cabbage in a pan on medium heat for 3-5 minutes.
8. Place a fine mesh strainer into a bowl and strain the juice out of the chicken, then wipe out the bowl.
9. Replace the chicken into the whipped-out bowl and then add the cornstarch and toss with the chicken to coat it.
10. In a 12-inch skillet, warm to medium-high heat and add 2 teaspoons oil until just before it smokes.
11. To the hot skillet, add half of the chicken and place it in an even layer to cook without stirring, 3-4 minutes.
12. When the bottoms are browned, the edges are just opaque, flip the chicken and cook an additional 3 minutes. Then, transfer the cooked chicken to a clean bowl or plate and continue to cook the remaining chicken.
13. When the chicken is all fully cooked, and out of the skillet, wipe out any residue and oil from the pan. Then place the cooked chicken back into the pan and pour in the soy mixture, stirring to coat. Stir the chicken in the soy-ginger sauce until just thickened, around 2 minutes.
14. Remove the chicken from the heat and serve with cooked Japanese-style short-grain rice and cabbage.
~Monica

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Published by Monica's Scratch Kitchen

I have not always had the skills to cook and bake from scratch. As a young wife, I bought every meal frozen or boxed and presented it to my husband with a flourish, believing myself a decadent cook. As our budget shrunk, and our family grew, I looked for ways to stretch our money to nourish our kids with the best for their hungry appetites. Hoping to find recipes and meals that they would love to eat. Through the last 5 years, I have learned so many cooking and baking lessons, and experienced many wins and failures. Come along with me on this journey as I share my recipes that work, how to make them on the cheap, and my tips and tricks to get my kids to eat homemade deliciousness! I will also share updates to our house that we have done in the last year since our move. With one income, we do most of the work ourselves and with amazing family and friends to help out, cutting costs but keeping style and money in the bank! I am a wife and mother of 3 boys and 1 princess. When I was a kid, I remember being asked what I wanted to be or do when I grew up. My response was, "a mom", and I am proud to grow up and be a mom to 4 amazing kids! Samuel is 11, Matthew is 8, Levi is 4, and Elliana is almost 2. We have been blessed to have kids who love to explore foods, to try new recipes, and enjoy helping us around the house. With 4 kids, you better believe they help clean! My husband Tyler and I have been married almost 13 years. We love our kids, we love outdoors, camping, canoeing, grilling, watching movies, and just hanging out making memories. A few years ago I gifted Tyler with his own "menu" book, where we write meals and foods we have loved to eat. Weekly our family decides what our meals will be and I make up a grocery list with what we need. It literally is my favorite chore! I love to shop, so shopping for food on a budget is my biggest win! Thank you for taking the time and visiting my site, Subscribe so you do not miss a post! Keep coming back to hear about new recipes, updates on our home, fun times with our kids, and how to make homemade deliciousness! ~Monica

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