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.
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.
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 for Take-out Chicken Teriyaki
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
Directions for Take-out Chicken Teriyaki
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. 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.
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. 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.
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
Recipe for Chicken Teriyaki with Fried Cabbage
Better than Take-out Chicken Teriyaki Recipe
Equipment
- 6-Quart Dutch Oven
- Medium Bowl
- Cutting board
- Small Saucepan
- Large Saucepan or Skillet
Ingredients
- 4 Tbsp Sake
- 5 Tbsp Soy Sauce
- 1 1/2 pounds Chicken Thighs boneless, skinless
- 1/4 cup Mirin
- 2 tsp Granulated Sugar
- 1 Tbsp Ginger grated
- 1 Cabbage Head shredded
- 3 medium Scallions thinly sliced on a diagonal
- 2 tsp Unsweetened Rice Vinegar
- 1/4 tsp Sesame Oil
- 2 Tbsp Corn Starch
- 4 tsp Oil
- 3 cups Rice cooked
Instructions
Prep the Chicken
- Dicing the chicken is important so then you can get the countertop area and your hands cleaned before continuing.
- In a medium bowl, whisk together 3 Tablespoons sake and 1 Tablespoon soy sauce.
- 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.
Make the Teriyaki Sauce
- 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.
- When the mixture is still warm, remove the pan from the heat and then add 1 Tbsp ginger and whisk well.
- On a cutting board, finely chop the cabbage and then place it into a medium bowl.
- 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.
- Place a fine mesh strainer into a bowl and strain the juice out of the chicken, then wipe out the bowl.
- Replace the chicken into the whipped-out bowl and then add the cornstarch and toss with the chicken to coat it.
- In a 12-inch skillet, warm to medium-high heat and add 2 teaspoons oil until just before it smokes.
- To the hot skillet, add half of the chicken and place it in an even layer to cook without stirring, 3-4 minutes.
- 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.
- 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.
- Remove the chicken from the heat and serve with cooked Japanese-style short-grain rice and cabbage.
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