Master the art of chicken teriyaki: a step-by-step guide for pinoy chefs

Craving the irresistible flavors of chicken teriyaki with a Pinoy twist? Look no further! This detailed guide will walk you through the art of cooking this delectable dish with ease. Let’s dive into the sweet and savory journey of “How to Cook Chicken Teriyaki Panlasang Pinoy.”

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup honey
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1/4 cup cornstarch
• 1/4 cup water

Instructions:

1. Marinate the Chicken: In a large bowl, combine the chicken pieces with the soy sauce, brown sugar, honey, garlic, and ginger. Mix well to ensure even distribution. Cover and refrigerate for at least 30 minutes, or up to overnight.

2. Prepare the Sauce: In a small bowl, whisk together the cornstarch and water until smooth. This will create a thickening agent for the sauce.

3. Heat the Oil: In a large skillet or wok over medium-high heat, heat the vegetable oil.

4. Sear the Chicken: Remove the chicken from the marinade and shake off any excess. Add the chicken to the hot oil and cook until browned on all sides.

5. Add the Marinade: Pour the reserved marinade into the skillet and bring to a boil. Reduce heat to medium and simmer for 5-7 minutes, or until the chicken is cooked through.

6. Thicken the Sauce: Gradually whisk in the cornstarch mixture into the simmering sauce. Cook for another 2-3 minutes, or until the sauce reaches your desired consistency.

7. Serve and Enjoy: Serve the Chicken Teriyaki Panlasang Pinoy over rice or noodles. Garnish with green onions or sesame seeds for an extra touch of flavor.

Tips:

• For a richer flavor, use dark soy sauce.
• If you don’t have brown sugar, you can use white sugar instead.
• Add a touch of heat by including a teaspoon of Sriracha or chili flakes to the marinade.
• To ensure the chicken is cooked through, use a meat thermometer to check the internal temperature, which should be 165°F (74°C).
• Serve with your favorite sides, such as steamed vegetables, mashed potatoes, or a side salad.

Variations:

• Chicken Teriyaki with Pineapple: Add diced pineapple chunks to the marinade for a tropical twist.
• Chicken Teriyaki with Mushrooms: Sauté some sliced mushrooms with the chicken for an earthy flavor.
• Chicken Teriyaki with Bell Peppers: Add colorful bell peppers to the skillet for a vibrant and crunchy addition.

Storage:

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in the microwave or on the stovetop over low heat until warmed through.

Benefits of Chicken Teriyaki Panlasang Pinoy:

• Rich in protein and essential vitamins and minerals
• Easy to digest and suitable for all ages
• Versatile dish that can be served with a variety of sides
• Can be prepared ahead of time for quick and easy meals

Final Note:

Embark on a culinary adventure with this mouthwatering recipe for Chicken Teriyaki Panlasang Pinoy. Its sweet and savory flavors, combined with the Pinoy twist, will tantalize your taste buds and leave you craving for more. Whether you’re a seasoned chef or a home cook looking to impress, this guide will empower you to create a dish that will delight your family and friends.

Quick Answers to Your FAQs

Q: Can I use chicken thighs instead of chicken breasts?
A: Yes, you can use boneless, skinless chicken thighs. They will take slightly longer to cook.

Q: What can I use if I don’t have cornstarch?
A: You can use flour as a substitute for cornstarch. Use the same amount as specified in the recipe.

Q: How do I make the sauce thicker if it’s too thin?
A: Make a slurry by mixing equal parts cornstarch and water. Gradually whisk the slurry into the simmering sauce until it reaches your desired consistency.