Teriyaki Chicken!

So I have some exciting news to share with you all...my kitchen is getting an upgrade! The hubby and I have purchased our first house and I'm getting a whole new kitchen!! It is absolutely amazing and I'll share pictures with you in a future post. With that being said, we are now moving eight people, a dog, a cat, and a houseful of things and I don't have much time for home cooking. I did manage this last week, however, to whip up this teriyaki chicken dish and the family absolutely loved it. It was actually the first time I've attempted this from scratch, but after doing some research I felt like I could pull it off and it wouldn't be too time consuming. It turned out great and the most time consuming thing for me was to debone the chicken thighs I had. Make this the next time you are in to mood for some Asian flavors and your family will be sure to enjoy it!

What's cooking in my kitchen this week:
Teriyaki chicken

What you'll need:
4-5 lbs chicken thighs, deskined and deboned (if not already that way)
3 tsp fresh mined garlic, split in half
3 tsp fresh minded ginger, split in half
1 cup soy sauce, split in half
1/2 cup water, split in half
4 Tbsp rice vinegar, split in half
4 Tbsp brown sugar, split in half
1/2 cup sugar, split in half
1 Tbsp cornstarch, split in half
2 tsp sesame seeds, split in half

I served mine with rice, broccoli and fried gyoza (pot stickers), so you'll also want to get whatever sides you want to serve when you decide to make this.

How to make it:
All of the ingredients, except the chicken, will be split in half to make the marinade for the chicken and then extra teriyaki sauce to drizzle over everything once it's all cooked. First you'll need to make the teriyaki marinade for the chicken. Mince up the garlic and put in small bowl.

Next, mince up the ginger. You will need to take the skin off the ginger root before you start to mince it up.

Combine half of all of the following in a small bowl: soy sauce, water, rice vinegar, brown sugar, sugar, minced garlic, minced ginger, cornstarch, and sesame seeds. Whisk together until well mixed.

Next, cut up chicken into bite size pieces. Place in container and pour marinade over chicken. Stir around to make sure all chicken has been coated with the marinade. Let sit for at least 20 minutes.

Combine other half of the soy sauce, water, rice vinegar, brown sugar, sugar, minced garlic, minced ginger, cornstarch, and sesame seeds in sauce pan and whisk together until mixed. Cook sauce on medium heat until has thickened and reduced by half, about 15 minutes. Set aside to cool.

At this point, I started cooking the rice, steaming the broccoli, and frying up the gyoza. Once all the gyoza had been fired, I cooked the chicken in a wok (if you don't have done a non-stick skillet will do) on medium-high heat in three batches for about 10 minutes each, making sure to have some of the liquid from the marinade - the cornstarch in it made a nice sauce while the chicken cooked.

Serve with steamed rice, steamed broccoli, fried gyoza and drizzle some of the teriyaki sauce you made on the stove over top. Enjoy!

Did you know?
On this day in 1920, Frank Perdue president of Perdue Farms was born (died March 31, 2005). He was the son of the company's founder Arthur Perdue. Perdue is the 3rd largest poultry company in the U.S.