Big Teriyaki Chicken Plate Lunch

2-4 servings
12 min

Lunch for the win- Saucy, Sweet, and a lil’ Salty Teriyaki chicken plate lunch. We’ll be using chicken thighs that are tender and juicy and marinated to perfection. So, let’s talk lunch?


Lunch in Hawaii is the ultimate meal. Especially if you’re at a favorite Korean BBQ place and order a mixed plate lunch- a toxicating medley of Teriyaki chicken, Kalbi ribs, and fat mounds of fried rice. DUDE. So Ono!!!

With an ode to that satisfying plate lunch style meal, we are serving up a delicious lunch/dinner of homemade Teriyaki chicken served with white rice and lots of extra sauce, cause there is never too much sauce!


Teriyaki- a Japanese dish made of chicken thighs, breast, or drumsticks, lacquered in a glossy sauce based on soy sauce, sugar, and, traditionally, sake(we’ll be using white wine here for the sake of most home kitchens).

TERI means shine or gloss(which the sauce gets from the sugar content), and YAKI refers to the cooking method- grilled or broiled. Or in our case, seared.


While Teriyaki is associated by most of the world as part of Japanese cuisine, in Japan there is no authentic Teriyaki sauce. This marinade was in fact invented by Japanese settlers to Hawaii. They arrived starting in 1885 and the newcomers mixed local ingredients like pineapple juice and sugar with soy sauce from their homeland to create a sweet medley.

This Teriyaki recipe is really simple but really good!! I like to marinate the chicken overnight so the marinade can really soak into every bite….but if you only have an hour or two to spare, that works fine too.


What you’ll need for the marinade:

chicken stock(or turkey/vergetable stock)


* Soy sauce( our favorite brand is Kikkoman)(affiliate link!)


*dry white wine(you can use Sake if you have


*sugar


*fresh garlic


*fresh ginger


TIP: peel ginger not with a peeler but with a small spoon. Ginger skin is very thin and comes off easily; the spoon lets you get in all the little nooks. Try it!
dip dip, saucy dip

Pan Sear

The marinade for the chicken is juicy so there is no need for any oil while searing. Just make sure, after the first 2 minutes of searing(one minute on each side), that you flip the chicken to prevent burning. It will be a beautiful golden brown and the meat is so tender and delicious.


I hope you love this Teriyaki Chicken Plate Lunch like we do- be sure to leave a review and a comment below if you make it, and always share your photos with us on Instagram! As always, Happy Cooking!

Big Teriyaki Chicken Plate Lunch

Recipe details

  • 2-4  servings
  • Prep time: 5 Minutes Cook time: 7 Minutes Total time: 12 min
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Ingredients


  • 1 package chicken thighs, cleaned (pargiyot in Israel)
  • 1/3 cup chicken/turkey/vegetable stock
  • 1/3 cup soy sauce
  • 1/3 cup dry white wine
  • 1/4 cup + 1 Tbs sugar
  • 1 1/2 tsp garlic, finely minced(3 cloves)
  • 1 tsp ginger, peeled and finely minced

Serving

  • jasmine rice
  • sprinkle of green onion

Instructions

Sauce

Add all of the sauce ingredients to a small bowl and whisk to combine.
Set aside 1/4 cup of the sauce as marinade and place the rest in a small saucepan.One by one, dip each chicken thigh into the marinade, place in a container or plate, and into the fridge to marinate for 30 minutes, or overnight. (a couple hours or overnight is best as the flavour has time to seep into the meat).
Set the saucepan with remaining sauce over medium-high heat and bring it to a boil. Let boil for 3-5 minutes, until thickened slightly(it will get thicker as it sits and cools).Once your chicken is finished marinating, heat a frying pan and add the chicken thighs in a single layer. Sear on each side for one minute, lower the heat, and add the sauce the chicken was marinating in. Continue to cook for about another 5 minutes, flipping occasionally to prevent burning. The chicken will turn a beautiful golden brown- when it is cooked through shut off the flame.
Working one at a time, lay the chicken thighs on a cutting board and slice them on the diagonal into 1/2 inch thick strips. Keep the shape of the cutlet, slide your knife under the chicken slices and transfer them to a plate.Add a scoop of white rice to each plate and sprinkle the top of the rice with thinly sliced green onions. Spoon over the hot thickened sauce from the pan, and serve up!
Estelle  Chait
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