Better than Takeout Teriyaki Chicken
Pineapple Juice or Brown Sugar In Teriyaki Sauce?
In this recipe for teriyaki chicken, you can use either brown sugar or pineapple juice for the sweetness. The pineapple juice adds a tangy sweetness that taste tropical and more fruity. This taste delicious in warmer seasons. This option is brighter and lighter. Adding pineapple juice to Teriyaki is popular in Hawaii, due to the abundance of the fruit. Pineapple juice is used as a natural sweetener and tenderizer.
On the other hand, brown sugar adds a deeper, richer sweetness that balances out the sauce’s saltiness. This addition makes the sauce stickier and thicker. Brown sugar was incorporated into Teriyaki sauce by Americans.
Why use broth to cook rice?
I like to swap water with a vegetable, chicken ,or bone broth when cooking my rice. I like to use a low-sodium option to keep the salt lower. The rice absorbs so much flavor into rice that you cannot achieve by using water. Chicken and beef broth add a heartier and comforting flavor, as vegetable broth keeps it light but flavorful.
Often, broth can add collagen, amino acids, and some micronutrients. Not only does it taste better, but it has a small health benefit too!
Doing this will change the rice’s color, so do not be alarmed if your rice is not super white when making it this way! In this picture, I used a vegetable broth, so tomatoes were one of the ingredients in the broth. You can see how my rice has a slight color to it.
Why Make Teriyaki Chicken at Home?
We all love Chinese takeout. But when you have the time, it is worth making your own teriyaki chicken yourself. Not only does everything taste better when homemade, but making this at home gives you more control over portions and your recipe. When ordering dishes like this for takeout, places often use a lot of fat or unnecessary ingredients. In addition, rice portions tend to be much larger than recommended for a serving size. When you make this at home, you can focus on adding more protein, less fat, and proper portions of rice. For a lower sodium option, you can add less sauce to your chicken.
The nutrition for this recipe is automatically calculated through Nutrifox, however, I did not have it calculate with the entire amount of the marinade portion, since it is discarded.
PrintBetter than Takeout Teriyaki Chicken
Ingredients
– 4 garlic cloves minced
– 4 tsp ginger minced
– 1/3 cup low-sodium soy sauce
– 1/3 cup brown sugar OR pineapple juice
– 1/4 cup white wine vinegar
– 2 tbsp honey
– 2 cups water
– 2 tbsp cornstarch
– 2 tsp sesame oil
– 2 chicken breasts
– 1 cup rice
– 2 cups of vegetable/chicken/bone broth
– 1 head of broccoli
– 1 tbsp lemon pepper
– 1 tbsp olive oil
– 1 green onion
– 1 tsp sesame seeds
Instructions
1. Cut the chicken into cubes and trim to preference. On a separate cutting board and with a clean knife, mince garlic and ginger. Cut broccoli into smaller florets and dice green onion.
2. In a small bowl, mix garlic, ginger, soy sauce, brown sugar/pineapple juice, white wine vinegar, honey, sesame oil, and water. Split the mixture in half. One half put to the side for later, and in the other, put the cubed chicken breast in for 30 minutes to 1 hour to marinate
3. After that amount of time, pour rice and broth into a rice cooker or pot. Cook until broth is absorbed and rice is tender and fluffy.
4. Add 1/2 tbsp olive oil onto the stove. On medium heat, cook broccoli seasoned with lemon pepper until broccoli is tender and looks slightly roasted.
5. Add the other 1/2 tbsp olive oil to another pan. Drain and discard the liquid of the marinade, and cook the chicken on medium-high heat until it reaches an internal temperature of 165 degrees Fahrenheit
6. In a small pot, put the sauce you put to the size earlier, and add the cornstarch. Wisk on medium-low heat until the sauce thicken and turns a deeper color. The toss with chicken
7. Plate with rice, chicken, broccoli, and garnish with green onion and sesame seeds.
8. Enjoy!