Seattle folks know teriyaki chicken is the best here! Every restaurant makes it different and delicious. This recipe ensures the chicken (or whatever protein you use 😊) gets max flavor. The chicken is marinaded then the sauce gets made separately. ⭐ Cut 2 large chicken breast (feel free to use whatever protein you have, chicken thighs, fish, beef, even tofu) into large chunks and place in a large glass dish. Add salt, pepper and about 1 tbsp of veg oil to the chicken. ⭐ Make the marinade: 1 cup water, 1/4 cup soy sauce/tamari, 1/4 cup mirin (sweet cooking rice wine), dash of chili flakes (up it if you want it spicy), 1 tbsp brown sugar, 2 slices of fresh ginger, and salt & pepper. Put it all in a food processor and pulse slowly...it may spill. Add over chicken and put in the fridge for 3 hrs.
⭐ Make the sauce: Mix all in a separate container. 1 cup water, 2 tbsp soy sauce/tamari, 2 tbsp mixing, garlic and onion powder (to your liking, I added about 2 tsp each), salt and pepper. Mix and put aside until we need it.
⭐ In a large skillet (go stainless here if you have it), add 1 tbsp veg oil. Add chicken and cook over medium heat. Most of the moisture will evaporate as it cooks
⭐ As the moisture evaporates, the chicken will start to brown on the bottom of the pan. Add water and use a spoon to pick up all the brown bits (those are the flavor makers!), this is call 'deglazing.' (You can also deglaze with veg or chicken stock) Cook a few more minutes and do this process again. Set aside, your chicken is done cooking
⭐ Heat the sauce in a separate pan. Mix 1 tbsp cornstarch with 1 tbsp water and add. Cook over medium heat until boiling. Add this to the chicken
⭐ Eat it solo, with rice, with veggies! Top woth sesame seeds
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