Recipe: Tasty Easy Braised "Teriyaki" Chicken

Recipe: Tasty Easy Braised "Teriyaki" Chicken Delicious, fresh and tasty.

Easy Braised "Teriyaki" Chicken. Great recipe for Easy Braised "Teriyaki" Chicken. Our kids love the flavor of regular Teriyaki Chicken, but sometimes I'm not up to the work of it. This braise hits all the notes and makes my life easier.

I chose dark meat because the flavor of the dark cuts is beyond amazing compared to the white cuts.

Sorry for my health conscious friends, but the simple rule of nature is that fat equals flavor.

Easy Braised "Teriyaki" Chicken step by step.

You can cook Easy Braised "Teriyaki" Chicken using 9 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Easy Braised "Teriyaki" Chicken

1. Prepare of chicken wings, drums or thighs, patted dry and seasoned with 3/4 teaspoon kosher salt.

2. Prepare of an onion, cut into 1/4-inch wide pieces.

3. You need of thin slices of fresh ginger root (about 1/8-inch thick) or 1/2 teaspoon dried ginger powder.

4. It’s of garlic, peeled and smashed.

5. You need of + 2 Tablespoons soy sauce.

6. You need of rice wine (you can use sake or a semi-dry white wine).

7. You need of + 2 Tablespoons sugar.

8. Prepare of water.

9. Prepare of chopped green onion for garnish.

Bring to a gentle boil, covered, over medium heat.

Give the chicken a gentle stir or two to redistribute the.

Chicken and Teriyaki Sauce Ingredients and Substitutes.

Chicken thighs will work great too, just cook a little longer.

Easy Braised "Teriyaki" Chicken step by step

1. Put all the ingredients into a 4 or 5 quart Dutch oven or a large, deep saute pan, with the chicken skin side down. Bring to a gentle boil, covered, over medium heat..

2. Once it comes to a gentle boil, let it stay there for about 2 minutes. Give the chicken a gentle stir or two to redistribute the ingredients then turn the heat down to medium low and simmer, lid askew for another 25 to 30 minutes, flipping the pieces of chicken mid way so the skin side is up..

3. 15 minutes before the braise is over, preheat your oven broiler so you can brown and caramelize the chicken skin. Once the braise time is up, put the chicken about 6 inches under the broiler for 3 to 5 minutes, depending on how brown you want the skin, but making sure to check at 3 minutes. I say this all the time, but things can go from perfectly caramelized to horribly burnt in a matter of seconds under the broiler..

4. NOTE FOR STEP 3: If you have one of those broiler drawers under the oven, preheat the oven to 500F instead and place the pot so that the food is 6 inches under the top heat element. Probably the second rack in the oven..

5. Transfer the chicken to a serving dish (or serve it in the pot in which you cooked it), garnish with chopped green onions and serve with steamed rice and a salad of choice..

6. Enjoy! :).

Olive oil: Vegetable oil can be used here as well.

Honey: If you don't have this you can use more brown sugar.

Dredge chicken pieces and make sure they are well coated on all sides.

Heat the skillet to Medium-Hi and add light olive oil.

Add coated chicken and cook until almost done.