5-Spice Chicken Teriyaki | MYOTO Recipe

5-Spice Chicken Teriyaki | MYOTO Recipe

Free UPS® ground shipping on orders over $99 for a limited time.

Orders under $99 will be charged a flat rate of $8.

Orders may not be shipped to P.O. boxes.

Orders placed before 11:59 a.m. ET / 8:59 a.m. PT will ship the same business day. Orders placed at 11:59 a.m. ET / 8:59 a.m. PT will ship the next business day.

Shipping charges for non-UPS® ground shipping orders are calculated on total shipping weight and ship-to address location.

We currently ship to the Continental US, Alaska, Hawaii, PO Boxes, Army Post Offices (APO), and Fleet Post Offices (FPO).

All orders shipping to an APO, FPO, or PO Box address will be fulfilled via USPS.

There are two ways to track your order:

  1. Once your order has shipped you will receive a shipping confirmation email. On this email is a tracking number. You can click on that link to track the your order delivery.
  2. If you have created an account on Potsandpans.com, you can login to your account to view your order history and the UPS or USPS tracking link for each order.

save up to $60 on new cook + create sets!SHOP NOW

5-Spice Chicken Teriyaki | MYOTO Recipe

HOME > Recipes > 5-Spice Chicken Teriyaki | MYOTO Recipe

Ingredients

  • 1/3 cup EACH light soy sauce and dark soy sauce

  • 2 tablespoons light brown sugar

  • 2 inches ginger root, peeled and grated or minced

  • 4 cloves garlic, grated or finely minced

  • 1 tablespoon toasted sesame oil

  • 1 tablespoon 5-spice powder

  • 2 teaspoons coarsely ground Sichuan peppercorns or coarse black pepper (Sichuan pepper is in 5-spice powder, but we are bumping it up here)

  • 1/8 teaspoon smoked cinnamon, optional (cinnamon is in 5-spice powder, but this adds a smoky flavor; Rach likes La Boite)

  • 2 teaspoons corn starch mixed with a splash of warm water to form a slurry

  • 8 boneless, skinless chicken thighs

  • 2 ¼ cups chicken bone broth or stock

  • 1 ½ cups basmati or jasmine rice

  • 2 tablespoons neutral oil

  • 4 scallions, chopped

  • 4 tablespoons toasted sesame seeds

Preparation

Serves: 4

Mix the ingredients for sauce in bowl. Add half of the sauce to a bowl or sealable plastic bag with the chicken, toss to coat and let stand 20-30 minutes. 

Prepare your rice. Bring the bone broth, stock or water and rice to a boil, cover 15 minutes at rolling simmer, then remove from heat to rest. Saute or steam your vegetable of choice.

Heat oil in a large nonstick pan over medium-high heat and cook chicken about 4 minutes per side, once cooked on both sides pour in the remaining sauce + coat the chicken until shellacked. Serve chicken with rice and veg and top with scallions and sesame seeds. 

Read More

Laisser un commentaire

Your email address will not be published.