Skillet Chicken Teriyaki Recipe
Do you spend a lot of money on takeout? We used to get Chinese food quite a bit and it didn’t take long for those little splurges to add up. I decided to do something about it by coming up with my own “Asian-inspired” recipes that were frugal and homemade. This skillet chicken teriyaki recipe is the perfect example. It uses an inexpensive cut of chicken (legs and thighs), and there are no fancy ingredients. I make do with what I have on hand as you’ll see when you read through the recipe. The end result is even tastier than our favorite takeout. Try it and taste for yourself.
- 2 tablespoons oil
- 3 pounds chicken pieces, skin and visible fat removed (legs & thighs are fine)
- 3/4 cup pineapple juice OR apple juice OR use the leftover juice from canned fruit OR a combination which suits your circumstances
- 1/3 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons vinegar
- 1/4 to 1/2 teaspoon dry ginger
- 1 tablespoon minced garlic, or 1/2 teaspoon garlic powder
Heat the oil in a 12-inch skillet. Arrange the chicken in the skillet. Fry over medium-high heat until the chicken browns slightly. Turn and brown the other side too. Pour the pineapple or other fruit juice into the skillet. Add the soy sauce, brown sugar, vinegar, dry ginger and garlic. Stir the sauce around the chicken to dissolve the sugar and ginger. Bring the mixture to a boil. Reduce the heat and cover. Simmer, covered for about 45 minutes. The liquid in the pan will thicken and coat the chicken in a very attractive sticky brown sauce. If the liquid is too watery, then remove the lid and simmer for a few minutes, or until it thickens up. Serve over rice. Makes 6 servings.
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