Fast and Easy Home Made Chicken Teriyaki

My daughter and I started with hunger. We came up with a plan. We decided to make a fast and easy meal. She and I ended up making the best tasting home made chicken teriyaki we had ever made together! Ok, honestly, we hadn’t ever made chicken teriyaki together, so, yes, it was the best we had ever made together!

In cooking, everything starts with a list of food items, (and it doesn’t hurt if you have some appliances, like a wok and a rice cooker).

Ingredients, (try to use organics whenever you can)

  • 1 ½ cups white rice cooked with 1 ½ teaspoon salt
  • spray olive oil
  • 2 pounds boneless, skinless chicken thighs
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon granulated garlic
  • 1 teaspoon onion powder
  • ¼ teaspoon curry powder
  • 1 whole large yellow onion
  • 2 medium size zucchini
  • ¼ cup coconut liquid aminos
  • 1 tablespoon minced squeeze garlic
  • 1 tablespoon corn starch

Rice

Begin by making rice, (either use your rice cooker or use a pan with a lid, to cook you rice). For this recipe, we are using a rice cooker.

My daughter trusts Aroma brand rice cooker and has used hers for quite some time. I bought one on her recommendation. I love mine. It makes rice cooking so easy. The rice cooker I have can make up to 8 cups of cooked rice. There is a bigger size (for bigger families and parties). It can cook up to 20 cups of cooked rice.

In this recipe, we have added 1 ½ cups of uncooked white rice into the rice cooker, (the amount of water required for the rice, is addressed inside the rice cooker, or in the manual it came with).

Add 1 ½ teaspoons of salt into the rice cooker, stir it, close the lid and start the rice cooking.

A Word of Advice

This meal cooks pretty fast. At this point, I’d advise you set all of your dry ingredients out, along with your measuring, stirring and mixing devices, (so they are ready nearby, when you need them).

This recipe will be made in a 6 liter electric wok. A 6 quart pan (which is 5.7 liters), can be used instead, if you don’t have an electric wok).

Sadly, I don’t find the Rival electric wok being sold at this time. I did find a 5 quart (which is 4.7 liter), electric wok made by Aroma though! That should work well for my needs.

For this recipe, you won’t need the lid until the end. Once everyone is served, (if there is any food left in the wok), you may want to cover it.

Spray the wok with olive oil.

See the little droplets of olive oil in the wok? This will help give you an idea of how much is needed.

Don’t turn the heat on yet, because you have 3 things to prepare, (zucchini, onion and chicken thighs).

Begin With Preparing the Vegetables

Rinse the exterior of the 2 zucchini. Quarter the zucchini lengthwise, then slice the quarters. Put the zucchini in a bowl, (set it aside for later).

Cut the top off of the yellow onion, peel it and rinse it under cold water. Slice the entire onion, (cut off and discard the root end). Put the sliced onion in a bowl, (set it aside for later).

Prepare the Chicken, Turn on the Wok and Begin by Seasoning and Browning the Chicken

Slice 2 pounds of boneless skinless chicken thighs into strips. The strips seen below are about 2 inches long.

Turn on the wok, setting it to 300°F, (149°C).

Once you see the oil is beginning to heat, add the raw chicken into the wok.

Now, sprinkle and stir all of the following seasonings, into the chicken;

  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon granulated garlic
  • 1 teaspoon onion powder
  • ¼ teaspoon curry powder

Allow the chicken to brown for a while.

Time to Add and Cook the Remaining Ingredients

Add the sliced onion.

Allow the onion to become slightly translucent, then add the zucchini.

Allow the zucchini to become translucent in it’s center.

Add ¼ cup coconut liquid aminos.

Now, add 3 teaspoons squeeze minced garlic, (yes, more garlic). I heard, if you want a spicier, more flavorful chicken teriyaki, add the minced garlic later in the cooking, (so now works well for this).

Mix 1 tablespoon corn starch with cool water, (use just enough water so the mixture becomes the consistency of milk).

Pour the corn starch mixture, into the center of the wok, while stirring constantly.

The corn starch will thicken.

At this point, the chicken teriyaki is ready to be served.

Turn off the wok and either turn off the rice cooker or leave it on warm until you are done with it.

Serve the chicken teriyaki over the rice.

This meal is set with a ceramic sauce dish, a ceramic rice bowl with a tray, porcelain chopsticks and a little white porcelain swan, that doubles as a chopstick holder.

The tastiest meals are presented well.

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