Time 10m Yield 4 servings Number Of Ingredients 8 Steps:
For the marinade: Combine the soy sauce, oil, sugar, ginger, sesame oil, sesame seeds, garlic and 1/2 teaspoon salt in a large resealable plastic bag. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds), squeeze out the air, seal tightly and massage gently to coat the chicken with marinade. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking. To cook: Remove the chicken from the bag, letting any excess marinade drip off, and transfer to a foil-lined baking sheet. Broil, turning halfway through, until lightly charred, cooked through and an instant-read thermometer registers 165 degrees F, about 12 minutes.
Time 10m Yield 24 Number Of Ingredients 9 Steps:
In a medium bowl, mix the soy sauce, water, sugar, Worcestershire sauce, vinegar, oil, onions, garlic powder, and ginger. Stir together until sugar dissolves. Voila - marinade!
Time 2h25m Yield 2 Number Of Ingredients 11 Steps:
Whisk together the soy sauce, water, sugar, honey, Worcestershire sauce, vinegar, olive oil, onion powder, garlic powder, and ground ginger in a large bowl. Pierce steaks several times with a fork. Marinate steaks in soy sauce mixture for at least 2 hours. Cook the steaks in a hot skillet, wok, or hibachi over medium heat; 7 minutes per side for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
Time 45m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Combine water, soy sauce, brown sugar, garlic and ginger. Whisk to mix well. Marinate chicken in half of sauce 2-3 hours, turning once. Stir cornstarch into remaining sauce and bring to boil over medium-high heat, stirring constantly, until mixture boils and thickens slightly (I did this step right before cooking chicken). Cool this mixture to room temperature. Drain marinade off of chicken, reserving 2 tbsp of the marinade; discard remaining marinade. Stir fry chicken in vegetable oil until chicken in almost done. Stir in reserved 2 tbsp of marinade and continue stir frying until chicken is done and glazed. Serve over hot rice with cooled teriyaki sauce.
Time 20m Number Of Ingredients 11 Steps:
Heat the oil in a non-stick pan over a medium heat. Add the chicken and fry for 7 mins, or until golden. Add the garlic and ginger and fry for 2 mins. Stir in the honey, soy sauce, vinegar and 100ml water. Bring to the boil and cook for 2 - 5 mins over a medium heat until the chicken is sticky and coated in a thick sauce. Scatter over the spring onions and sesame seeds, then serve the chicken with the rice and steamed veg.
Time 1h Yield 4 serving(s) Number Of Ingredients 15 Steps:
Mix marinade ingredients; soy sauce, water, sugar and mirin. Add chcken and marinade in refrigerator for 30 minutes. Mix 4 teaspoons cornstarch with 2 tablespoons water and set aside. In small sauce pan mix together Teriyaki Sauce ingredients; soy sauce, water, sugar, Mirin, ginger and garlic powder. Bring to a boil. Add cornstarch mixture. Stir until thickened. Brush sauce on chicken and grill or roast (at 350 degrees)f until done (basting several times). Keep sauce warm while chicken cooks. Cut chicken in bite size pieces. Arrange on top of bowl of rice with additional teriyaki sauce and sprinkle with sesame seeds.
