Latest posts by Kumiko Ehrmantraut (see all)
- Crunchy Asian Chicken Wraps - July 15, 2020
This Brown Sugar Teriyaki Chicken is one of my favorite recipes of all time. As a little girl, I used to watch my mom make this recipe, and now as an adult, it's a favorite in my home. This was one of my grandma's recipes, and I am so excited to share it with all of you.
Now, I usually don't like chicken, thanks to a horrible episode of food poisoning, but this chicken recipe is too good not to eat. The homemade teriyaki sauce is perfectly paired with white rice and steamed veggies and comes directly from the pan. Yep, you don't have to make the sauce separately with this recipe, which is the main reason I love it so much. Super easy!
The base of the sauce is made with soy sauce and blended with brown sugar, ginger, and garlic powder. Pretty simple, right? The sauce comes thin which allows you to drizzle it over steamed veggies or white rice. You can take full control over the sauce consistency by adding some flour during the cooking process. My family has only thickened the sauce once, and ultimately decided we like it the way it is.
Make this recipe your own by adding sesame seeds, green onions, or cilantro. Get really crazy and add a spritz of lemon juice or fish oil to the mix. My husband, Tony, loves to pull apart the chicken and eat it as a teriyaki bowl. This makes delicious lunches for the next day. They are easy to grab when you are in a hurry, and the teriyaki bowls freeze well for safe keeping. However you decide to eat it, it's delicious. Enjoy!
- 1 package chicken thighs (12 piece)
- 1 cup brown sugar
- 1 cup soy sauce
- 1 tsp ground ginger
- 1 clove garlic (or ½ tsp garlic powder)
- ½ cup chopped green onions (optional)
- 3 cups cooked white rice
- Get your rice cooking, if you're serving this with rice.
- Preheat oven to 350.
- Place chicken thighs in glass baking pan.
- In a large bowl mix together brown sugar, soy sauce, ginger, and garlic.
- Pour mixture over the chicken thighs and then spoon sauce over the top of the chicken. I like to make sure all of the chicken is covered before placing it in the oven.
- Cook uncovered for 30 minutes, turn, and then place back in the over for another 30 minutes.
- Serve over rice topped with green onions, sesame seeds, or other optional ingredients.
If you want a thicker sauce, take one cup of sauce from the pan and stir in 1 tsp cornstarch with 1 tsp water.
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Quite fascinating combination of skills – money management, helping women.and blogging about food. I like your blogging too. Please keep it going as many will be helped as a result.
Thank you Lee!