Chicken in teriyaki sauce
4 servings
45 minutes
Chicken in teriyaki sauce is an amazing combination of sweetness and spiciness inspired by Asian traditions but adapted for European cuisine. Soy sauce and brown sugar create a caramelized glaze that soaks into the tender chicken fillet, making it juicy and flavorful. Ginger and garlic add a subtle heat, while apple cider vinegar provides a balanced tanginess. The dish pairs perfectly with rice or fresh vegetables, and its appetizing shine and rich taste make it an excellent choice for family dinners or festive tables. Baked in the oven, the meat gradually absorbs the sauce, and stirring every few minutes helps create the perfect texture. Enjoy this tender and rich dish that brings warmth and comfort with every bite.
1
In a small saucepan, mix sugar, soy sauce, vinegar, pepper, cornstarch dissolved in 50 ml of cold water, grated ginger and garlic.
- Brown sugar: 150 g
- Soy sauce: 125 ml
- Apple cider vinegar: 4 tablespoons
- Ground black pepper: 1 teaspoon
- Starch: 2 teaspoons
- Garlic: 4 cloves
- Ginger root: 1 piece
2
Stirring, we bring to a boil, the sauce should not thicken.
3
We will grease the baking tray with oil.
4
We will place the chicken fillet, previously cut into medium-sized pieces. (Instead of chicken fillet, wings or thighs can be used)
- Chicken: 1 kg
5
Pour the sauce and send it to a preheated oven at 220 degrees for 30 minutes.
- Soy sauce: 125 ml
6
Stir every 5-7 minutes to ensure the meat absorbs the sauce well.
