This is just about the best, easiest chicken recipe out there. It’s great when it is, but sauce doesn’t always need to come from scratch. (I’m kind of partial to the Panda Express Mandarin Sauce* myself.) This homemade teriyaki doesn’t require any cutting or grating, just a little measuring, mixing, and simmering, but if that sounds like too much for you tonight, this cooking method works just as well with a store-bought sauce. The recipe calls for a couple of ingredients that you might not keep on hand if you don’t cook Japanese food often, but I’ve included substitutions in the recipe notes. It makes enough for 2 to 3 meals and will keep for a few weeks in the fridge. We’ll start out with Easy Teriyaki Chicken because it’s about as simple of a recipe as you can get.īefore we get to the good stuff, I want to say: I’m including a homemade teriyaki sauce recipe here. These are some of my most-made recipes, and I think you are going to love them. These are the recipes I make when there is no bone left in my body that can even fathom picking up a knife when dinnertime comes around. I have a few of those on the site already, like my Quick Rosemary Pork Chops or the World’s Easiest Chicken Taco Soup, but we can always use a few more. This month since it’s (nearly) fall, school has started, and the days are getting shorter, I thought I’d go with a theme we could all use right about now, dead simple recipes. We’re well into September, which means it’s time for a new recipe theme for the month! Last month’s theme was Slow Cooker recipes since it was way too hot in August to be running an oven. This easy teriyaki chicken with homemade teriyaki sauce has to be one of the simplest, most delicious dinners ever.
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