Every time that I take the kids to the mall, we have to stop at the food court. Well, that’s after we have done the trampoline-bungee jump-money pit thing and the hurricane simulation chamber. Since when has the mall become as touristy as Branson?
Anyway, after doing all of the things that we DIDN’T go to the mall to do, we stop to get lunch/dinner, and the twins always go to the same places. One picks Subway and one picks the Japanese Grill. The Japanese grill is the place that sautes the food right in front of you and they are always handing out samples of their Teriyaki chicken. They serve the chicken with a variety of sauteed vegetables that consists mainly of cabbage. It’s all good though.
I have tried to recreate this dish on numerous occasions. And when I found this recipe, I was not holding out much hope that it would be better. But, finally, this was it! I promise, this is the way to prepare Teriyaki chicken just like they do at the mall.
I made this last night and the kids ate almost all of it. I have some very picky eaters, so I was excited to see them eating more than one helping. The hubby doesn’t like Teriyaki, so I made him something else. But, I think he would have liked it if I had made it gluten free.
Try the recipe, make sure you use the thigh meat like the recipes calls for, and then let me know what you think. I thought it was great!
Modified from: Technicolor Kitchen
Makes 4 Servings
1/4 cup Mirin (found in Asian aisle)
1/4 cup soy sauce
2 tbsp light brown sugar
2 tsp grated ginger
4 spring onions – chopped, white part only
Splash of Sesame oil
2 lbs of chicken thigh meat (chopped off bone)
1/2 tbsp vegetable oil
Chop up the chicken. Mix Mirin, soy sauce, brown sugar, ginger, onions and sesame oil in a large bowl. Place chicken in bowl and stir to coat. Let marinate for 25-30 minutes.
Add vegetable oil to large skillet or wok and heat over medium heat. Using a slotted spoon, remove chicken from marinade and add to the pan frying until chicken appears done on the outside. Pour marinade into pan with chicken and bring to a boil then reduce heat to low and simmer with a lid for 5-10 minutes. Serve over steamed, white rice.