Chicken Teriyaki

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Very quick and good recipe. Also great with chicken pieces, marinated for 4 hours or so. Note the mirin is around 5 bucks for a small bottle.Also I baked the whole chicken pieces at 375 for 40 or so minutes.

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Awesome! Tasted just like take out, but better because you k ow what's actually going into it. I did double the sauce ingredients as well, just because my family likes sauce. Perfect!

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This was a run away family favorite! The sauce is sweet, smoky,and sticky, and, the chicken turns out tender and flavorful. I served this with some sushi rice as well as some steamed sugar snaps and snow peas. It is just as good, if not better, than teriyaki you can get at restaraunts. Some reviewers mentioned having trouble reducing the sauce. This was not a problem and only took a couple of minutes. It helps to use a pan that conducts heat well. I used a shallow, cast iron braiser and it worked like a charm. This is delicous and easy. Perfect for a weeknight treat.

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Be forewarned that the sauce is VERY salty, even when prepared with low sodium soy sauce! Next time, I will use half the amount of soy sauce called for in the recipe and add more brown sugar & a little more sake & mirin. Be careful, too, that you don't overcook the chicken otherwise it gets too dry. With these changes, it's a flavorful, easy dish.

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A wonderful teriyaki recipe!! It was fairly easy to make, though it took a little longer than making normal chicken because of the reduced sauce. Everyone loved it though; the teriyaki flavor is just right. I substituted the mirin and sake for some premade teriyaki sauce and it came out great. This recipe goes really well with Robin's bok-choy and Tyler's tempura.

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So delicious! I've been craving this since I saw Nigella make it and boy, was it great! I had to buy most all of the ingredients but it was so worth it. One of the previous reviews complained that there wasn't enough sauce for the rice so I just doubled the marinade recipe and it came out perfect! Can't wait to make it again!

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Yummy and easy but I agree with first reviewer... didn't exactly reduce to a syrup and I wanted to have some sauce for the rice. Chicken was very tender!

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Super quick and easy, great week night meal. Served with snow peas and Japanese noodles.

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Really liked the flavor, had a hard time getting the liquid to turn to syrup but it was still tasty.