Teriyaki Chicken by Mill Scale
"This recipe is a fun twist on the Teriyaki Chicken that we all grew up eating. This recipe is designed for about 1 1/2 pounds of chicken. You can adjust the amount of the sauce you make based on the amount of Chicken you will be cooking. I love to serve it over some steamed rice with toasted sesame seeds as garnish." - Max Frisbie, Mill Scale's Culinary Director
INGREDIENTS:
- 3 Scallions
- 6 Garlic Cloves
- 1 T Grated Ginger
- 1/2 c Tamari
- 1/4 c Raw Honey
- 2 T Rice Vinegar
- 1 T Arrowroot Starch
- 4 T Water
- 1 T Butter
- Kosher Salt
- Freshly Ground Black Pepper
INSTRUCTIONS:
- Choose your Favorite Force of Nature Chicken to begin the dish.
- Season the chicken with salt and pepper to taste.
- In a separate bowl, add the soy sauce, honey and rice vinegar. Stir until honey is fully dissolved.
- Finely chop the scallion and garlic and add that to the mixture. Grate 1 T of fresh ginger and add that as well.Melt 1 T of butter in a pan large enough to accommodate the amount of Chicken you will be cooking.
- Once the butter is fully melted and begins to froth in the pan, add your chicken and cook until golden brown on all sides.
- Once the chicken is golden brown on all sides, turn down the temperature in the pan to a medium low and add the sauce.
- Allow for the sauce to finish cooking the chicken and reduce slightly. Finishing the chicken in the sauce like this helps impart more of the flavors into the chicken, opposed to just adding it at the very end.
- Once your chicken reaches a temperature of 165 degrees fahrenheit, add a mixture of 4 T water and 1 T cornstarch.
- Stir well to prevent any clumping and allow sauce to thicken.
- Once the sauce has thickened - Serve and ENJOY!
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