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Everybody likes the idea of taking a seat to a delicious home-cooked meal, yet with today's hectic routines, it can be more challenging than ever to find the moment to put one together. The good news is, aid is out there, the Teriyaki Chicken recipe and guidance in this short article will help you assembled well balanced meals for your family in a remarkably, short time.

Provide For the chicken:.
You need boneless, skin-on chicken thigh meat.
You need to prepare lite soy sauce.
Provide garlic, crushed.
You need rice wine, sake, or white wine.
Provide brown sugar.
Prepare thin slices fresh ginger (or if you don't have fresh, use 1/8 teaspoon powdered).
Use For the glaze:.
You need to prepare lite soy sauce.
Provide fresh ginger.
You need garlic, crushed.
Provide of an onion.
Use rice wine, sake, or white wine.
Provide brown sugar.
You need to prepare white sugar.
Prepare corn starch slurried (dissolved) in 1 Tablespoon cold water.
Use unsalted chicken stock.

Season the chicken with the marinade ingredients and mix gently but thoroughly to evenly incorporate. If you're planning to cook the chicken shortly, leave it out while you make your glaze. Otherwise, refrigerate until 30 minutes before you plan to cook it. I say it all the time, and I'll say it again that for the most part, most things cook better at room temp..
While the chicken is marinating, put all the glaze ingredients except the corn starch slurry and unsalted chicken stock in a small saucepan and bring to a very gentle boil over medium heat..
Once the glaze has come to a gentle boil (you should see gentle, infrequent bubbles rising to the surface and popping), add the cornstarch slurry and unsalted chicken stock, and bring back up to a very gentle boil over medium heat. When the glaze comes back up to a gentle boil, reduce the heat to low and let simmer for another 5 to 7 minutes, and cut the heat..
While the glaze is cooling, preheat the oven to 400F and place the chicken meat side down on a foil lined pan..
Roast the chicken for about 15 minutes in the 400F oven, then turn on the broiler, and place the chicken about 4 inches under the broiler to crisp up the skin another 2 minutes or so. After 1 minute, check the chicken every 15 seconds or so and take it out when it looks like this. When you put anything sweet and fatty under the broiler, it can go from perfectly charred to burnt beyond recognition in a matter of seconds. Best to be vigilant! :).
Slice skin side down - and do it decisively so you cut through the skin - and serve with a little glaze spooned over. On this particular day, we ate it with a little steamed white rice, some garden salad dressed with homemade Thousand Island, and a ham tamagoyaki (rolled omelette)..
Enjoy! :).

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