Grandma Dee’s Chick-en Teriyaki (uses only one pan!)

This recipe is one that was passed down by my mom, and is absolutely one of my favorites.  This is so easy to prepare, and is great to make up for others who may need a meal cooked for them.  Just add some rice and a little Asian salad and you have a wonderful meal!

Chick-en Teriyaki
Thaw out 3 lbs. of chicken (you can use a whole cut up chicken, bone-in chicken thighs,or skinless/boneless chicken thighs.  I used skinless/boneless because that’s what I had.  You could use breasts, too, but they are typically not as moist and flavorful as the thighs.)
In a 9×13 pan, mix together 1 cup soy sauce, 1/2 to 1 cup brown suger (depending upon how sweet you like it),  1 clove garlic or 1 teaspoon powered garlic (I used the powdered ‘cuz I was kinda in a rush), 1 teaspoon powdered ginger (you can use fresh if you want, but I was fresh out).
You can also add a small can of crushed pineapple to this, but I didn’t have any.
Cut up 1 green pepper and 1 onion and stir it into the sauce.

Press the chicken into the sauce, coat them, and lay them out evenly in the pan.
Sprinkle with salt and pepper and sesame seeds.

Marinate a few hours, by turning the chicken over every so often. (You don’t have to marinate it, really — it’s good even if you just rush it together.  It’s just better marinated.)

Cover with foil and cook at 350 degrees for 1/2 hour.

Uncover and cook about 45 minutes to an hour more, until it’s all bubbly.

Serve over rice (I use this kind:)

and serve with a nice salad with fried crunchies, almonds, and a nice Asian dressing.

Enjoy!

Recipe in full below:



Chick-en Teriyaki

3 lbs. of chicken (whole cut up chicken, bone-in chicken thighs, or skinless/boneless chicken thighs.)

In a 9×13 pan, mix together:

1 cup soy sauce
1/2 to 1 cup brown suger (depending upon how sweet you like it)
1 clove garlic or 1 teaspoon powered garlic
1 teaspoon powdered ginger (you can use fresh if you want)

You can also add a small can of crushed pineapple to this
Cut up 1 green pepper and 1 onion and stir it into the sauce.

Press the chicken into the sauce, coat them, and lay them out evenly in the pan.

Sprinkle with salt and pepper and sesame seeds.

Marinate a few hours, by turning the chicken over every so often. (You don’t have to marinate it, really — it’s good even if you just rush it together.)

Cover with foil and cook at 350 degrees for 1/2 hour.
Uncover and cook about 45 minutes to an hour more, until it’s all bubbly.

Enjoy with rice and salad!

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Comments

Grandma Dee’s Chick-en Teriyaki (uses only one pan!) — 4 Comments

  1. So, can this be made ahead and frozen? My daughter is getting married and we will have LOTS of out-of-town family. I'm needing some make-ahead-and-freeze meals so I don't have to worry. Any additional information would be helpful! Thanks!

  2. Hello! Yes, this can be frozen and reheated! I would try it ahead of time (maybe a week ahead) to try it, just for your own comfort level. It can also be easily prepared the morning of or night before and put in the fridge to marinate – the marinade is so easy.

    I hope this helps! Let me know if you have any questions!

    God bless,

    TK

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