Chicken teriyaki is a popular Japanese dish. Basic teriyaki sauce is very easy to make at home, and its flavor is easily modified. In this case, some orange juice, and cloves add a new dimension. Other possibilities include honey, grated ginger, grated garlic, chopped scallions, fruit juice, fresh or dried chile or toban jiang,
or use your imagination!
Ms. Shimbo suggested serving this chicken in a non-traditional way, with mashed sweet potatoes. I baked the sweet potatoes and mashed them with a little butter and soy sauce.
The recipe calls for a garnish of orange segments, but I found the out of season orange too squishy to do that. Long ago I used to make chicken breasts stuffed with basil rice and served with mandarin oranges and green grapes in a light sauce. It’s been years since I’ve had canned mandarin oranges, but they are not bad!
Chicken Teriyaki with Orange
Tori no Teriyaki
- 1/4 cup fresh-squeezed orange juice
- 2 whole cloves
- 1/2 recipe of teriyaki no tare
- 4 chicken thighs, with bones, but no skin (or use boneless, skinless chicken breasts)
- Salt and pepper
- 3 Tablespoons vegetable oil
- 1 large orange, peeled and sectioned (remove all membranes and white inner rind)
Add the orange juice and cloves to the teriyaki sauce. Simmer for 10 minutes. Set aside.
Prick the chicken with a sharp skewer. Add salt and pepper to the chicken.
Heat a large skillet over medium heat, and add the vegetable oil. When the oil is hit, add the chicken to the skillet. Cook the chicken until it is golden on the bottom. Reduce heat to low, turn the chicken over, and cover the skillet. Cook the chicken until done: about 12 to 15 minutes for breasts, 20 to 25 for thighs. Transfer the chicken to a large platter and tent to keep warm.
Rinse the skillet with hot water and dry with paper towel. Place the skillet over medium heat. Add the teriyaki sauce and then the chicken. Cook for 2 or 3 minutes, using a spoon to baste the chicken with the sauce.
Serve the chicken accompanied with the orange sections and simmered vegetables.Note: I had bushels of broccoli in the fridge, so I did not make the simmered vegetables, though I’m sure they’d be delicious:
- 2 cups chicken stock
- 1 naganegi (Japanese long onion), or a leek, cut into 2″ lengths
- 8 Chinese cabbage leaves, cut into 2″ strips
Simmer over low heat for 15 minutes. Remove the vegetables and save the stock for another use.
Other Teriyaki Recipes from Tess:
Related: Yakitori Recpes
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2 thoughts on “Chicken Teriyaki with Orange”
I am now in UK and need to think of something easy to cook and chicken teriyaki comes into my head but I have to make a simpler version while I am here. Would love to try yours when I get home. I like the idea of Teriyaki and orange, nice combination : )
This is really a pretty easy recipe. I think next time I make it, I’ll put some orange zest into the tare, too—just to make it more orange-y.