Teriyaki Chicken Bites Recipe

Chicken breast: Cut into bite-sized pieces for easy cooking and even flavor distribution.

Vegetable oil: Used for cooking the chicken, providing a neutral flavor.

Soy sauce: A salty, umami-rich sauce that forms the base of the teriyaki sauce.

Mirin: A sweet Japanese rice wine that adds depth and sweetness to the sauce.

Sugar: Adds sweetness to balance the saltiness of the soy sauce.

Garlic: Minced to add a pungent, aromatic flavor to the sauce.

Ginger: Grated to add a warm, spicy note to the teriyaki sauce.

When preparing the chicken breast, make sure to cut it into uniform bite-sized pieces. This ensures even cooking and prevents some pieces from being overcooked while others are undercooked. Additionally, when making the teriyaki sauce, whisk the soy sauce, mirin, sugar, garlic, and ginger thoroughly to dissolve the sugar completely. This will help the sauce to thicken properly and coat the chicken evenly.

• chicken breast - Substitute with turkey breast: Turkey breast has a similar texture and flavor profile, making it a suitable alternative for chicken in this recipe.

• vegetable oil - Substitute with olive oil: Olive oil can be used as a healthier option with a slightly different flavor that complements the dish.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar taste, making it perfect for those with gluten sensitivities.

• mirin - Substitute with rice vinegar and sugar: Mix 1 tablespoon of rice vinegar with 1 teaspoon of sugar to mimic the sweet and tangy flavor of mirin.

• sugar - Substitute with honey: Honey provides a natural sweetness and adds a slight floral note to the dish.

• garlic - Substitute with garlic powder: Use ¼ teaspoon of garlic powder for each clove of garlic to maintain the garlic flavor without the need for fresh garlic.

• ginger - Substitute with ground ginger: Use ¼ teaspoon of ground ginger for each teaspoon of grated ginger to achieve a similar flavor profile.

• Allow the teriyaki chicken bites to cool completely before storing. This helps prevent condensation, which can make the chicken soggy.
• Transfer the cooled chicken bites into an airtight container. If you have a lot of chicken, consider using multiple containers or layering the chicken with parchment paper to avoid sticking.
• Store the container in the refrigerator if you plan to consume the chicken within 3-4 days. The teriyaki sauce will continue to infuse the chicken, enhancing its flavor.
• For longer storage, place the chicken bites in a freezer-safe container or a resealable plastic freezer bag. Make sure to remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date so you can keep track of its freshness. Frozen teriyaki chicken bites can last up to 2-3 months.
• When ready to eat, thaw the chicken bites in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.
• Reheat the chicken bites in a skillet over medium heat, adding a splash of water or extra teriyaki sauce to keep them moist. Alternatively, you can reheat them in the microwave, covered, to prevent drying out.
• Garnish with fresh sesame seeds and chopped green onions before serving to revive the dish's original presentation and flavor.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a splash of vegetable oil or a bit of chicken broth to the skillet.
  3. Place the teriyaki chicken bites in the skillet.
  4. Stir occasionally, cooking until the chicken is heated through and the teriyaki sauce is re-glazed, about 5-7 minutes.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the teriyaki chicken bites in an oven-safe dish.
  3. Cover the dish with aluminum foil to keep the chicken moist.
  4. Bake for 15-20 minutes, or until the chicken is heated through.

• Microwave Method:

  1. Place the teriyaki chicken bites in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Microwave on medium power for 2-3 minutes, stirring halfway through.
  4. Check the temperature and continue heating in 30-second intervals if necessary.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the teriyaki chicken bites in the steamer basket.
  3. Cover and steam for 5-7 minutes, or until the chicken is heated through and the teriyaki sauce is warm and glossy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the teriyaki chicken bites in the air fryer basket in a single layer.
  3. Heat for 3-5 minutes, shaking the basket halfway through to ensure even heating.

• Mixing bowl: A large bowl used to whisk together the soy sauce, mirin, sugar, garlic, and ginger to make the teriyaki sauce.

• Whisk: A utensil used to blend the ingredients of the teriyaki sauce smoothly.

• Skillet: A flat-bottomed pan used to cook the chicken pieces over medium-high heat.

• Spatula: A tool used to turn and stir the chicken pieces while they cook in the skillet.

• Measuring cups: Tools used to measure out the soy sauce, mirin, and sugar accurately.

• Measuring spoons: Tools used to measure out the vegetable oil, minced garlic, and grated ginger accurately.

• Cutting board: A surface used to cut the chicken breast into bite-sized pieces.

• Chef's knife: A sharp knife used to cut the chicken breast and mince the garlic.

• Grater: A tool used to grate the ginger.

• Serving dish: A dish used to serve the finished teriyaki chicken bites.

• Tongs: A tool used to handle the chicken pieces while cooking and serving.

• Garlic press: An optional tool to easily mince the garlic.

• Meat thermometer: An optional tool to check if the chicken is cooked through.

Prepare the sauce ahead: Mix the soy sauce, mirin, sugar, garlic, and ginger in advance and store in the fridge.

Use pre-cut chicken: Buy pre-cut chicken breast to save time on chopping.

Quick marination: Marinate the chicken pieces in the teriyaki sauce for 15 minutes while prepping other ingredients.

High heat cooking: Cook the chicken on high heat to reduce cooking time and achieve a nice sear.

Batch cooking: Double the recipe and freeze half for a quick meal later.