5-Spice Chicken Teriyaki | MYOTO Recipe | Rachael Ray

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5-Spice Chicken Teriyaki | MYOTO Recipe | Rachael Ray

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It’s Friday, and Rach’s quick and easy MYOTO (make your own takeout) teriyaki chicken is a great way to kick off the weekend. Serve it with sauteed spinach or steamed broccolini; timing-wise, cook it after you cover the pot of rice. And while you’re preparing dinner, sip on John’s Sake-It to Me Cocktail, which he created to go with the meal. 

Pro Tip from Rach: You can use store-bought teriyaki sauce instead of making your own, if you like. 

For more of Rach’s MYOTO recipes, check out her Chicken Chow Fun and Flanken-Style Short Ribs. 


    1/3 cup EACH light soy sauce and dark soy sauce2 tablespoons light brown sugar2 inches ginger root, peeled and grated or minced4 cloves garlic, grated or finely minced1 tablespoon toasted sesame oil1 tablespoon 5-spice powder2 teaspoons coarsely ground Sichuan peppercorns or coarse black pepper (Sichuan pepper is in 5-spice powder, but we are bumping it up here)1/8 teaspoon smoked cinnamon, optional (cinnamon is in 5-spice powder, but this adds a smoky flavor; Rach likes La Boite)2 teaspoons corn starch mixed with a splash of warm water to form a slurry8 boneless, skinless chicken thighs2 ¼ cups chicken bone broth or stock1 ½ cups basmati or jasmine rice2 tablespoons neutral oil4 scallions, chopped4 tablespoons toasted sesame seeds

Yield Preparation

Mix the ingredients for sauce in bowl, reserving 3 tablespoons in smaller bowl. Add the chicken to sauce and let stand 30 minutes. 

Prepare your rice. Bring the bone broth or stock and rice to a boil, cover 15 minutes at rolling simmer, then remove from heat to rest. Saute or steam your vegetable of choice.

Rachael Ray 14-Inch Frying Pan with Helper Handle

5-Spice Chicken Teriyaki | MYOTO Recipe | Rachael Ray

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Heat oil in a large nonstick pan over medium-high heat and cook chicken about 8 minutes, until shellacked and cooked through. Spoon the extra sauce over the thighs. Serve chicken with rice and veg and top with scallions and sesame seeds. 


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