Teriyaki chicken is a popular Asian dish. For this recipe, you can use ready-made savory sweet-salty teriyaki sauce from your nearest supermarket. But I suggest making it yourself, it turns out tastier. Cooking does not require much time and effort. Thanks to the marinade, teriyaki chicken in a frying pan turns out very tender, juicy and aromatic.

Chicken fillet prepared in this way has an original taste, which contains both moderate sweetness and subtle spiciness. If desired, tender dietary meat can be supplemented with carrots, bell peppers or hot chili. Dried flakes can be substituted for fresh chili peppers. Adjust the amount of spices to your taste.

Asian-style chicken goes well with boiled rice, udon noodles or funchose.

Ingredients for cooking chicken in teriyaki sauce:

Recipe for chicken in teriyaki sauce

Step-by-step instruction:

1. In a deep frying pan, mix soy sauce, olive oil and wine vinegar.

2. Add honey, ground ginger, sugar and garlic cloves passed through a press to the mixture.

3. In a separate bowl, mix 50 ml of cold water and 1 teaspoon of potato starch. Pour the resulting mixture into the pan with the remaining ingredients and stir.

4. Place the frying pan with teriyaki sauce over medium heat. Stirring, bring the mixture to a boil. Reduce heat and continue to simmer the sauce for 5-6 minutes until thickened. Remove teriyaki sauce from heat and cool to room temperature.

5. Wash the chicken fillet and dry it from excess moisture with paper napkins. Remove fat and films from the meat. Cut the chicken fillet into oblong pieces across the grain.

6. Transfer the meat to a deep bowl. Pour teriyaki sauce over the chicken pieces, cooled to room temperature. Mix the ingredients and leave the chicken fillet to marinate on the refrigerator shelf for 30-60 minutes.

7. Take the chicken pieces out of the marinade and place them in a frying pan with heated vegetable oil. Stirring, fry the chicken fillet over high heat for 5-7 minutes.

8. When the meat turns white, pour the remaining teriyaki sauce into it.

9. Stirring, continue to cook the chicken fillet over medium heat until the sauce thickens and the meat is completely cooked.

10. Sprinkle the finished dish with sesame seeds, decorate with herbs and serve hot.

Bon appetit!

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Chicken stew with eggplant and pepper

Chicken in orange sauce

I offer you a delicious dinner option. Both a side dish and a main dish in one! We will cook chicken stewed with eggplants and sweet peppers. I used chicken thighs for this recipe, but you can use drumsticks, wings, or fillet pieces.

This dish is prepared simply and quickly, and you will certainly enjoy it. Chicken with eggplant and bell pepper is aromatic, satisfying and incredibly tasty. Meat and vegetables are soaked in each other’s juices, making the dish incredibly tasty and aromatic.

In addition to vegetables, you can add fresh mushrooms, such as oyster mushrooms or champignons. Mashed potatoes or rice can serve as a side dish.

Ingredients for making chicken stew with eggplant and pepper:

Recipe for stewed chicken with eggplant and pepper

Step-by-step instruction:

1. Wash the chicken thighs and dry them from excess moisture with paper napkins. Rub the meat with a mixture of salt and ground spices on all sides. Leave the chicken for 30 minutes to marinate.

2. Place chicken thighs, skin side down, in a frying pan with heated vegetable oil.

3. Fry the chicken pieces over medium heat until golden brown on both sides.

4. Prepare the vegetables. Wash the eggplants, peel them, cut into quarters into rings 1.5 cm thick. Peel the onions, cut into quarters into rings 3 mm thick. Wash the bell pepper, cut it in half, remove the seed box, cut into strips the same thickness as the onion.

5. Add chopped eggplants to the pan with the fried chicken.

6. Place onions and bell peppers on top.

7. Gently mix the ingredients. Cover the pan with a lid and simmer the chicken thighs with vegetables over low heat. Stir the ingredients occasionally to ensure they cook evenly. During heat treatment, vegetables will release juice and significantly decrease in size. After 25-30 minutes, add garlic and finely chopped dill to the vegetables with chicken. They will give the dish a special aroma. Add salt and spices to taste.

8. Stir, continue to simmer the chicken thighs with vegetables for another 1-2 minutes, then turn off the heat. Serve the stewed chicken with eggplant and bell pepper immediately after cooking, until it has cooled.

Bon appetit!

Try another delicious chicken recipe:

Chicken in orange sauce

Oriental dishes have a unique taste and aroma. I suggest you diversify your chicken menu and prepare a truly amazing dish by adding caramelized onions and pomegranate seeds to the meat. Today on the menu is a very tasty dish of Armenian cuisine – hohop. Despite the simplicity of preparation, it is very tasty and aromatic. Chicken stewed with onions turns out incredibly juicy and tender. The meat breaks down into fibers and simply melts in your mouth. Pomegranate seeds add a slight sourness to the sauce and go well with the delicate taste of butter. This dish can be prepared both for a festive table and for an everyday lunch.

Any part of chicken is suitable for making hohop: wings, drumsticks or thighs. Serve the finished aromatic hohop as a main dish, garnishing it with parsley or cilantro. When stewed, you get a very tasty sauce into which you can dip crispy white bread or pita bread. If desired, the stewed chicken can be supplemented with a side dish of mashed potatoes.

Be sure to try this recipe. It is simple, affordable, but very tasty and original!

Ingredients for making hohop:

Hohop recipe

Step-by-step instruction:

1. Wash the chicken drumsticks and dry them from excess moisture with paper napkins. Rub the chicken pieces with a mixture of salt and spices on all sides. If you have some free time, leave the meat at room temperature for 30 minutes to marinate and absorb the flavors of the spices.

2. Place chicken drumsticks in a frying pan with heated vegetable oil. Fry the chicken pieces over medium heat until golden brown on all sides. Transfer the fried meat to a separate bowl. Cover the chicken with a lid to keep it warm.

3. Peel the onions and cut them into half rings 3-4 mm thick. Place the chopped vegetables in the pan in which the chicken was fried.

4. Stirring occasionally, sauté the onions over medium heat until golden brown.

5. Clean the pomegranate. Add pomegranate seeds to caramelized onions.

6. Place fried chicken drumsticks on top.

7. Add butter, cut into small pieces, to the pan.

8. Cover the pan with a lid. Simmer the chicken drumsticks in the sauce over low heat for 20-25 minutes. Decorate the finished dish with parsley or cilantro.

9. Serve the hohop immediately after cooking, adding pomegranate seeds to the dish. A glass of red wine goes perfectly with juicy meat.

Bon appetit!

Check out this delicious chicken recipe:

Chicken in orange sauce