Like many of us, I used to buy teriyaki marinade. The individual ingredients to make my own were too expensive, difficult to find at the shops, or I didn’t think I had time… I was wrong. Not only is this super easy and quick to get out on the dinner table, but it’s also better value! The taste is authentic and better than any store-bought marinade I’ve tried… Plus, you get the satisfaction of knowing exactly what is in yours! I love teriyaki served up in a bowl just like this. Try the recipe with beef or tofu – Equally delicious!
To serve:
Note 1 – Trim excess fat and pound the chicken using a mallet or rolling pin to even out the thickness.
Note 2 – Find edamame beans in the freezer section of your supermarket. They are already peeled and ready to use, defrost as per the packet instructions.
MAKE AHEAD – Marinate the chicken and refrigerate up to 2 days. Freeze up to 2 months. Thaw completely in the fridge overnight prior to cooking.
LEFTOVERS – Refrigerate cooked chicken up to 2 days. Reheat in the microwave. Not suitable to freeze.
Keywords: Chicken Teriyaki Bowl, Chicken Teriyaki Bowl recipe, Chicken Teriyaki recipe
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immyakers says:
My favourite recipe so far from your list! This chicken is absolutely delicious, super easy and I love it with the salad combo in the recipe. We like it with a bit of kewpie mayo and a bit of sriracha kewpie also. Will be on high rotation!
★★★★★