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Before you jump to Teriyaki Chicken recipe, you may want to read this short interesting healthy tips about Selecting The Best Foods Can Help You Stay Fit And Healthy.
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While some of you enjoy having your snack foods, rather than reaching for the chips try getting some nuts. Almost all nuts will have a lot of protein and you can also find that many nuts and seeds will even provide your system with vital Omega-3 and Omega-6. Omega-3 as well as Omega-6 are known as essential fatty acids and they are essential because your body uses these fatty acids to keep your hormone levels where they should be. Some of these hormones that are needed are only able to be made by having these fatty acids throughout your diet.
If you determine that your health is important to you, you should take these suggestions to heart. One thing that you ought to actually avoid is all of the processed foods which you can purchase in the stores, and start preparing fresh foods for your meals.
We hope you got insight from reading it, now let’s go back to teriyaki chicken recipe. You can cook teriyaki chicken using 8 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to prepare Teriyaki Chicken:
- You need 6 pieces boneless chicken thighs
- Provide 3 Tablespoon brown sugar
- Get 3 Tablespoon minced garlic
- Provide 3 Tablespoon grated ginger
- Get 2 Tablespoon Mirin
- Prepare 1 Tablespoon rice wine
- Use 1 Tablespoon sesame oil
- Use 1/4 cup soy sauce
Steps to make Teriyaki Chicken:
- In a Ziploc bag, combine all the ingredients and marinate the chicken with it. Refrigerate for at least 3 hours or overnight. If pressed for time, make a few cuts on the flesh part, without cutting through, to expedite the marinating process.
- Take the chicken out of the refrigerator 30 minute before air frying.
- Line the fryer basket with a sheet of lightly greased aluminum foil. Put the chicken thighs into the basket skin side down, without stacking, and air fry at 380F (190C) for 10 minutes.
- Flip and air fry the chicken, now skin side up, at 380F (190C) for 6-7 minutes until the skin is golden brown and the internal temperature exceeds 165F (74C). Save the juices from the chicken to drizzle over chicken or rice if desired.
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