Ingredients
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1 pound Chicken Breastskinless, boneless
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1/2 cup Teriyaki Sauce
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1 frozen Bag Broccoli, Carrots and Water Chestnuts16 ounce
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3 tablespoons juice from a Lemon
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1 tablespoon Vegetable Oil
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Couscous Ingredients
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1.5 cups uncooked Couscous
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2 cups Water
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1 tablespoon Olive Oil
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1/2 teaspoon Salt
Steps for Teriyaki Chicken with Couscous 照り焼きチキン
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1
Done
4 Minutes
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Prepare the Chicken BreastsIf the chicken is frozen, place it in the refrigerator the night before you plan to use it or for at least 8 hours. Cut and discard fat from chicken with kitchen scissors or knife. Rinse chicken under cold water, and pat dry with paper towels. Cut into 1-inch pieces. |
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2
Done
2 Minutes
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Prepare the skillet or wokHeat the skillet over high heat 1 to 2 minutes. Add the oil to the hot skillet. If using a wok, rotate it to coat the side with oil. |
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3
Done
4 Minutes
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Fry the Chicken BreastsAdd the chicken. Stir-fry with a turner or large spoon 3 to 4 minutes, lifting and stirring constantly until chicken is no longer pink in center. |
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4
Done
9 Minutes
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Mix them all and cookStir in the teriyaki sauce (baste and glaze), lemon juice, and frozen vegetables. Although thawing the vegetables is not necessary, stir them into the chicken mixture to allow them to cook uniformly. Heat the mixture to boiling over high heat, stirring constantly. Reduce heat just enough so mixture bubbles gently. Cover and cook about 6 minutes or until vegetables are crisp-tender when pierced with a fork. |
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5
Done
8 Minutes
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Prepare the CouscousWhile chicken mixture is cooking, prepare the Couscous. Heat the water, salt, and oil just to boiling in the saucepan over high heat. Stir in the couscous, cover and remove from heat. Let it stand for 5 minutes. Use a fork to fluff and lift the couscous after it cooks, which prevents the couscous from clumping and sticking. |
Additional Info for Teriyaki Chicken with Couscous 照り焼きチキン
Did you ever eat Teriyaki Chicken with Couscous? I just finished balancing the flavors in this recipe and trust me, it’s awesome!! I simply propose to you this tasty Teriyaki Chicken with Couscous and let me know if you liked it.
Content on this page…
About Teriyaki Chicken ( 照り焼きチキン ) with Couscous
The great thing about globalization is that we can taste and learn how to cook from other cuisines than our own. This teriyaki chicken with couscous is one of the best meals I’ve ever had. And not because I love Chinese and Japanese cuisine, but the flavor from the teriyaki sauce is so awesome I want to eat it simply on bread (joking). Anyway, you get the idea about the secret Japanese sauce, right? I hope I got your attention now, and I must say to try this recipe at least once and you’ll become a fan like me. Besides the couscous side dish, I also add one bag of frozen broccoli, carrots, and water chestnuts to add more different nutrients to the dish. Regarding the chicken meat, I used skinless, boneless chicken breast halves, but you can use whatever you like. For example, I have a neighbor who likes chicken wings and doesn’t eat any other poultry part.
Angelina Jolie ordered a teriyaki chicken at Subway, as per daily mail. “I guess they were coming from the Toys R Us… they just happened to stop by here”, employee Grisell Gonzalez told CBS LA. “They ordered two meatballs, one teriyaki, and four kids’ meals”.
How does teriyaki sauce taste like?
The teriyaki sauce is like a bittersweet sauce, having also a salty-sweet savory. The texture is quite tangy, like a sticky substance that got hot and is now almost liquid, but still spicy and sticky. You can compare it or imagine the soy sauce that has been mixed with honey. Traditional Japanese teriyaki sauce is made from shoyu (soy sauce), sake, mirin (rice wine), and sugar. You can also substitute the teriyaki sauce if you don’t like it.
Differences between teriyaki sauce and soy sauce
Teriyaki sauce utilizes soy sauce as an actual base but includes several other ingredients. It usually produces a sweeter flavor, while soy sauce is saltier in nature. Both of these sauces are high in sugar and salt and are therefore available in reduced forms. Oftentimes at restaurants or in stores, a low-sodium soy sauce or low-sugar teriyaki sauce can be found.
- Essential Equipment: 12-inch skillet or wok; 2-quart saucepan.
- Try a flavored couscous, such as roasted garlic and olive, herbed chicken or wild mushroom.
- When cutting raw poultry, use hard-plastic cutting boards. They are less porous than wooden cutting boards and are easily cleaned or washed in a dishwasher.
