Grandma Dee's Chick-en Teriyaki (uses only one pan!)

This recipe is one that was passed down by my mom, and is absolutely one of my favorites.  This is so easy to prepare, and is great to make up for others who may need a meal cooked for them.  Just add some rice and a little Asian salad and you have a wonderful meal!

Chick-en Teriyaki

Thaw out 3 lbs. of chicken (you can use a whole cut up chicken, bone-in chicken thighs,or skinless/boneless chicken thighs.  I used skinless/boneless because that's what I had.  You could use breasts, too, but they are typically not as moist and flavorful as the thighs.) 

In a 9x13 pan, mix together 1 cup soy sauce, 1/2 to 1 cup brown suger (depending upon how sweet you like it),  1 clove garlic or 1 teaspoon powered garlic (I used the powdered 'cuz I was kinda in a rush), 1 teaspoon powdered ginger (you can use fresh if you want, but I was fresh out).

You can also add a small can of crushed pineapple to this, but I didn't have any.

Cut up 1 green pepper and 1 onion and stir it into the sauce.

Press the chicken into the sauce, coat them, and lay them out evenly in the pan.

 

Sprinkle with salt and pepper and sesame seeds.

Marinate a few hours, by turning the chicken over every so often. (You don't have to marinate it, really -- it's good even if you just rush it together.  It's just better marinated.)

Cover with foil and cook at 350 degrees for 1/2 hour.

Uncover and cook about 45 minutes to an hour more, until it's all bubbly.

Serve over rice (I use this kind:)

and serve with a nice salad with fried crunchies, almonds, and a nice Asian dressing.

Enjoy!

Recipe in full below:



Chick-en Teriyaki

3 lbs. of chicken (whole cut up chicken, bone-in chicken thighs, or skinless/boneless chicken thighs.)

In a 9x13 pan, mix together:

1 cup soy sauce
1/2 to 1 cup brown suger (depending upon how sweet you like it)
1 clove garlic or 1 teaspoon powered garlic
1 teaspoon powdered ginger (you can use fresh if you want)

You can also add a small can of crushed pineapple to this

Cut up 1 green pepper and 1 onion and stir it into the sauce.

Press the chicken into the sauce, coat them, and lay them out evenly in the pan.

Sprinkle with salt and pepper and sesame seeds.


Marinate a few hours, by turning the chicken over every so often. (You don't have to marinate it, really -- it's good even if you just rush it together.)

Cover with foil and cook at 350 degrees for 1/2 hour.
Uncover and cook about 45 minutes to an hour more, until it's all bubbly.

Enjoy with rice and salad!

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CHICKY GROOVY COOLNESS GADGET

T.K. Goforth is a musician and author of the well-received book "Chord Piano is Fun!" She also writes a music blog called "Chord Piano Chick's Mostly Musical Musings.