Stovetop Chicken Teriyaki

7 comments

Appears in Cook's Illustrated January/February 2005

We wanted crisp, tender chicken glazed with a sauce that balanced sweet and salty flavors, and we wanted to make it all on the stovetop.

SERVES4

TIME45 minutes

Stovetop Chicken Teriyaki

WHY THIS RECIPE WORKS

For a straightforward chicken teriyaki recipe that would deliver a crisp, moist, sweet, and salty glazed chicken, we decided against using breast meat, since it couldn’t stand up to the salty profile of the teriyaki sauce. We gained back so...

Print