Tomato teriyaki chicken

About tomato teriyaki chicken

Tomato teriyaki chicken is a dish of pan-fried chicken with fresh tomato teriyaki sauce. Teriyaki is a popular dish in Japan, and if you add fresh tomato to teriyaki sauce, the addition of tomatoes gives it a refreshing taste and flavor.  It is useful to remember it as a variation of teriyaki.  And needless to say, the teriyaki taste goes great with rice.  At home, we make this tomato teriyaki chicken when we like to eat a lot of meat. It is filling and satisfying.

The sauce is simply adding tomatoes to teriyaki sauce (soy sauce, mirin, sugar).  I used chicken this time, but you can use pork or beef as well.  It’s very easy to make and delicious, so please try it.

I’m sure you know about teriyaki, but just in case, below I put a link about teriyaki, so please read it if you like.

Recipe tips

I use boneless chicken thighs. I think the other parts are also fine. Make a cut in the thick part so that it will cook evenly.　

Sprinkle cornstarch or potato starch all over and pan-fry. That way, chicken will be juicy, and the sauce will entwin easily, giving it a good thickness.

Brown the meat on both sides. So don’t move it too much and fry slowly.  When frying thick meat, after frying both sides, cover the pan with a lid and lower the heat so that the meat is cooked through to the center.

If you wipe off the fat that comes out while frying with a paper towel, the finished meat will be less greasy.

Tomatoes can be large tomato or cherry tomatoes, as long as they are ripe. I often use cherry tomatoes, which have a concentrated flavor.

Print Recipe

Tomato teriyaki chicken

Tomato teriyaki chicken is a dish of pan-fried chicken with fresh tomato teriyaki sauce. If you add fresh tomato to teriyaki sauce, the addition of tomatoes gives it a refreshing taste and flavour.

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Course: Chicken dish

Cuisine: Japanese

Keyword: Chicken dish, Chicken teriyaki, Teriyaki, Tomato, Tomato teriyaki chicken

Servings: 3 people

Author: okawarishitene staff

Equipment

• 1 Frying pan with a lid

Ingredients

• 3 Boneless chicken thighs (about 150~200g per piece)
• 3 tablespoon Cornstarch or potato starch
• 1 tablespoon Vegetable oil
• 4 tablespoon Japanese soy sauce
• 4 tablespoon Mirin
• 3 tablespoon Water
• 1 tablespoon Fine granulated sugar
• 150 gram Ripe tomato / cherry tomatoes

Instructions

• If the tomato is large, cut it into large cubes, and if it is a cherry tomato, cut it in half.
  
• Make cuts in the thick parts of the meat with a knife to ensure even cooking.
  
• Dust the chicken with cornstarch or potato starch and shake off any excess.
  
• Heat the oil in a frying pan and fry the chicken over medium heat. Cook gently for 3-5 minutes without moving.  When it is browned, flip it over and cook the other side for 3-5 minutes.
  
• After frying both sides, cover the pan with a lid and lower the heat so that the meat is cooked through to the center.
  
• Remove the chicken from the frying pan and wipe off any oil remaining in the frying pan with a paper towel.  Add the seasonings for the sauce (soy sauce, mirin, water, sugar) and tomatoes to the frying pan.
  
• When the tomatoes are cooked over medium-high heat and the sauce is reduced to about half, return the chicken and coat the whole with the sauce and simmer for a while. When it thickens a little, serve on a plate with rice and vegetables.
  

Notes

You can make this dish with pork and beef as well.

Please try it with your favorite meat. Below, I also put a link to a recipe that uses boneless chicken thighs, so if you’d like, make that one too.

Thank you for reading and Bon Appetit!