Hawaiian Teriyaki Chicken

Another excellent batch cooking recipe with which to restock your freezer is teriyaki sauce!

I searched long and hard for an exceptional teriyaki sauce, one that could stand up to our local takeout spot. Every attempt disappointed me…until I found this one. It has the perfect amount of sweetness from brown sugar that balances beautifully with the umami of the sesame oil. It’s all brought together by creamy coconut milk, which is what sets this recipe apart from most others.

Back when I marinated the chicken thighs. This step isn’t necessary; I haven’t done that in years!

The original recipe calls for this sauce to be split between sauce and marinade. However, I recommend that you use it with boneless/skinless chicken thighs, in which case the moist dark meat doesn’t need to be marinated. And skipping that step leaves you with more delicious sauce to lick off your fingers…..er, pour on the chicken!

PREPARATION TIP: When preparing, char-grill your chicken thighs over an outdoor grill for additional flavor that works really well with this dish!


Hawaiian Teriyaki Chicken
(Original recipe: Oh Sweet Basil)

2 lbs of the protein of your choice (we prefer boneless/skinless chicken thighs)
1 C low sodium soy sauce
1 C water
3/4 C light brown sugar
1/2 bunch of green onions, chopped
¼ C white onion, diced
2 cloves fresh garlic, minced
1/2 tsp of sesame oil
7 oz coconut milk
3 tsp cornstarch

Grill your protein until cooked through. Remove from heat. Slice. Set aside.

Combine remaining ingredients in a sauce pan. Bring to a simmer and let cook for 4-5 minutes, or until the sauce thickens.

Cover protein slices in sauce, toss to coat well. Serve over rice.

NOTE: One pint of this sauce will cover enough chicken to serve 4 people. This recipe makes approximately 6 pints.

FREEZER TIP: It’s fine to strain the sauce through a fine mesh strainer to remove the onion chunks before pouring into your freezer containers, but it’s not necessary.

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