Chook Me!

Can you suggest a good Teriyaki Chicken and rice recipe?

I like my teriyaki chicken to be dark meat, and i love the chicken to have a strong taste of sweetness like you would taste at quick-service restaurants like Tokyo Express and Kyoto Bowl. Pls suggest some recipes or link a website with a teriyaki chicken recipe that fits my description.

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1. Tom's chicken teriyaki & perfect rice Ingredients 3 lb boneless skinless chicken thighs 2 inches ginger root 1/2 cup Tamari 1/2 cup mirin 1 tablespoon honey 1/4 cup sake or gin Method Grind or grate the ginger, place in the center of a towel and wring out the juice. Mix the ginger juice, soy, mirin, and sake, and marinate the chicken thighs. You may find it easier to handle by skewering the chicken thighs. Drain the marinade, add the honey, and reduce to a syrup by boiling. Grill the chicken thighs on medium heat, painting them with the marinade to build up a glaze when they are almost done. Don't turn your back or they may burn as the sugar in the sauce tends to caramelize too quickly. Slice and serve. The slices should have a moist shiny glaze so save some of the boiled marinade for a final brushing before serving with perfect rice Perfect rice You can add dried fruit (raisins, currants, cranberries, cherries, coconut) or your favorite herb(s) or shelled nuts to the rice. Add-ins should be added with the addition of the rice. Ingredients 2 tablespoons vegetable oil 1 tablespoon kosher salt 2 teaspoons red pepper flakes, optional 2 cups white rice 4 cups fresh cold water Method Heat a large sauce pan over high heat for 2 minutes. Add the oil and heat for another minute. Add the salt and count to 10. Add the rice and stir to coat with the oil and the salt. Continue to toast the rice for 2 minutes. Carefully add the water (it will sputter but die down quickly) and stir. Place a square of foil on the sauce pan and then secure the lid. Bring the rice to the boil then turn the heat to the lowest setting. Set a timer for 15 minutes. Remove the pan from the burner and set the timer for 5 minutes before fluffing with a fork.
2. Here are 62 different recipes for you: http://www.cooks.com/rec/search?q=Teriyaki+Chicken+and+rice+recipe
3. Teriyaki chicken bowl Sesame Oil Teriyaki Sauce Sweet Chili Thai Sauce or Spicy Yogurt Sauce 2 Large boneless/skinless chicken breasts cut into cubes or thinly sliced 1 cup raw Jazmine rice (makes about three - four cups) 1 cup steamed broccoli 1/4 cup chopped red sweet pepper 1/4 cup chopped yellow sweet pepper 1/4 cup sliced celery 1-2 cloves minced garlic 1/4 cup shredded carrot 2 green onions thickly sliced 2 Large leaves chopped Bok Choy (Chinese Cabbage) Red Wine cabbage Chopped Cilantro Directions Cook rice and set aside Preheat Wok over medium heat with 1/4 cup water Add in Red and Yellow Pepper Garlic, Celery, Carrots and cook until tender Once cooked, place in bowl until needed Steam Broccoli and Bok Choy until crisp and tender - set aside Place 1/4 cup sesame oil into wok and heat add chicken and cook until lightly browned Add in all veggies and stir Now add Teriyaki Sauce and stir adding in uncooked green onion Once mixed, remove from heat Fill meal bowls with rice and top with either Sweet Chili Sauce or Spicy Yogurt Sauce 2-4 servings