This is where I remind you that I am in no way an "experienced chef" or a "professional". Because I just found out the easiest way to shred chicken, and I'm kind of embarrassed I didn't discover this before. You can shred chicken like this for pretty much all of my chicken recipes - baked penne, chicken pot pie casserole,
or chicken and noodles, It even works for the slow cooker recipes, if you make it sans slow cooker: cheesy chicken and broccoli and chicken spaghetti
*Note - this really only works if you have a Kitchenaid or some kind of mixer with a paddle attachment.
So I know I already have a post for teriyaki - and it's super easy and definitely still tasty! - but if you're willing to work for it, this chicken teriyaki recipe is TO DIE FOR. When I was pregnant last year, Sarku Japan was a huge craving of mine, so I learned this recipe, and it is excellent! It does involve a lot of prep, though. I always have to set a lot of reminders for myself when I make this recipe because you need to marinate it overnight! So be warned!
Ingredients
3 lbs boneless chicken thighs (if you're using less, make sure to make half the amount of the teriyaki sauce. I don't usually use this much chicken, so I make less sauce otherwise I have wayyy too much leftover)
MARINADE
1 cup water
⅛ cups Shaoxing wine or cooking sherry (I omit this)
1 tsp garlic powder
1¼ tsp pepper
1 tsp baking soda
½ cups Kikkoman soy sauce
¼ cups Canola oil
TERIYAKI SAUCE
2½ cups chicken stock
¾ cups + 2 tbs Kikkoman teriyaki sauce
¼ cups Kikkoman soy sauce
2 garlic cloves sliced (I didn't have this on hand, so I just added more garlic powder)
a piece of ginger, sliced (I omitted this)
¾ cups + 2 tbs of brown sugar
2½ tbs cornstarch
2½ tbs cold water
