My attempt at teriyaki chicken and broccoli. The sauce refused to thicken
My attempt at teriyaki chicken and broccoli. The sauce refused to thicken
by TheHellcatBandit
22 Comments
Notrinun
Honestly, would crush that. I think you are in the wrong sub lad.
rep_entourage
It’s because you used chicken breast, when cooked it releases way more moisture than any cut.
snedersnap
Did you try cornstarch?
Emotional-Jacket1940
If you’re making the sauce separately, you need to add a cornstarch slurry (arrowroot or xantham gum are also fine for lower calories). Sauces have to reduce for a VERY long time to thicken of their own volition. Skin-on chicken and bones also help sauces thicken if the meat is cooked in the sauce by releasing collagen, which is the unrefined main ingredient in gelatin.
t_e_e_k_s
Next time, you can use corn starch (or any other starch, I use potato starch) to thicken the sauce! Just mix some of the starch in water (I usually use about a tablespoon of starch, with just enough water to dissolve it), then pour the mixture into the pan over low heat and mix it into the sauce immediately. You can start with just a little bit, and add more until it’s as thick as you want
The chicken still looks really good though 🙂 how did it taste?
weirdoimmunity
Looks good though
I make a pseudo teriyaki with like a dash of pineapple juice, some lime juice, a dash of apple cider vinegar, brown sugar, soy sauce and a couple of frozen cherries from my freezer bag of fruit for yogurt. Sometimes like one squirt of Sriracha. I cook it solo on low mid until it bubbles on its own. You can put your chicken in a portion of the sauce in a bowl to marinate it before you start cooking but it is easy to get it to be a pretty nice consistency if you boil it down before you start cooking.
derwanderer3
What was in the sauce? I make it all the time and mine sometimes gets too thick. Corn starch slurry and brown sugar will make it get thick very quick and are basically essential ingredients in the dish.
KelVelBurgerGoon
Sounds like you don’t know how to make sauce. This also plainly appears to be a microwaved pre-packaged meal.
norfnorf832
Oh ha I did the same thing with my stir fry, I couldnt find the corn starch and said fuck it, now Im suffering through dryass stir fry for the next two days
Bwignite24
The best way to cook this dish is to cook your meats and veggies separately so they don’t get tough/mushy and then you toss them in the sauce quickly after the sauce is done cooking.
oo0ooBarracuda
I would not eat this gelatinous mess
substantial_schemer
My unrelated sauce didn’t thicken last night either .. o well! haha
BoomD00m
Potato starch, corn starch or flour would help thicken that a bit
No-Contract3286
I’d eat that
presidentkokoro
Nonetheless it looks great, as long as the rice is good, and the flavor of the sauce is there, I’ll be delicious.
MyMomsTastyButthole
You made it yourself and then put it in a takeout container?
SharonRussel
If you don’t want to use cornstarch, you can use arrowroot powder.
Taolan13
corn starch or rice flour to thicken the sauce. Just a little bit at a time, stirring constantly, until it reaches the desired thickness.
AwkwardInmate
Looks very tasty, mate, I’ll downvote it.
ironsjack
I would till eat this but did you missed using cornstarch??
-poupou-
This looks cornstarched to me, it just doesn’t look like Teriyaki sauce. Teriyaki sauce is basically corn syrup (like you make candy with).
kismethavok
A lot of people are saying cornstarch and ya a bit will help, especially if you use a good bit of oil that needs to be incorporated. What you really want to thicken it with for good take-out quality sauces is sugar, lots and lots of sugar.
22 Comments
Honestly, would crush that. I think you are in the wrong sub lad.
It’s because you used chicken breast, when cooked it releases way more moisture than any cut.
Did you try cornstarch?
If you’re making the sauce separately, you need to add a cornstarch slurry (arrowroot or xantham gum are also fine for lower calories). Sauces have to reduce for a VERY long time to thicken of their own volition. Skin-on chicken and bones also help sauces thicken if the meat is cooked in the sauce by releasing collagen, which is the unrefined main ingredient in gelatin.
Next time, you can use corn starch (or any other starch, I use potato starch) to thicken the sauce! Just mix some of the starch in water (I usually use about a tablespoon of starch, with just enough water to dissolve it), then pour the mixture into the pan over low heat and mix it into the sauce immediately. You can start with just a little bit, and add more until it’s as thick as you want
The chicken still looks really good though 🙂 how did it taste?
Looks good though
I make a pseudo teriyaki with like a dash of pineapple juice, some lime juice, a dash of apple cider vinegar, brown sugar, soy sauce and a couple of frozen cherries from my freezer bag of fruit for yogurt. Sometimes like one squirt of Sriracha. I cook it solo on low mid until it bubbles on its own. You can put your chicken in a portion of the sauce in a bowl to marinate it before you start cooking but it is easy to get it to be a pretty nice consistency if you boil it down before you start cooking.
What was in the sauce? I make it all the time and mine sometimes gets too thick. Corn starch slurry and brown sugar will make it get thick very quick and are basically essential ingredients in the dish.
Sounds like you don’t know how to make sauce. This also plainly appears to be a microwaved pre-packaged meal.
Oh ha I did the same thing with my stir fry, I couldnt find the corn starch and said fuck it, now Im suffering through dryass stir fry for the next two days
The best way to cook this dish is to cook your meats and veggies separately so they don’t get tough/mushy and then you toss them in the sauce quickly after the sauce is done cooking.
I would not eat this gelatinous mess
My unrelated sauce didn’t thicken last night either .. o well! haha
Potato starch, corn starch or flour would help thicken that a bit
I’d eat that
Nonetheless it looks great, as long as the rice is good, and the flavor of the sauce is there, I’ll be delicious.
You made it yourself and then put it in a takeout container?
If you don’t want to use cornstarch, you can use arrowroot powder.
corn starch or rice flour to thicken the sauce. Just a little bit at a time, stirring constantly, until it reaches the desired thickness.
Looks very tasty, mate, I’ll downvote it.
I would till eat this but did you missed using cornstarch??
This looks cornstarched to me, it just doesn’t look like Teriyaki sauce. Teriyaki sauce is basically corn syrup (like you make candy with).
A lot of people are saying cornstarch and ya a bit will help, especially if you use a good bit of oil that needs to be incorporated. What you really want to thicken it with for good take-out quality sauces is sugar, lots and lots of sugar.