Honey Ume Teriyaki Chicken (Perfect with Rice)

Name: Honey Ume Teriyaki Chicken (Perfect with Rice)
Yield: Serves 4 servings
Ingredients: 2 pieces (about 1 3/4 lbs or 800 grams) boneless, skin-on chicken thighs; 5 honey umeboshi (pickled plums); 3 1/2 tablespoons soy sauce (about 52 ml); 3 tablespoons mirin (about 45 ml); 2 tablespoons jam (such as apricot or plum, about 30 ml); 1 carrot; 7/8 cup water (about 200 ml); 1 tablespoon butter (about 14 grams); 1 tablespoon jam (about 15 ml); 1 package green beans; 1/3 cup corn (about 50 grams); 1 1/2 tablespoons butter (about 21 grams); Salt and pepper, to taste; Chili threads, as desired

チャーミーリボン @cook_40162756

This is a refreshing teriyaki chicken made with jam instead of sugar and added pickled ume plums for extra flavor.
Recipe background:
I created this recipe to use up umeboshi (pickled plums) and jam I had in the fridge. Adding umeboshi to chicken makes it taste lighter and more refreshing.

チャーミーリボン @cook_40162756

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Ingredients

Serves 4 servings

[Honey Ume Teriyaki Chicken]
2 pieces(about 1 3/4 lbs or 800 grams) boneless, skin-on chicken thighs
5honey umeboshi (pickled plums)
3 1/2 tablespoonssoy sauce (about 52 ml)
3 tablespoonsmirin (about 45 ml)
2 tablespoonsjam (such as apricot or plum, about 30 ml)
[Sides]
(Glazed Carrots)
1carrot
7/8 cupwater (about 200 ml)
1 tablespoonbutter (about 14 grams)
1 tablespoonjam (about 15 ml)
(Green Beans and Corn Sautéed in Butter)
1 packagegreen beans
1/3 cupcorn (about 50 grams)
1 1/2 tablespoonsbutter (about 21 grams)
Salt and pepper, to taste
Chili threads, as desired

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Steps

1

Cut each chicken thigh in half. Use a fork to poke several holes in the skin side.
2

Place the chicken pieces, pitted umeboshi, soy sauce, mirin, and jam into a plastic bag. Massage to mix and let marinate for a while.
3

Peel the carrot and slice into 1/2-inch (about 1 cm) rounds. Trim the edges if desired. Add any trimmings to the marinade bag with the chicken.
4

In a saucepan, combine the carrot slices, water, butter, and jam. Simmer until the liquid is gone and the carrots are glazed.
5

In a heated skillet, add butter. Add the green beans (trimmed and halved) and corn. Sauté, season with salt and pepper, then remove from the pan.
6

Wipe the skillet with a paper towel and heat again. Add the marinated chicken and all the marinade. Cook on both sides until browned.
7

Add the glazed carrots to the chicken in the skillet, toss to coat, then plate everything. Top with chili threads if desired.

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Cooksnaps

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チャーミーリボン @cook_40162756

Published in the US on September 07, 2025 14:01

子供4人の働くママです(^-^;ちなみに女の子1人、男の子3人です♪子供達も大好きな我が家の美味しい料理を紹介します(^^)v

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