Palmdale Teriyaki Chicken Recipe

Mention Teriyaki Chicken – and not only does your mouth start to water, but you immediately think of restaurants.  It may surprise you to know it is actually VERY easy to make this yourself at home.  Change Soy into Tamari and you have yourself a fabulous Gluten Free meal! A little time is taken by the occasional basting – but it is very easy and certainly worth it.

For the recipe… read on:

Palmdale Teriyaki Chicken

Serves: 4 to 8 (depends on appetites 🙂 )

Cooking Time: 1 hour    Prep Time: 10 minutes


  • 18 Skinless Chicken Chops (change to Chicken Marylands or even a whole chicken – but cooking times will vary.  Chicken breast is really too lean. our Palmdale crew will help you change the cooking times needed)
  • 1 Tablespoon of Cornflour
  • 1 Tablespoon of cold water
  • 1/3 cup honey
  • 1/2 cup soy, or tamari, sauce
  • 1/4 cup apple cider vinegar (white is ok)
  • 1 clove of garlic, chopped fine
  • 1 tablespoon of fresh ginger, grated.
    (HINT: Get a large lump of plump fresh ginger, clean well, scrubbing it – but no need to peel. Chop into pieces and mince fine in your food processor.  Freeze into icecube trays with small indents.)
  • 1/4 teaspoon of ground black pepper
  • White or Brown rice as required by your family/group.  (picture has brown rice).  Make sure it is steamed or boiled, ready by the end of the chicken cooking time.


  • Preheat the oven to 220oC (200oC Fan Forced)
  • In a small saucepan over low heat, combine the honey, soy (or tamari), vinegar, garlic ginger and pepper.  Stir gently until it simmers, and then until all well mixed.
  • Turn off the heat.
  • Combine the cornflour and the water SEPARATELY and set aside for later.
  • Lightly grease a casserole, or baking, dish large enough for the chicken to be added in a single layer
  • Brush chicken with the Teriyaki mix
  • Turn Chicken over and brush it again.
  • Place in the preheated oven and bake for 30 minutes
    NOTE: Every 10 minutes take the dish out of the oven and baste chicken with more of the Teriyaki sauce.
  • After 30 minutes – turn the chicken over and rebaste, before returning to the oven.
  • Baste every 10 minutes for another 30 minutes.
    NOTE: you will notice that your chicken will start to lose some juice at this stage.  Pour most of the “juice” (carefully) into the saucepan, containing the Teriyaki sauce, at every basting.
  • After the last 30 minutes your chicken will be cooked (check).  Take the baking tray out of the oven, cover the baking tray containing the chicken with foil and set aside.
  • Add the cornflour/water mix to the, now quite cool, Teriyaki sauce in the saucepan.  Put it back on a low heat, stirring until the mixture comes to the boil and thickens.
  • Add large ladle (2-4 tablespoons) of the Teriyaki sauce into the hot and ready rice.  Stir.
  • Serve the chicken with the Teriyaki flavoured rice, plus a small dish of the sauce for dipping.

Recipe courtesy of Palmdale Village Meats, Chicken and Seafood

Another way we’re happy to serve!

(08) 8267 5498