The Perfect Cannabis-Infused Chicken Teriyaki Recipe

The traditional chicken teriyaki dish is the ideal choice if you’re seeking a tasty and simple meal to prepare. The juicy chicken and fragrant cannabis-infused teriyaki sauce are the ideal harmonies of sweetness and umami.

We’ll show you how to prepare this delicious dish, whether you want to add cannabis or not. It’s up to you to elevate the experience to another level and indulge in a delicious treat that will knock your socks off.

You will quickly be able to prepare your own chicken teriyaki. We recommend two ways of infusing this recipe so you get to choose your style. 

The recipe serves 6 to 8 people and can be prepped and cooked in 35 minutes. Easy-peasy! 

• 3 pounds of chicken thighs or breasts,
• 1 1/2 Tablespoon olive oil,
• 1 cup soy sauce, we recommend you use low-sodium,
• 1/2 cup brown sugar,
• 2 Tablespoon Apple Cider Vinegar,
• 3 garlic cloves, minced,
• 1 teaspoon sesame oil,
• 1/3 teaspoon freshly grated ginger,
• 1 cup water,
• About 2 tablespoons of cornstarch,
• Sesame seeds and green onions for garnish,
• Salt and pepper.

Before you begin cooking your chicken teriyaki, you’ll need to take a few steps to prepare the ingredients.

The lengths you go to will define the greatness of your finished product. Take the chicken and brine it to further enhance the juiciness and flavor. The chicken should be brined overnight. If you don’t want to go through the extra effort, skip this step, though.

Additionally, chicken thighs should be left to marinate. First, cut the chicken into 1-inch pieces. Mix the teriyaki sauce, ginger, and minced garlic in a bowl and let them do their magic on the chicken. Cover the bowl with plastic wrap and let it sit in the refrigerator for at least an hour.

While the chicken is marinating, you can prepare your rice. Bring 2 cups of water to a boil in a medium saucepan. Add 1 cup of uncooked white rice. Set the heat to low and cover the saucepan with a lid. Let the rice simmer for 15 to 18 minutes, and then remove it from the heat. 

Serve the chicken teriyaki with rice and vegetables. A side of cooked rice and sautéed vegetables goes a long way. You can even prepare the vegetables in the oven and have them ready for when the craving arises. 

We promised our pick on the best way to infuse this recipe. Pay close attention cause both are used differently! 

If you’re not familiar with cannabutter, you’re in for a good read. This elixir is a beautiful combination of butter, a kitchen necessity and source of flavor, and cannabis. You can cook anything or enhance most sauces and pastries with this heavenly delicacy. 

To make cannabutter fast, keep some decarboxylated cannabis handy. You simply melt the butter and add some bud. In this case, we recommend you try out Bloomz’s finest THCA Hemp Flower. After about 45 minutes of slow simmering and filtering out the remaining organics and sediment, you are good to go. 

Bloomz’s THCA Flower is potent. You can get your hands on two indica strains or a hybrid. These are Han Solo, Grape Frosty, and MAC, respectively. You may feel a heavy kick and a mental buzz. Some have described this flower as providing an intense mental and physical experience that brings great relaxation and relief.

When finishing the sauce, add about two tablespoons of cannabutter to enrich and infuse the sauce with the butter and cannabis. The sauce will have more body and a satin-like finish. 

Tinctures can be added to anything, including juices, soups, ice cream, salad dressing, and even mashed potatoes and gravy! This allows you to be as creative as you want to be. Add your preferred dosage of Binoid’s THC-B tincture, for instance. 

The most significant advantage of cooking or baking with cannabis tincture is its ease of use and variety. The tincture can be mixed into almost any food or drink, unlike cannabis oils or butter.

1. The chicken is added to a wok or skillet that has been heated over medium-high heat. Cook until the inside is no longer pink, then remove and place on a plate.
2. Mix the soy sauce, brown sugar, apple cider vinegar, garlic, sesame oil, and ginger in a small bowl. 
3. To create a slurry, combine the water and cornstarch in a separate small bowl. Whisk in the cornstarch after adding it to the sauce mixture.
4. Bring the sauce to a boil in the skillet after adding it. As it begins to thicken, turn the heat down and whisk.
5. Return the chicken to the skillet and stir until thoroughly cooked and coated. Add chopped green onions and sesame seeds as a garnish.