TERIYAKI CHICKEN

March 21, 2015

Since I suddenly find myself working regular hours I need to change my dinner plans to something quicker! This is a very flavorful dish that is prepared in quarter of an hour [not counting the cooking time for the rice]. You can buy pre made teriyaki sauce in the store, but it will never taste as nice and fresh!
While the spices simmer and start to float around the room my thoughts start to travel to the far east. A little holiday in my mind if you will. All I miss is some sand to dig my toes into! So besides the fact that I very much dislike cooking rice – I usually make my boyfriend do that – it’s the perfect after work dinner.

 

TERIYAKI CHICKEN [15min]

  • 0.75 cups low-sodium soy sauce
  • 0.25 cups brown sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon ginger [grated]
  • 2 cloves garlic [minced]
  • 2 boneless skinless chicken breasts
  • freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 1 tablespoon flour [optional]
  • 2 green onions
  • steamed rice

 

_ whisk together soy sauce, sugar, rice vinegar, ginger and garlic [until sugar is dissolved]

_ place chicken on a cutting board and put a layer of plastic wrap on top

_ use a meat mallet or frying pan to evenly pound the chicken [to a 1cm thickness]

_ cut each breast in half [so you have 4 equal-sized pieces]

_ sprinkle one side with black pepper

_ heat oil in a pan [not higher than medium high heat]

_ place the seasoned side of the chicken into the oil

_ season the facing up side with pepper

_ cook for 3-4min [until golden brown]

_ flip chicken over [cook another 30sec]

_ pour teriyaki sauce mixture evenly over chicken

_ without moving the chicken let it absorb the sauce for 3min

_ as sauce gently begins to bubble check chicken for doneness

 

_ transfere to a plate and cut into slices

_ cook remaining sauce in the pan for an additional 3-5min to thicken [if you want the sauce even thicker add 1tablespoon flour]

_ pour teriyaki sauce over chicken pieces and serve over steamed rice

_ serve with additional teriyaki sauce and sprinkle with sliced green onions

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