Chicken Teriyaki
Occasionally, my daughter and I pretend we eat healthy. Once or twice a week, we skip McDonald’s Big Mac and head to Yoshinoya for their lean chicken teriyaki bowls. Very good, if only we stop supersizing the bowls and resist ordering a side of cheesecake!
Makes 4 Servings
Ingredients
4 (3 to 4 oz each) boneless chicken breast or chicken thigh fillets
1/3 cup light soy sauce
2 tbsp mirin
2 tbsp sesame oil
2 tbsps brown sugar
1 cup of pineapple juice
3 to 4 cloves garlic, minced
nickel-size fresh ginger, peeled and grated (around 1/2 tsp)
pepper to taste
1/4 cup cold water
2 tbsps cornstarch
Procedure
In a blender, combine soy sauce, pineapple juice, mirin, sesame oil, minced ginger, brown sugar and grated ginger. Process until smooth and then pour over chicken fillets. Marinate chicken for about 30 minutes.
Remove chicken from marinade, reserving liquid. Arrange in a single layer on an oiled baking sheet. Bake at 375 F until juices run clear when pierced, around 10 minutes. Alternatively, you can pan-fry or grill over hot coals. Remove from heat and keep warm.
In a pan, bring marinade mixture into a boil for about 3 to 5 minutes. In a bowl, dissolve cornstarch in cold water and pour into marinade. Stirring constantly, continue to cook sauce to desired consistency. Season with pepper to taste. If needed, adjust thickness with water or pineapple juice.
Slice chicken fillets and arrange over a bowl of rice. Drizzle with teriyaki sauce as desired and serve hot.
Chicken and Poultry Recipes in The CookMobile:
The REAL Secret of Church’s Chicken
My Tamed Kung Pao Chicken Version
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