Chicken Teriyaki
Occasionally, my daughter and I pretend that we eat healthy. Once or twice a week, we skip McDonald’s Big Mac and head to Yoshinoya for their lean chicken bowls. Very good, if only we stop supersizing the bowls and resist ordering a side of cheesecake!
This chicken teriyaki is the simplified version I came up with after a few tweaks. I’ve also tried this sauce using salmon fillets as substitute for chicken. Delicious results!
Makes 4 Servings
4 (3 to 4 oz each) boneless chicken breast or chicken thigh meat fillets
1/3 cup soy sauce
2 tbsp mirin
2 tbsp sesame oil
2 tbsps brown sugar
1 medium orange, juiced
3 to 4 cloves garlic, minced
nickel-size fresh ginger, peeled and grated (around 1/2 tsp)
salt and pepper
Season chicken fillets liberally with salt and pepper. Arrange in a single layer on an oiled baking pan. Bake at 375 F until juices run clear when pierced, around 15 minutes.
Remove from pan and slice.
In a sauce pan, combine soy sauce, mirin, sesame oil and the juice from orange. Stir in brown sugar until dissolved. Add in ginger and garlic. Add a dash of pepper. In low heat, simmer until sauce is reduced and slightly thickens, around 5 minutes.
Slice baked chicken fillet across the grain of meat fibers. Arrange chicken slices on top of rice and drizzle with sauce.
Chicken and Poultry Recipes in The CookMobile:
Bacon-Wrapped Chicken Breast with Provolone Cheese Stuffing
