Teriyaki Chicken
Teriyaki chicken is a work lunch favorite of mine, as it’s so fast to make, and reheats great, as well as fills me up for the rest of my shift. We’ve tried so many different recipes for it, some being amazing, some being huge disappointments, so here’s one that falls in the amazing category.
Ingredients
2 large chicken breasts
1/4 cup olive oil
–Teriyaki Sauce–
1/2 cup reduced sodium soy sauce
1/3 cup sugar
1/4 cup Asian sweet chili sauce
1/4 cup apple cider vinegar
1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. minced garlic
1/2 tsp. ground ginger
2 tsp. cornstarch
4 cups cooked rice
pineapple, for serving
Instructions
1
Cut your chicken breasts in half.
2
Grab a small bowl then add all of your teriyaki sauce ingredients and whisk to combine. Take half of the sauce and put it in a large freezer bag along with 1/4 cup olive oil, then whisk to combine. Put the remaining sauce in a container in the fridge, this will be your sauce for serving. Add the chicken to the freezer bag of sauce, then marinate for 1 hour, or up to 24 hours.
3
When ready to cook, let the chicken sit at room temperature for 15 to 30 minutes.
4
Grease and preheat grill to medium heat, 375 to 450°F. Drain chicken from the marinade mixture and pat dry.
5
Grill the chicken for 3 to 4 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F when chicken is done.) If you’re wanting to serve with grilled pineapple grill your pineapple now too.
6
While your chicken is cooking add the reserved Teriyaki Sauce to a small saucepan. Cover the saucepan and bring to a simmer. Once simmering remove the lid and whisk until thickened. Drizzle sauce on cooked chicken and rice. Serve with your fresh or grilled pineapple.
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