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Recipe Monday: Chicken Teriyaki

June 18, 2012

A favorite quick supper around here is my Chicken Teriyaki. I created this recipe shortly after my gall bladder surgery in May of 2011. After the surgery, my body just couldn’t handle much fat in my food at all. Eating even a tablespoon of butter would make me feel miserable, so I needed something easy and low-fat but tasted wonderful. This fit the bill perfectly, and it’s been a regular meal in our house since!

It serves four comfortably, but can be scaled up or down as needed.

9 boneless, skinless chicken breasts
Salt and pepper

Teriyaki Sauce:
1/2C low-sodium soy sauce
1/3C water
2TBSP honey
1tsp sesame oil
1/4C light brown sugar
1 heaping Tbsp grated ginger
1TBSP grated garlic (4-6 cloves)

Generously salt and pepper the chicken breasts.

In a large skillet on high heat, melt 2 Tbsp butter and 2 Tbsp oil to a sizzle. Add the chicken breasts to hot skillet and sear on both sides. This won’t cook the chicken all the way through, which is good. It will cook the rest of the way as it poaches. Once chicken is thoroughly browned on both sides, remove from heat and set aside. Drain off excess oil when finished.

While chicken sits, finely grate ginger and garlic. This is best done with a microplane.

(Tip: Buy a whole ginger root. Use a spoon to peel the skin off the ginger. Freeze the ginger in large chunks. This will make grating it for recipes much easier and extend the shelf life of your ginger up to about a year in the freezer.)

Reduce stove heat to medium for the teriyaki sauce.

Add soy sauce, water, honey, light brown sugar, sesame oil, half the garlic, half the ginger, salt, and pepper to skillet and simmer on medium heat. Be sure to taste the sauce as you go and add the ginger and garlic gradually. You may want to vary things, so don’t be afraid to alter the recipe to your tastes! Once you’re happy with the flavor of the sauce, add the chicken back to the skillet (along with whatever chicken juices have seeped out), coat once with sauce, cover, and let simmer approximately 25 minutes. Watch the heat and liquid line to add water if needed.

While chicken is simmering, prepare your favorite accompanying rice. We prefer Near East’s Original Rice Pilaf, which is very simple to prepare and can serve 3-4 people, but any rice will do.

Once chicken is cooked, pull chicken from sauce (which will have thinned), and raise stove temperature to high. Reduce the sauce until it is thick and syrupy (5-15 minutes). Serve chicken over rice and spoon sauce back onto chicken. Garnish with sliced green onion and sesame seeds.

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