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TERIYAKI CHICKEN BREASTS

Poulet a la teriyaki
Poke bowl Oven Internationally inspired Marinades Quick recipes
2-4 Portions
1h Brining
15 min Prepping
10 min Cooking
Recipe Easy

Ingredients

MARINADE

  • 1/4 cup (60 ml) low-salt soya sauce
  • 1 tbsp. (15 ml) fresh ginger, chopped
  • 2 tbsp. (30 ml) honey
  • 1 tbsp. (15 ml) sherry or cranberry juice
  • 1 tbsp. (15 ml) rice vinegar
  • 2 cloves garlic, mashed

TOPPINGS

  • Julienne strips of red peppers
  • Green onions
  • Sesame seeds

Directions

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  1. Combine all marinade ingredients in a bowl.
  2. Flatten chicken breasts between two sheets of plastic film until 1.25 cm (½ in.) thick.
  3. Place chicken breasts in a zip lock bag and pour in marinade. Marinate 1 hour in refrigerator.
  4. Remove chicken pieces from marinade and place them on a plate.
  5. Pour marinade into a small pot and bring to a boil. Reduce a few minutes and set aside.
  6. In a large pan, brown chicken breasts over medium-high heat for 1 minute and turn over. Continue cooking for 1 minute. Pour marinade in the pan and finish cooking over low heat for a few minutes. Top with red pepper and green onion Julienne strips and sesame seeds.
  7. Serve with rice and a green vegetable.