Teriyaki Chicken Breasts


Teriyaki Chicken Breasts

One of the benefits of having a well-stocked pantry is that it gives you so much more flexibility when you want to get a meal out quickly. Case in point, this teriyaki chicken.

Classic teriyaki sauce is made with soy sauce, mirin (a sweet rice wine), and sake. With these items in your pantry, you can easily make a simple but perfect teriyaki sauce for steak, salmon, or chicken.

In this version of chicken teriyaki we first poach skinless, boneless chicken breasts in homemade teriyaki sauce. Then we boil the heck out of the sauce to reduce it to a syrupy glaze to pour back over the cooked chicken.

The result? Easy to make, low in fat, and the method produces a perfectly tender chicken breast every time.


Teriyaki Chicken Breasts Recipe

Ingredients

  • 3/4 cup soy sauce* (or mix tamari** and water in equal proportions to make 3/4 cup)
  • 3/4 cup sake
  • 3/4 cup mirin
  • 4 Tbsp sugar
  • A 1-inch piece of ginger, grated fine
  • 4 skinless, boneless chicken breasts, about 1 1/4 to 1 1/2 pounds total (set out for 30 minutes to come to room temp)
  • 2-3 Tbsp sesame seeds

*Use gluten-free soy sauce for gluten-free version.
**If you are using tamari instead of soy sauce, use half as much, as tamari is more concentrated than soy sauce.



Read More: Teriyaki Chicken Breasts

Comments

Post a Comment

Popular posts from this blog

Easy Blender Hollandaise Sauce

Image
Many people are afraid of hollandaise sauce, are you? Some think eating it will make them fat. (It will if you eat it every day, so don’t eat it every day.) If you are like me, the thought of making hollandaise conjures up visions of toque clad chefs with big bowls and even bigger whisks swearing because the beautiful sauce they have spent the last several minutes vigorously whisking has separated on them, “Merde!” I have been desperately afraid of making this sauce since forever. (Not afraid of eating it mind you, I’ve never met an eggs benedict I didn’t like, or eat.) To overcome this fear I asked my friend Hank to show me how to make it. OMG. Hank’s hollandaise didn’t separate, and he didn’t swear (any more than usual), but the work! The beads of sweat forming on this man’s forehead as he whipped those egg yolks and butter into submission. I was dreading the attempt. Hank has arms of steel. I have arms of, hmmm, a young, willo...
Read more

Perfect Cheesecake

Image
Looking for the perfect cheesecake? It takes a bit of hubris to describe a recipe as “perfect”, especially for a recipe such as cheesecake, for which so many have their own personal favorite. But, this is simply the best, most wonderful cheesecake I have ever had, and have ever made. It is based on a master recipe, from the master of baking herself, Dorie Greenspan. It is a classic New York style cheesecake with a graham cracker crust and high sides. It is dense, rich, and light at the same time, and serves a small army. But watch out—just when you think you’ve made enough for your gathering, so many people will go back for seconds that you may be left without a piece! My young friend Audrey and I made some slight changes to Dorie’s base recipe. We’ve thickened the graham crust on the bottom and doesn’t let it ride up the sides. We also top the cake with a creamy sour cream topping and serves it with a tangy bright raspbe...
Read more