Teriyaki Chicken
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Teriyaki Chicken
Before the days of bottled teriyaki sauce, “tare” in Japanese referred to a soy sauce marinade that was sweetened and thickened by boiling down the sauce. “Yaki” refers to the cooking method. This recipe takes us back to the roots of traditional teriyaki.
Times
- Prep Time : 5 min
- Cook Time : 10 min
- Ready Time : 15 min
Servings
Ingredients
- 1/2 cup low-sodium soy sauce
- 2 tablespoons sugar
- 1/2 teaspoon ground ginger
- 4 chicken cutlets, about 2 pounds
- 1 small red bell pepper, ribs and seeds removed, cut into 1-inch cubes
- 1 small onion, cut into 1-inch cubes
- 1 tablespoon olive oil
Directions
In a small bowl, whisk together soy sauce, sugar, and ginger. Place chicken, peppers, and onions in a resealable plastic bag. Add soy sauce mixture, and marinate in the refrigerator for at least 30 minutes and up to 3 hours.
Heat olive oil in a large sauté pan over medium-high heat. Add chicken and vegetables, and sauté until cooked through, about 8 to 10 minutes. Let sauce reduce slightly. Remove chicken and cut into slices. Divide chicken and vegetables among 4 plates and drizzle reduced sauce over all.
About Jamie Geller
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5 Responses to Teriyaki Chicken
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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my kids would love this! great dinner idea
I love the simplicity of the recipe and at the same time how elaborate the flavors are (also that I have all the ingredients at home already and can make this asap!) Thanks!
This looks like a dish I can add to my collection for those days when I just don’t have a lot of time to prepare ..and it looks delicious!
I am trying this dish tonight for dinner. Preparing it, I know it smelled so good! I am looking forward to eating it!
Yum!!!