MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Easy Chicken Teriyaki W/Marinade
Categories: Poultrty, Sauces
Yield: 2 servings

3/4 lb Chicken thigh
1 tb Oil
1 tb Toasted white sesame seeds

MMMMM-----------------TERIYAKI MARINADE & SAUCE----------------------
1/3 c Soy sauce
1/3 c Mirin
1/3 c Sugar
1 ts Minced garlic or ginger;
- opt

PREP CHICKEN: Flatten the chicken so it's about 3/4"
thick for even cooking. Place in a zipper bag or large
bowl to marinate.

MARINADE: Combine the ingredients for the marinade and
mix together until the sugar dissolves. Reserve half for
later use and marinate the chicken with the remaining
half for at least 15 minutes to overnight in the fridge.

COOK CHICKEN (GRILL, PAN FRY, OR BAKE)

Grill or Pan fry: Heat your grill or pan over medium
high heat and add the oil. Remove chicken from the
marinade, wiping off the excess. Cook skin-side down if
using skin-on chicken and flip when golden brown.

During the last 3 minutes, add your desired amount of
the reserved teriyaki marinade. It will reduce and
thicken into a glaze as the chicken cooks. Internal
temperature should register 165°F and juices should run
clear.

(Optional) Bake: Set oven @ 400ºF/205ºC and line a
baking pan. Bake chicken for about 20 until fully
cooked, brushing on the reserved sauce a few times
during the last 5 to 7 minutes. The reserved sauce will
thicken into a glaze. Reduce the heat if it starts to
burn.

Cut the chicken into bite sized pieces and serve over
steamed rice. Sprinkle with sesame seeds and spoon any
remaining glaze over the chicken.

NOTES: You can use both skinless or skin-on chicken
thighs or chicken breast.

Mirin - substitute with sake or any white wine.
Non-alcoholic substitute: use stock or water with a few
drops of vinegar or lemon juice.

Sugar - substitute with honey, agave, or brown sugar

When baking, keep an eye on the chicken as the sugar in
the marinade can easily burn if your oven is too hot.

VARIATIONS: Teriyaki marinade - Though not traditional,
feel free to add garlic, ginger, or green onions.

Stir fry chicken teriyaki - Cut the chicken into bite
size pieces, no need to marinate. Stir fry with half of
the marinade until chicken is fully cooked and sauce is
thickened. Add any vegetables you'd like during the last
5 minutes.

Spicy chicken teriyaki - Add red pepper flakes,
sriracha, or chopped jalapeno or serrano peppers.

Jessica Gavin

Makes: 2 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

MMMMM

... Not Quites: It is the Dawning of the Age of Asparagus.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)