The Easiest Teriyaki Chicken
For dinner I wanted to try something different. I was tired of fish and Jamaican food so I decided to look up an EASY recipe (because believe it or not, I really hate to cook) for chicken breasts using ingredients I already had here at home. The entire meal took me literally 30 mins to complete. The only thing I did different was
- while still frozen, cut the breasts in half because they were very thick.
- let the chicken cook in the sauce a little bit longer than the suggested time.
I hope you enjoy this as much as I did and if you do, leave me a comment or tag me on Instagram and let me know!
INGREDIENTS
3/4 cup low-sodium soy sauce
1/4 cup honey
1 1/4 teaspoons peeled, grated fresh ginger (from about a 1-1/2-inch piece), grated on the small holes of a box grater
1 pound boneless, skinless chicken breasts or thighs
Freshly ground black pepper
4 teaspoons vegetable oil
2 medium scallions, thinly sliced
METHOD
- Bring the soy sauce and honey to a simmer in a small saucepan over medium heat, stirring often until the honey has completely dissolved, about 5 minutes. Add the ginger, stir to combine, remove from the heat, and set aside.
- If using chicken breasts, place them on a cutting board and cover with a sheet of plastic wrap. Use a meat mallet or a frying pan to gently pound them to a 1/2-inch thickness. Cut each in half so you have 4 pieces roughly the same size. (If using chicken thighs, no need to pound or cut.) Season both sides of the chicken with pepper.
- Heat the oil in a large frying pan over high heat until shimmering. Add the chicken in a single layer and cook without disturbing until browned, about 3 minutes. Flip and cook the second side until browned, about 3 minutes more.
- Reduce the heat to medium, slowly pour in the reserved sauce, and cook, flipping the chicken occasionally to coat in the sauce, until cooked through, about 3 minutes.
- Transfer the chicken from the pan, letting the excess sauce drip off, to a clean cutting board. Reduce the sauce in the pan over medium heat until slightly thickened, about 3 minutes more. Slice the chicken crosswise into 1/2-inch pieces. Place on a serving dish, top with the sauce, and sprinkle with the scallions.
0 comments:
Note: only a member of this blog may post a comment.