I’m on a quest to make my own Chinese food.
Since moving to our house 2 years ago, we have been unsuccessful
with finding a really good Chinese restaurant close by. We have tried all within our
area & have resorted driving 25 miles round trip to our favorite spot.
Two weeks ago, we discovered our favorite spot closed. The owners retired. 😦
So my quest begins.
First dish I am across to try was teriyaki chicken.
Homemade teriyaki sauce is sooo good & it smells great!
Easy to make & much better than the bottled stuff you’d get at the store.
NO high fructose corn syrup and unnecessary preservatives here!
A little green onion to garnish.
This rice really is wonderful. Compliments the chicken well.
1/3 cup (low sodium) soy sauce
2 tbsp. honey
1 tbsp. brown sugar
2 cloves garlic, minced
1 tsp. fresh ginger, minced
1 tsp. apple cider vinegar
1/3 cup water
1 tbsp. cornstarch
In a medium saucepan, combine soy sauce, honey, brown sugar, garlic, ginger and vinegar over medium-high heat, stirring frequently.
Dissolve cornstarch in water in a separate mixing bowl and then add to the saucepan. Cook for 6-8 minutes, stirring frequently, until thickened.
1 tbsp. olive oil
4 boneless, skinless chicken breasts
pinch kosher salt
pinch ground black pepper
optional: sliced green onions
Preheat oven to 425 degrees.
Heat olive oil in large, oven-safe skillet over high heat. Season chicken liberally with kosher salt and ground black pepper.
Place chicken into skillet and cook until golden-brown on one side, about 5-6 minutes. Flip pieces over, pour the teriyaki sauce over and between the chicken and place into the oven.
Bake chicken for 15-20 minutes, until no longer pink in the middle.
To serve, slice against the grain and drizzle teriyaki sauce from the skillet over the chicken.
Serve over steamed rice if desired. Garnish with sliced green onions if desired.