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Teriyaki Chicken

When I was around 11 or so, I was babysitting for a friend of the family, whose husband worked for Yakitori. She was kind enough to share the secret recipe I love so much. With a little bit of google search, and some crossed-eyes, I compiled my own recipe. I've been using it ever since.

Enjoy!


Chicken:

2-3 Chicken Breasts, cut up

1 T Dark Sesame Oil

1 T Rice Vinegar

1 Lemon, juiced

1 T of local raw honey

1-2 T of Olive or Grape-seed Oil

+ other seasonings you prefer: Pepper, Garlic & Onion Powder, etc. Just no Salt! (It comes out way too salty if you do.)

Saute' Method:

Get your pan hot, set it to medium/high.

Pour in Oil.

Add the chicken.

Once the pan is hot again, turn it down a little, medium will due.

Drizzle each: the sesame oil, the rice vinegar, the lemon juice, and then, the honey.

Saute' the chicken until it is 75% cooked on the downside, then flip it over. Please refrain from constant stirring. Once the second side is fully cooked turn the burner down to low.


Sauce:

1 16 oz. bottle of low-sodium soy sauce of good quality. (Our local Asian Pacific Market is great for this)

Fresh Ginger Root, 7 or so slices

1 T Freshly chopped garlic

1 C of your choice of sugar. I use dark brown sugar, it has a more sultry flavor.

1 T of corn starch whisked into 3/4 cup of water

Add the soy sauce, ginger, garlic, sugar, and corn starch mixture in that order.

Stir with a whisk.

Bring it to a simmer.

Turn the sauce WAY down to low, and stir occasionally, while you are waiting for the chicken to cook.


Rice:

1 Large glass baking dish

3 Cups of dry Rice, your choice. We use Non-GMO.

7 Cups of water

1 Pinch of Salt

1 or 2 taps of white pepper

Line the baking dish with parchment paper for easy clean-up later.

Cover with tinfoil.

Set your timer for 45 minutes.

Remove when the time runs out. (This is the easiest fastest way I've found to cook the rice.)


The Veggies:

Veggies for this dish is optional, because this type of chicken is savory without the fragrance. But, we are supposed to eat our veggies.

1 Carrot, sliced thinly into rounds

2 Celery Stocks, sliced

1/2 onion diced

1 Broccoli stock, sliced


The Fruit:

1 Whole Pineapple, Cut up (for garnish and adding some in.)

To substitute or add flavor try using some mandarin orange slices, yummo!


Garnish:

Sesame Seed, enough to pinch and sprinkle over the dish.

Pineapple Rounds. (This option is best, if the Pineapple is grilled on the BBQ first!)


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