Did you ever try Chicken Teriyaki with a twist? This delicious recipe combines tender chicken with a savory marinade of honey, soy sauce, garlic, and fresh ginger.
Ingredients:
- 1 ½ lb. boneless, skinless chicken breast halves (about 4 breasts)
- 3 tbsp. honey
- 3 tbsp. soy sauce
- 1 tbsp oil (peanut oil adds additional flavor)
- 1 clove garlic, peeled and crushed
- 1 tsp fresh ginger, peeled and chopped
- ¼ tsp. pepper
- No salt
Note: Don’t leave out garlic and ginger – they are crucial to the finished flavor.
Method:
- Trim any fat or gristle from the chicken.
- Mix the marinade ingredients in a bowl or Ziploc bag. If you measure the oil first, the honey will glide off the spoon more easily.
- I like to heat the marinade in the microwave for about 20-30 seconds so the honey thins and blends more easily.
- Cut the chicken breasts into 1-2″ cubes using scissors.
- Place the chicken pieces in a container with the marinade and refrigerate for at least 4 hours, preferably overnight. The chicken will turn a dark brown color from the soy sauce.
- Preheat an 8-10″ nonstick skillet. Add all the chicken and marinade and cook over medium to high heat for about 4 minutes, until the chicken is cooked through. You don’t need to “stir-fry” the chicken, but you do need to flip the pieces so they cook on all sides. The marinade should start to caramelize and become sticky. Check the chicken towards the end of the cooking time, as the thickness of the chicken, its temperature, and the heat of the skillet can affect the cooking time. If cooking a larger quantity, it can take longer to cook. The chicken should be free of pink in the center, but avoid overcooking.
- Serve the chicken in a bowl with the cooked marinade sauce and toothpicks.
Note about ginger: Fresh ginger looks like knobby fingers. Peel it with a sharp knife. Cut into slices about the thickness of a quarter, then chop finely. ‘Christopher Ranch’ makes a small 2-3 oz jar of crushed fresh ginger that keeps well in the fridge. If you use fresh ginger, it can be stored by placing peeled, sliced ginger in a glass spice jar, covering it with sherry, and refrigerating. The sherry acts as a preservative and can also be used in Chinese cooking as it absorbs flavor from the ginger.
source cookingwithoonagh
