Before the days of bottled teriyaki sauce, “tare” in Japanese referred to a soy sauce marinade that was sweetened and thickened by boiling down the sauce. “Yaki” refers to the cooking method. This recipe takes us back to the roots of traditional teriyaki.
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- ½ cup low-sodium soy sauce
- 2 tablespoons sugar
- ½ teaspoon ground ginger
- 4 chicken cutlets, about 2 pounds
- 1 small red bell pepper, ribs and seeds removed, cut into 1-inch cubes
- 1 small onion, cut into 1-inch cubes
- 1 tablespoon extra virgin olive oil
1. In a small bowl, whisk together soy sauce, sugar, and ginger. Place chicken, peppers, and onions in a resealable plastic bag. Add soy sauce mixture, and marinate in the refrigerator for at least 30 minutes and up to 3 hours.
2. Heat evoo in a large sauté pan over medium-high heat. Add chicken and vegetables, and sauté until cooked through, about 8 to 10 minutes. Let sauce reduce slightly. Remove chicken and cut into slices. Divide chicken and vegetables among 4 plates and drizzle reduced sauce over all.
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