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.
Teriyaki Chicken
Servings
4 Servings
Ingredients
- 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
Instructions
- 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.
- 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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oooh Marcy good catch (where/when did I suggest that?) but yes would be good room temp.
You suggest this as a Shabbat lunch recipe but it seems rather saucy…is it good at room temperature? Is it not saucy & can be warmed up? Thanks!
its def one for the whole fam!
yayeeee!
exactly!
love when the smell prepares you for the taste!
agree 100%!
sooooo happy you liked!
This was so good!
Yum!!!
I am trying this dish tonight for dinner. Preparing it, I know it smelled so good! I am looking forward to eating it!
This looks like a dish I can add to my collection for those days when I just don’t have a lot of time to prepare ..and it looks delicious!
I love the simplicity of the recipe and at the same time how elaborate the flavors are (also that I have all the ingredients at home already and can make this asap!) Thanks!
my kids would love this! great dinner idea