Saucy Chicken Teriyaki

For some reason, I had a feeling that the Teriyaki sauce business is a rather complicated one. Although it hales from Asia (mainly Japanese cuisine), which means the cooking cannot get any simpler, because of its association with being light & healthy, just being Japanese or Chinese implies trickiness.

Well I was wrong.

So first before we get on with lunch, what is Teriyaki? It’s a cooking technique used in Japanese cuisine in which meat/chicken or fish are grilled while previously being marinated in soy sauce & sugar. You can marinate chicken, fish or beef in Teriyaki sauce and it goes really well with sautéed vegetables or rice. I hope you enjoy making this as much as I did because one it’s super easy so you can impress your guests, two it’s yummy and three it’s very healthy!

RECIPE: (serves 2)

4 Chicken breast halves

1 teaspoon olive oil

1/3 cup Soy sauce

1/2 cup Water

1/3 cup Brown sugar

1 clove Garlic minced

1/2 cup Rice (white) cooked OR steamed vegetables

METHOD:

In a pan, over medium heat, cook chicken until no longer pink.  

Once cooked take fork and shred chicken.

Add oil to pan & warm shredded chicken over medium heat.

Combine soy sauce, brown sugar, garlic and water and bring to a boil.  

Add to pan with shredded chicken. Cover, reduce heat and simmer for 20 minutes.

Serve over rice or aside steamed vegetables. And don’t forget to sprinkle with some sesame!

Enjoy 🙂