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For the marinade:
- 1 ½ cups hot water
- 1/3 cup low-sodium soy sauce
- 1/3 cup sugar
For the chicken:
- 4 small chicken breast halves (about 2 pounds) (boneless)
For the Teriyaki sauce:
- 1 ½ cups chicken broth
- 1 cup low-sodium soy sauce
- ¾ cup sugar
- 1 teaspoon grated garlic
- 1 ¼ teaspoons grated fresh ginger
Garnishes
- 2 scallions, thinly sliced
- To make the marinade: Mix the water, soy sauce, and sugar. Pour over the chicken, cover, and marinate in fridge for 2 hours.
- To make the teriyaki sauce: Combine all sauce ingredients in a large saucepan. Bring to a boil and simmer 45 minutes, until reduced by about 20 percent. Remove from the heat and set aside.
- Preheat oven to 400 degrees F. Remove the chicken from marinade and discard marinade. Place chicken on a rimmed baking sheet and bake 15 to 20 minutes, until chicken is tender and no longer pink.
- Brush a large griddle or skillet with oil. Place the chicken on the hot grill or skillet, and heat 4 minutes per side, until browned.
- Reheat teriyaki sauce over low heat in a large skillet. Place chicken directly in pan with sauce; increase heat to high 1 to 2 minutes, until sauce boils. Slice chicken on the diagonal into ½ inch slices and serve immediately on a bed of rice. Spoon sauce over chicken and garnish with thinly sliced scallions.