Teriyaki Chicken!

    I think before my apologetic rant for not fulfilling the all the deliciousness bookmarked this week, congratulations are in order – I’m the super proud aunt of a week old nephew! He’s adorable and both the mother and the baby are healthy and happy!
    Of course, in true family fashion, we celebrated with a lot of sweet things – that ensured that I split my time between the hospital and the kitchen making baby announcement hampers and sweet treats for everyone! Its been exhilarating, to say the least. I did manage to squeeze in making Teriyaki Chicken one such exhausted night – and I think that speaks volumes about the ease with which this recipe came together. I marinated the chicken in the morning which didn’t take much time at all and stir fried it the same day just before dinner. This reminds me of a certain cleverly named category in Nigella Express – it was called ‘Quick, Quick, Slow‘. I think this one neatly fits the category.
    Now this one would also fit into the versatile category – you can use whole chicken breast filets, cut them into strips and stir fry as an appetizer, toss some lettuce and capsicum strips and make a hearty salad or use the chicken strips in a tortilla rollup or just between sandwich bread – like I did. However, I don’t want to give you an exact recipe for the sandwich – just go with a blueprint for the teriyaki marinade and then go wherever your culinary whim takes you.
    P.S – It works super well with some grated orange zest and a sprinkle of sesame seeds

    Teriyaki Chicken

    Serves: 4
    2/3rd cup soy sauce
    1/3rd cup brown sugar
    1/3rd cup water
    1/4th cup rice vinegar
    3 – 5 cloves of garlic
    2″ piece of ginger
    3 chicken breasts, butterflied into 6
  1. In a medium saucepan, pour all the ingredients except the chicken breasts and heat over medium-high heat till combined. Let it come to a boil, take it off the heat and pour over chicken breasts. Cover and refrigerate for at least 6 to 8 hours. Cook as you please! 
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