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Chicken Teriyaki

I am sure that virtually everyone has eaten skewered strips of chicken teriyaki at Chinese restaurants, although teriyaki is of course of Japanese origin.

This particular recipe originated with one of my evening class students, a home economics teacher who uses this recipe as part of a Chinese segment for her classes. Thank you Heather. For both clients and classes I always try to simplify my recipes while retaining the same great taste. I changed the recipe from strips of grilled marinated chicken to boneless chicken breast cooked in the marinade and the juices are then thickened to from a sauce.

Ingredients

  • 1 ½ lb. Boneless, skinless chicken breast halves - about 4 breast halves
  • 3 tbsp. Honey
  • 1 tbsp. Sesame seeds. (CVS, Osco sell jars for about $1, Asian stores sell 1 lb.packs for about $3.)
  • 3 tbsp. Soy sauce (lite is ok)
  • 1 tbsp. Oil. Peanut oil gives additional flavor.
  • 1 clove of garlic, peeled and crushed
  • 1 tsp. fresh, peeled and chopped ginger.
  • ¼ tsp. ground pepper
  • no salt.
  • 1-2 tbsp. Cornstarch mixed with 2 tbsp. Water.

Method

1. Trim any fat from chicken.

2. Mix marinade ingredients in a bowl or Ziploc bag, add chicken breasts and marinate overnight for optimum flavor. (if you measure the oil first, the honey will glide off spoon. I like to heat marinade in the microwave for about 30 seconds so the honey thins and blends more easily.)

3. Next day, either preheat oven to 350° or heat barbecue grill.

4. For oven cooking, line a jelly roll pan with foil, place chicken and marinade on top and fold foil over to make an enclosed packet. Cook chicken breasts for about 20 minutes then finish under broiler for color. For barbecue cooking. I like to use a disposable foil pan lined with foil. Cooking times will vary depending on individual grills/stoves, amount of meat to be cooked and density of chicken pieces.

5. Once chicken is cooked, pour the accumulated juices into a saucepan, add cornstarch mix and bring to a boil. Reduce to simmer and cook for about 3 minutes. Pour sauce over chicken and serve with hot or cold rice, cous cous or noodles.


Oonagh Williams, proprietor of Royal Temptations, has a Culinary Arts degree, offers a Personal Chef service, teaches a variety of classes in International Cooking, and makes regular appearances on WMUR ABC Channel 9's Cooks' Corner. You can contact Oonagh at 603-424-6412.
 

Send your questions or comments to CookingWithOonagh@yahoo.com
Last modified: June 30, 2000
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