Monday, February 9, 2009

Teriyaki Chicken

While living in California I grew to appreciate Asian food beyond the basic General Tso's chicken and fried rice. Once I moved away from California and away from all the fantastic Asian restaurants I found myself craving Asian food. Here is one of my favorites - I serve it on a bed of short grain brown rice - it is always a crowd pleaser, and is an easy week night meal. Enjoy!

Chicken and broccoli Teriyaki

8 boneless, skinless chicken breasts or thighs
1 1/2 cups chicken broth
1 1/2 -inches ginger root, peeled and minced
1/3 cup honey
3/4 cup teriyaki sauce
1 1/2 tablespoon toasted sesame oil
1 head of broccoli

4 scallions, thinly sliced
Chopped almonds (optional)
short grain brown rice

Bring a medium saucepan of water and 1/2tsp of salt to a boil. Chop broccoli head into small pieces. Place in boiling water and blanche for 2-3 minutes. Strain and set aside. Cut chicken into cubes. Salt and pepper your chicken up. Partially cook in hot oiled frying pan. While chicken is cooking, bring chicken broth and ginger to a boil. Stir in honey. When honey has dissolved into broth, add teriyaki sauce and sesame oil and reduce heat to simmer. Add chicken to sauce and cook until chicken is no longer pink. Add broccoli. Serve over a bed of short grain brown rice and Garnish with sliced scallions and chopped almonds.

FYI- "Teriyaki" is actually a cooking technique used in Japan, where foods are cooked in a sweet marinade.

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