Friday, February 22, 2013

Teriyaki Chicken

This is one of Maxwell's favorite meals! It has been a while since I've made it but it really is so so yummy!

Teriyaki Chicken Recipe

4 Chicken Breasts
2 tablespoons Olive Oil
1/2 cup brown sugar
3/4 cup white wine
3/4 cup chicken broth
3 tablespoons of soy sauce
1 shallot, thinly sliced
2 teaspoons corn starch
1 teaspoon soy sauce
sprinkle of red pepper flakes (optional)
  1. Saute Chicken Breasts in about 2 tablespoons of olive oil, about 4 minutes on each side over medium-high heat or until golden brown. Remove chicken from pan and set aside.
  2. Thinly slice shallot and saute in 1 tablespoon of oil until they start to become translucent.
  3. Add white wine and soy sauce and let reduce by half. Then add the chicken broth
  4. Add brown sugar, stirring it in until dissolved. It should start to thicken slightly. Then add red pepper flakes if you like a little kick.
  5. To thicken the sauce, combine the corn starch and 1 teaspoon of soy sauce, to make a slurry. Then add the mixture into the pan stirring constantly. The sauce should thicken quickly at this point. 
  6. Return chicken to pan to reheat and finish cooking. About 2 minutes.
  7. Remove chicken from heat and slice thinly. Assemble your rice bowl and enjoy!

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