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Chicken Teriyaki

Chicken Teriyaki

 
Easy, quick, light and delicious! I like to add a melange of steamed veggies (broccoli, carrot, onion and mushrooms) right before serving so they absorb the flavor of the sauce – yum!

Wine Pairing: Try a lighter bodied Pinot Noir such as Bellula from the Languedoc region of France (750ml, $14.99). Or, if you prefer a white, Selbach-Oster Riesling Spätlese (750ml, $29.99) would pair perfectly too!

Photo courtesy of: www.thefoodaddicts.com

Ingredients:

  • 2  skinless chicken breasts
  • 3 tsp. brown sugar
  • 2 tsp. oil
  • 1 Tbsp. minced ginger
  • 3 Tbsp. low sodium soy sauce
  • 1 tsp. oyster sauce
  • 1/2 cup hot water
  • 1 tsp. corn starch (dissolve in 2 Tbsp. water)
  • Sesame seeds for garnish

Directions:

  1. In a bowl, combine water, soy sauce, sugar, oyster sauce and ginger. Mix well.
  2. Heat oil in a pan. Once hot, add the chicken breasts and cook for approximately 2 minutes on each side.
  3. Use a paper towel to remove excess oil from the pan.
  4. Add sauce to the chicken and let it simmer for 1 minute, then add cornstarch (and water) mixture. Stir quickly and reduce heat as it thickens.
  5. Cut the chicken slices into bite-sized pieces and serve over rice or vegetables. Sprinkle sesame seeds on top to garnish.

This recipe is courtesy of Cool Springs Wines & Spirits staffer, Richard, and his dog, Bella.

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