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TV Personality, Chef, Cookbook Author, Blogger, Spokesperson, Nutritionist
Hello friends, and welcome to my kitchen! I'm excited you're here, and I'm thrilled to share my recipes, tips, and strategies with you. My goal is to make your culinary journey easier, quicker, and a lot more delicious!
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Equal parts salty, sweet, and tangy, this sticky/glossy/playful sauce is made with just three ingredients! And that's all you need because the rich blend evolves into an excellent (and slightly addictive) glaze for tender chunks of chicken.
The balance of flavor in this glaze is spot one. And it's probably one of the easiest, complex-tasting sauces/glazes you will ever make. Thanks to store-bought teriyaki sauce, the depth of flavor is built in. We just add honey to bring out more sweetness and mirin to enliven the tanginess.
This glaze would also work with pork, steak, seafood, and tofu. If you're looking for a multipurpose glaze for a variety of protein sources, look no further. Because the flavors are balanced - and not heavy in one direction or the other (sweet, tart, spicy), it works with all types of meat, seafood, and vegan options.
How should you serve your honey teriyaki chicken? I served the chicken and sauce over jasmine rice (so we could enjoy the sauce as it enveloped the grains of rice), but the saucy chicken would also be fabulous over Asian noodles, or in lettuce cups.
Serves 4
INGREDIENTS
1 tablespoon peanut oil or vegetable oil
1 pound boneless skinless chicken breasts, tenders or thighs, cut into bite-size pieces
Salt and freshly ground black pepper
1/2 cup teriyaki sauce
2 tablespoons honey
1 tablespoon mirin
1 tablespoon cornstarch
Cooked rice, noodles, or lettuce cups for serving
Chopped green onions for serving, optional
Chopped fresh cilantro for serving, optional
Toasted sesame seeds for serving, optional
INSTRUCTIONS
Heat the oil in a large saucepan or skillet over medium-high heat. Add the chicken and cook for 3 to 5 minutes, until golden brown on all sides. Season the chicken with salt and pepper.
Add the teriyaki sauce, honey, and mirin and bring to a simmer. Reduce the heat to low and simmer for 2 to 3 minutes.
Dissolve the cornstarch in about 2 tablespoons of water and add the mixture to the pan. Simmer for 1 to 2 minutes, until the sauce thickens and the chicken is cooked through.
Serve the chicken and sauce over rice or Asian noodles, or in lettuce cups and top with green onions, cilantro, and sesame seeds, if using.
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The essential cookbook for fast, easy weeknight cooking. My unique Round 1 and Round 2 strategy transforms delicious dinners into mouth-watering second-night meals! And wait until you see my 25 tips for creating a functional kitchen!
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