Chicken Teriyaki

Chicken teriyaki is a Japanese dish made with sake and mirin. I decided to add a little Hawaiian influence and make this a little more family friendly. This dish is savory with just a touch of sweetness. I served with white rice. It can also be served with riced cauliflower for a low carb substitute. This was a huge hit with my family!

• Difficulty: Easy
• Category: Lunch, Supper
• Cuisine: Hawaiian, Japanese
• Cooking Method: Boil, Mix it up

Ingredients

• 2.5-3 lb boneless skinless chicken thighs (you may use bonesless skinless chicken breasts or thighs.)
• 1/2 cup low sodium tamari (you may use low sodium soy sauce, tamari, or soy sauce. )
• 6 floz pineapple juice
• 2 tbsp rice wine vinegar (you may use sherry or any white vinegar you have. )
• 2 tbsp fresh grated ginger
• 2 cloves of garlic, minced (you may adjust the amount of garlic to your taste. )
• 2 tbsp brown rice syrup (uptional) (you may use honey, brown sugar, or any sweetener that you like.)

Instructions

1. Combine tamari, rice wine vinegar, brown rice syrup, ginger, and garlic in a large bowl. Add salt and pepper to taste and set aside.
2. Cut chicken thighs into 1-inch pieces and combine with marinade coating evenly. Cover and refrigerate 2 to 4 hours. *Marinating is not necessary, but will add flavor and tenderize the chicken.
3. Remove the chicken from the marinade and set the liquid aside.
4. In a large sauté pan, brown the chicken in batches on medium high heat.
5. While chicken is browning, strain the marinade and place in a small sauce pot.
6. On medium high heat, bring liquid to a boil and lower heat to simmer. Reduce sauce until thick and darker in color. About 15 to 20 minutes.
7. After all the chicken has browned and the sauce has reduced, pour the sauce over chicken and coat evenly and simmer on medium low heat until chicken is cooked completely.
8. Serve hot with white rice and garnish with scallions and sesame seeds.