1 1/4 teaspoons peeled, grated fresh ginger (from about a 1-1/2-inch piece), grated on the small hol
1 pound boneless, skinless chicken breasts or thighs
Freshly ground black pepper
4 teaspoons vegetable oil
2 medium scallions, thinly sliced
Instructions
Bring the soy sauce and honey to a simmer in a small
saucepan over medium heat, stirring often until the
honey has completely dissolved, about 5 minutes. Add
the ginger, stir to combine, remove from the heat,
and set aside.
If using chicken breasts, place them on a cutting
board and cover with a sheet of plastic wrap. Use
a meat mallet or a frying pan to gently pound them
to a 1/2-inch thickness. Cut each in half so you
have 4 pieces roughly the same size. (If using
chicken thighs, no need to pound or cut.) Season
both sides of the chicken with pepper.
Heat the oil in a large frying pan over high heat
until shimmering. Add the chicken in a single
layer and cook without disturbing until browned,
about 3 minutes. Flip and cook the second side
until browned, about 3 minutes more.
Reduce the heat to medium, slowly pour in the
reserved sauce, and cook, flipping the chicken
occasionally to coat in the sauce, until cooked
through, about 3 minutes.
Transfer the chicken from the pan, letting the
excess sauce drip off, to a clean cutting board.
Reduce the sauce in the pan over medium heat until
slightly thickened, about 3 minutes more. Slice
the chicken crosswise into 1/2-inch pieces. Place
on a serving dish, top with the sauce, and
sprinkle with the scallions.
Originally Submitted
10/6/2013
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