Chicken Teriyaki

Nikky Phinyawatana from Asian Mint grew up in Bangkok, Thaland. She suggests healthy chicken teriyaki as a healthy alternative to the traditional heavy holiday fare.

Teriyaki Sauce

½ cup of Water
1/3 cup Sugar
¼ cup  Soy Sauce
½ oz. Sesame Oil
1 teaspoon of Tapioca Starch

The teriyaki sauce is to be used as a marinade and finishing sauce atop the grilled chicken.

In a small saucepan, melt the sugar in water over medium heat.  Mix tapioca starch with the Kikkoman soy sauce before adding it to the sugar water. Bring to a boil and cook until sauce thickens to the consistency of gravy. Let cool.

Chicken Teriyaki

Teriyaki Sauce
4 Chicken Breasts, boneless, skinless or 1.5 lbs. of chicken tenders
4 cups of cooked rice
1/2 cup of your favorite steamed vegetables

While you are letting your sauce cool down, cut chicken breasts into quarter inch thick flat strips at a 45-degree angle.  Use 1/3 of the sauce to marinate just until your grill is ready.

Heat grill (indoor) to medium-high. Place the marinated chicken on grill and cook on each side till done. Serve with a side of rice and your favorite steamed vegetables. Top it all off with the rest of the sauce to your liking.


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