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Chicken Teriyaki

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Ingredients
  Soy sauce 1⁄3 Cup (5.33 tbs)
  Light brown sugar 2 Tablespoon
  Asian sesame oil 1 Tablespoon
  Ground ginger 3⁄4 Teaspoon
  Scallions 3 , thinly sliced
  Skinless boneless chicken breast halves 1 1⁄2 Pound (4 Large Pieces)
  Vegetable oil 2 Teaspoon
  Sesame seeds 1 Tablespoon
Directions

In a plastic zip-tight bag, combine the soy sauce, sugar, sesame oil, ginger, and 2 of the scallions.
Add the chicken breasts; seal the bag, pressing out the air; and refrigerate, turning the bag occasionally, at least 1 hour or up to overnight.
Brush a 9 1/2-inch non-stick square grill pan with vegetable oil.
Heat the pan over medium heat.
Lift the chicken from the marinade and place in the pan; discard the marinade.
Grill 5 minutes, then turn and grill until the chicken is cooked through and richly browned, 5 to 7 minutes longer.
Transfer the chicken to a large platter.
Meanwhile, in a dry 8-inch skillet, over medium heat, toast the sesame seeds, shaking the pan frequently, until the seeds are golden brown, 1 to 2 minutes.
Sprinkle the sesame seeds and the remaining scallion over the chicken and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Grilling
Interest: 
Holiday, Everyday
Ingredient: 
Chicken
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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