Chicken Teriyaki

Raise your hand if you worked a really long day.

Raise your hand if after your long day you had to come home and make a meal for your family.

Raise your hand if even though you had a really long day and have cook for other people, you still want to eat something yummy.

Crap, I’m out of hands.

I bet you are too.

So put your hands down, grab a pen and jot this down so you can have it on hand next time you are exhausted and you have to make something yummy.

You will need…

1 cup lemon-lime soda

½ cup soy sauce

¾ cup rice vinegar

1 onion, half grated, half thinly sliced

1 tablespoon grated fresh ginger

4 garlic cloves, finely chopped

1 tablespoon brown sugar

2 pounds chicken breasts, skin on or off

2 tablespoons olive oil

1 tablespoon butter

2 tablespoons chopped cilantro

Steamed rice for serving

Start by combining the soda, soy sauce, rice vinegar, grated onion, grated ginger, garlic and sugar in a bowl and whisk it well.

Add in the chicken and allow it to marinate, covered in the fridge for 1 hour up to over night.

Remove the chicken from the marinade and pat it dry. Reserve about 1 cup of the marinade.

Heat the olive oil over medium high heat in a large, deep skillet.

Add the chicken and cook until browned and cooked through, about 4 minutes a side.

Remove the chicken from the heat and allow it to cool enough to handle.

Toss in the sliced onion with the chicken drippings and left over oil.

Cook until the onions are softened, scrapping the chicken off the pan as you go. About 6 minutes.

Add in the reserved marinade and bring it to a soft boil. Simmer until the sauce has reduced.

Stir in the butter and the cilantro.

Roughly chop the chicken into bite sized pieces and add it back into the sauce.

Cook until heated through and then serve hot over a bed of rice.

Love and Beer Floats

Angela  

Chicken Teriyaki

1 cup lemon-lime soda

½ cup soy sauce

¾ cup rice vinegar

1 onion, half grated, half thinly sliced

1 tablespoon grated fresh ginger

4 garlic cloves, finely chopped

1 tablespoon brown sugar

2 pounds chicken breasts, skin on or off

2 tablespoons olive oil

1 tablespoon butter

2 tablespoons chopped cilantro

Steamed rice for serving

Start by combining the soda, soy sauce, rice vinegar, grated onion, grated ginger, garlic and sugar in a bowl and whisk it well.

Add in the chicken and allow it to marinate, covered in the fridge for 1 hour up to over night.

Remove the chicken from the marinade and pat it dry. Reserve about 1 cup of the marinade.

Heat the olive oil over medium high heat in a large, deep skillet.

Add the chicken and cook until browned and cooked through, about 4 minutes a side.

Remove the chicken from the heat and allow it to cool enough to handle.

Toss in the sliced onion with the chicken drippings and left over oil.

Cook until the onions are softened, scrapping the chicken off the pan as you go. About 6 minutes.

Add in the reserved marinade and bring it to a soft boil. Simmer until the sauce has reduced.

Stir in the butter and the cilantro.

Roughly chop the chicken into bite sized pieces and add it back into the sauce.

Cook until heated through and then serve hot over a bed of rice.