Teriyaki Chicken

For me, Teriyaki Chicken was a first. I love to eat the stuff, but have never tried making it. So instead of finding a simple basic recipe to start off with, I glanced at 3 or 4 different ones and took off from there. This recipe is totally mine, very simple, very easy, and extremely tasty!

Marinade:

1/3 cup soy sauce

1/2 cup mayonnaise

1 clove garlic

1/4 t. ground ginger

Chicken:

3 lg. chicken breasts, thawed

Olive oil

Fresh cracked black pepper



 Start by slicing the chicken. Set this aside.

In a large bowl, combine the soy sauce, mayonnaise, garlic and ginger.

 

 Whisk together thoroughly and then pour into a large plastic bag.

Add the chicken and coated thoroughly. Let this sit in the fridge for at least 1 hour. (Mine ended up sitting for over 24 hours, but still tasted great!)



Once the chicken has finished marinating, toss a little olive oil and freshly cracked black pepper into a large skillet over medium flame.

Add the chicken and cook. Flip it once it's a deep brown and crispy on one side. It should be somewhat blackened, but still juicy. Once you think it might be done, simply cut one of the largest pieces in half to check it.

 

Serve with hot rice and mixed Asian veggies.

Enjoy!

Ashleigh

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Teriyaki Chicken

(prairiegalcookin.blogspot.com)

Marinade:

1/3 cup soy sauce

1/2 cup mayonnaise

1 clove garlic

1/4 t. ground ginger

Chicken:

3 lg. chicken breasts, thawed

Olive oil

Fresh cracked black pepper

Combine the ingredients for the marinade in a large bowl. 

Cut the chicken in 1/2 inch strips and combine with the marinade in a large plastic bag.

Let this sit in the fridge for at least 1 hour. 

When ready to cook, drop some olive oil and pepper into a large skillet over medium flame.

Add the chicken and cook until sides are somewhat blackened and center is done. Flip halfway through. 

Serve with mixed Asian veggies and hot rice.

Enjoy!