Monday, October 6, 2008

One Pan Teriyaki Chicken

Our first heavy rain came Saturday - a not-so-gentle reminder of winter in Oregon and the price we pay for an achingly beautiful spring. I enjoy the rain. I'm lulled by it's tattoo and the scent of damp earth and pine released into the air, but my inner romantic just couldn't overcome the damp, bone-chill of this first rain. My mind kept wandering to Hawaii and, of all things, the Hawaiian plate lunch. Why potato salad and rice on the same plate? I'd really like to know. Truly! As I puzzled, I began to fixate on Chicken Teriyaki; so, in case you're wondering how we got here - the rain did it. I really like this recipe. It meets all my requirements for a quick weeknight meal. It's simple, inexpensive, made in a single pan and on the table in about 40 minutes. What's not to like? It's cooked stove top so it's an energy saver as well. So, without further ado, here's......

Teriyaki Chicken

1 cup + 2 teaspoons water, divided use
Juice of 1 lemon
1/2 cup tamari or soy sauce
1 cup mirin, sake or pineapple juice
2 to 4 tablespoons granulated sugar
1 garlic clove, crushed
1 piece (1-4-inch thick) fresh ginger, peeled and crushed
2 pounds well-trimmed boneless, skinless chicken thighs
2 teaspoons cornstarch
Optional garnish: sesame seeds, chopped scallion, cilantro and lemon slices

1) Combine 1 cup water, lemon juice, tamari, mirin, sugar, garlic and ginger in a large (3-quart) saucepan. Bring to a boil over high heat; stir to dissolve sugar. Add chicken; return to the simmer. Cover pan and cook until tender, about 10 minutes. Transfer chicken to a plate; cover to keep warm.
2) Skim off fat; remove garlic and ginger. Boil sauce until syrupy and reduced by half, about 10 minutes. Mix cornstarch with reserved 2 teaspoons water. Add to sauce, whisking until sauce thickens and is shiny. Return chicken to pan; turn to coat all surfaces. Simmer for 2 minutes, or until chicken is warm. Transfer to a serving platter. Garnish with sesame seeds, scallion, cilantro and lemon slices if desired. Yield: 4 to 6 servings.


Anonymous said...

I love the rain, too. This recipe looks like another easy one I would like to try. The picture is beautiful.

Martha said...

I love teriyaki chicken (actually teriyaki anything!) -- have some thighs in the freezer -- will have to try this recipe.


Prudy said...

What a great way to indulge your Hawaiian daydream. It looks fantastic. I noticed one of your favorite movies is To Kill A Mockingbird. Mine too. I love to watch it this time of year since it has a spooky Fall feel to it.

Allie said...

I love the rain too, only problem is where I'm at it comes in down pours or else rains 30 mins and dries up fast then you can get outside. Looking forward to trying your recipe.

Anonymous said...

We need rain here. Jack loves teriyaki chicken so I make it at least once a week. This looks like a delicious recipe.

Patsyk said...

I love the look of this dish! It's something I could make easily on a busy weeknight... and I'm always having to do that!

Maria said...

It rained here over the weekend. I love it as long as I am inside. I love the sound, smell, etc. I just don't like getting wet! Great looking chicken!

Aggie said...

This looks delicious...I'm so glad I found it on Patsyk's blog!

Mary Bergfeld said...

Aggie, welcome. I hope you stop by often. Mary

Anonymous said...

Very interesting recipe and a good blog. I am a foodie myself. Your recipe here is definitely on my menu for the coming friday.

Anna said...

One of the many reasons I like this blog is that it includes water among recipe ingredients.
In an ideal world, I would read a recipe top to bottom. In an actual, less than ideal world, it is so frustrating to gather everything on the counter only to find out you need a couple tablespoons of water.
Thanks for all the good food you help me put on the table!

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