No-Fuss Teriyaki Chicken

Tue, Dec 29, 2009

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The last time that I made this I cut the recipe in half and used chicken tenders. It worked great and the chicken stayed very moist. I recommend either using chicken tenders or pounding the chicken breasts so that they are thinner and soak up more of the marinade.

I like serving it over a bowl of steamed white rice {or quinoa} for a quick and easy variation of chicken donburi. {Donburi means “bowl” in Japanese and refers to many rice bowl dishes consisting of meats and vegetables served over a bowl of rice.}

No-Fuss Teriyaki Chicken

Author: Itsy Bitsy Foodies

Recipe type: Main Course

Prep time: 10 mins

Cook time: 50 mins

Total time: 1 hour

Serves: 4

To make the teriyaki chicken extra flavorful, use chicken tenders or pound the breasts into thin strips so that the chicken soaks up more of the marinade.

Ingredients

4 chicken breasts
⅔ cups soy sauce
¼ cups white or red wine
2 Tbsp sugar
½ tsp ginger
1 clove garlic, minced {or ¼ tsp garlic powder}

Instructions

To make the teriyaki marinade, mix the soy, wine, sugar, ginger and garlic.
Pound the chicken breasts so that they are not too thick.
Line a pan with foil and place the chicken breasts in the pan.
Cover the chicken with the sauce.
Cover the pan with foil and bake the chicken at 325-350 degrees for 45 minutes to 1 hour, or until it is done. {The thinner the chicken the less time it will take to cook.}