Chicken Teriyaki
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Chicken Teriyaki
Points Plus: 11 | Total Fat: 15 g | Saturated Fat: 3 g | Trans Fat: 0 g |Cholesterol: 208 mg | Sodium: 315 mg | Carbohydrates: 19 g | Dietary Fiber: 0 g | Sugars: 18 g | Protein: 51 g |
Ingredients
4 chicken thighs3 tablespoons lite soy sauce2 tablespoons honey2 tablespoons mirin (or dry sherry or vermouth mixed with 2 teaspoons sugar)1/8 teaspoon pepper (more or less to taste)1-1/2 tablespoons extra virgin olive oil
- 2 tablespoons lite soy sauce
- 2 tablespoons sake (an Asian rice alcohol) or dry sherry or vermouth (optional)
- 2 tablespoons honey
- 2 tablespoons mirin (or dry sherry or vermouth mixed with 2 teaspoons sugar)
Directions
In a small bowl, mix the soy sauce, honey, mirin, and pepper.
In a large bowl place the chicken thighs then pour the marinade on them. Leave it between 1 hour to overnight. Overnight gives the best and tastiest result.
To make the sauce, over low heat, in a small saucepan, boil all the ingredients for the sauce for about 5 minutes. Be careful not to burn it.
Grill the chicken on the barbecue grill or oven.
You can also sautè them on a heavy-bottomed saucepan on high flame with little extra virgin olive oil. When the skin becomes dark brown, about a minute, turn to the other side then lower the heat to medium. Be careful not to burn the chicken because the honey makes them burn fast. Cover the pan because the splatters of oil can get very messy.
Baste the chicken with the sauce until cooked through. Start with half of the sauce first so if some remains, you can pour it on the chicken when they are cooked.
Serve with plain steamed brown rice.
Source: Skinny Moms
