Chicken teriyaki--a no brainer

Out here on the West Coast, Teriyaki joints are everywhere. They're more prevalent, even, than burger huts.

Our family orders it quite a lot. And sometimes, if we're hankering for some teriyaki but are too lazy to go fetch some, we'll work our magic in the kitchen and have it on the table in a half hour (or less).

Here's what you need and how you do it

2 Boneless, skinless chicken breasts

Olive oil

White rice (preferably the sticky variety)

Teriyaki sauce, such as Soy Vey Very Very Teriyaki

If you have time, marinade the chicken breasts in teriyaki sauce for 2 to 3 hours in fridge. If not, the recipe will still work.

Pour a little olive oil in a skillet and add chicken breasts. Cook through.

Cook white rice (2 cups water for each 1 cup rice).

Cut chicken into strips and serve over rice.

Heat teriyaki sauce in microwave and pour over the entire ensemble.

This is a good, quick dinner that is a 10 for its Half Assed quotient.

To make it even better (and to complicate things a bit), try this teriyaki sauce recipe from Tyler Florence:

1/2 cup soy sauce

2 teaspoons dark sesame oil

Juice of two oranges

2 tablespoons honey

2 tablespoons ginger, peeled and minced

1/2 cup scallion, chopped

2 teaspoons garlic, minced

2 teaspoons sesame seeds, toasted

Mix ingredients and store in refrigerator for one hour.

Comments

[Michele]

Chicken Teriyaki is a man favorite at this house. I found online a whisky teriyaki sauce that is kicka$$. http://www.cooks.com/rec/view/0,1667,135188-250195,00.html

[Amiyrah]

ooh! I like that tyler florence recipe! Thats the first time I seen a recipe for teriyaki sauce that doesn't make youi use mirren, except for my recipe :o)

I had to create one when I couldn't find mirren at my grocery store. Thanks for the reminder of how easy teriyaki meals are!