Saturday, April 9, 2011

Teriyaki Chicken

Both kids ate this right up and the best part they had no idea there were carrots in it! I served it with Rice and Peas! Very Good Meal
  • 3 tablespoons reduced-sodium soy sauce
  • 4 cup carrot puree
  • 1 tablespoon firmly packed dark brown sugar
  • 4 cup 100% orange juice
  • 1 clove garlic, cut in half
  • 2 green onions, cut in thirds
  • 2-inch piece fresh ginger, sliced (no need to peel)
  • 1 tablespoon olive oil
  • 4 boneless, skinless chicken breasts (about 12 pounds)
  • 4 teaspoons pepper
  • 4 teaspoons sweet paprika

  1. Preheat the oven to 350°F. Place all the ingredients for the teriyaki sauce in a small saucepan. Bring to a boil. Reduce to a simmer, then cook until the mixture thickens, 8 to 10 minutes. Remove the garlic, onions, and ginger.
  2. Heat the olive oil in a large ovenproof skillet over high heat. Sprinkle the chicken with the pepper and paprika. When the oil is hot, add the chicken and cook 4 to 5 minutes per side, until both sides are golden. Off the heat, carefully pour in the teriyaki sauce. Slide the skillet into the oven. Bake until the chicken is cooked through, 20 to 25 minutes. Serve immediately

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