Steamed/Sautéed Teriyaki Chicken Breasts

July 16, 2008

I made this recipe a few months ago, and my memory is a bit cloudy. I have the recipe for the marinade, but I cooked the chicken in a pan instead of grilling it - so I don’t remember the cooking times. You’ll have to wing this one.

For this recipe you’ll need two boneless, skinless chicken breasts, one teaspoon sesame oil, a quarter cup soy sauce, a tablespoon of freshly minced ginger, some minced scallions (around a quarter cup), one or two cloves of minced garlic, a tablespoon of dry sherry or white wine (water will work if you don’t have either), and a tablespoon of sugar.

Combine everything. Oh yes, everything. Let the chicken marinate for an hour in the refrigerator if you have time.

When you are ready to cook, preheat your pan. (Medium heat? I don’t know.) When you’re ready, add the chicken breasts along with the marinade and saute on each side until cooked through.

It’s not too difficult; cooking the chicken correctly is the only tough thing. Feel free to use a thermometer if you have one. 165° F should be enough. It was good - an easy recipe that I would certainly make again.

My only issue was that it was too much liquid to cook all at once in the pan. I wanted to sauté it, but I think the chicken actually steamed more.  If I do it again, I’ll marinate the chicken, then sauté it, then remove the chicken and deglaze the pan with the rest of the marinade and reduce it to make a sauce.  I think it would have been better that way.

Preferences and Tips

• The original recipe is for grilling or broiling. This probably would add some flavor from browning.
• This is a good, easy recipe that you can throw together pretty quickly. You’ll probably have most of the ingredients on hand, except maybe scallions.
• You might want to flatten your chicken breasts into an even thickness for more even and faster cooking.

Printable Recipe

Equipment:

• Large saute pan
• Cutting board
• Knife
• Large bowl

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/4 cup soy sauce
• 1 tsp. sesame oil
• 1 tbsp. minced fresh ginger
• 1-2 cloves garlic, minced
• 1/4 cup minced scallions
• 1 tblsp. dry sherry, white wine or water
• 1 tbsp. sugar

Recipe:

1. Combine all the ingredients in a large bowl and let the chicken marinate for up to an hour.
2. Preheat a saute pan over medium-ish heat. Add the chicken and sauté on each side until cooked through.  Cook on both sides until cooked through (160-165° F in the thickest portion). Then add the marinade to the pan and let it reduce until it is a good sauce consistency.
3. Serve with some extra sauce on top. Enjoy!

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