A few months ago, we had a family birthday celebration at a restaurant that I had only been to once prior. After scanning the menu, I settled upon the chicken teriyaki dish, as it is something that I enjoy but tend to not make at home. When planning our meals for this week, it popped into my head so I thought that I would give it a try. I made the marinade last night, put the chicken in the marinade this morning, and prepared it for lunch. It is safe to say this dish will definitely be making an appearance more often in our home!
This will yield enough marinade for ~3 lbs of meat
1-2 TBSP vegetable/canola oil
1-2 cloves of garlic, minced
1-2 tsp fresh ginger, peeled and finely chopped
3/4 c soy sauce
1/4 c brown sugar
1/8 c rice wine vinegar
3 scallions, chopped
1 TBSP toasted sesame seeds
1 tsp sesame oil
1. Heat the vegetable/canola oil over medium heat; add the garlic and ginger. Cook for 1-2 minutes, stirring frequently. Add the next three ingredients and bring to a boil.
2. Stir in the last three ingredients. Allow to cool (refrigerate for up to 3 days if you are making this in advance). Place beef/chicken in a ziplock-style bag, add marinade, and refrigerate, using the following recommendations: beef (2-8 hours) and poultry (1-3 hours).
3. Grill or prepare beef/chicken as desired and serve with steamed rice and vegetables of choice (I served it with steamed broccoli, red pepper, carrots, and zucchini). Towards the end of cooking the chicken, I added some pineapple chunks, which made a great addition.