Chicken Teriyaki
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A chinese take on chicken teriyaki, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 1/2 c. soy sauce
- 1/4 c. orange juice
- 1 Tbsp. olive oil
- 1 Tbsp. freshly grated ginger or 1 tsp. ground ginger
- 2 Tbsp. sherry
- 3 garlic cloves, mashed
- 2 medium green peppers, cut into 1-inch squares
- 12 cherry tomatoes
- 12 medium mushrooms
- 12 pearl onions
- 1 1/2 lb. chicken breasts, boned, skinned and cut into 4 x 1/2-inch strips
Method
Combine first 6 ingredients in large shallow dish; stir with ladle.
Add vegetables and chicken; toss to coat.
Let marinate in refrigerator for several hours.
Toss occasionally.
Thread vegetables on 12 (6-inch) skewers alternating vegetables and chicken, weaving chicken strips in an accordion fashion.
Broil about 6 inches from heat, about 3 minutes on each side.
Baste chicken and vegetables thoroughly with marinade while broiling. Makes 6 servings (2 skewers each).
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