Grilled Chicken Teriyaki Recipe
grilled chicken teriyaki
serves 6
ingredients
Teriyaki Sauce- 3/4 cup mirin
- 1 cup soy sauce
- 1/3 cup sugar
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp grated fresh ginger
- 2 tbsp cornstarch
- 2 tbsp water
- 6 boneless, skinless chicken breast halves
- 1 tsp olive oil
- 2 large red bell peppers, cubed
- 1 large yellow pepper, cubed
directions
- For the sauce, in a medium saucepan, bring mirin to a boil over medium heat. Reduce to low and simmer for 8 minutes. Add soy sauce, sugar, rice vinegar, sesame oil and ginger, whisking to combine.
- In a small bowl, stir together cornstarch and water. Add to saucepan, turn heat to high and continue to whisk until slightly thickened, about 5 minutes. Remove from heat and let cool.
- Place chicken in a bowl and toss with 1/2 cup teriyaki sauce. Allow to marinate in the refrigerator at least 30 minutes.
- Heat grill to medium-high and oil the grill grate. Remove chicken from marinade (discard used marinade) and grill 6-8 minutes per side or until cooked through. Allow chicken to sit a few minutes before slicing on the bias.
- In a large skillet, heat olive oil over high heat. Add peppers and stir fry for 3 minutes. Add sliced chicken and 1/2 cup teriyaki sauce, heating through. Store leftover teriyaki sauce in the refrigerator for up to 1 week.