Chicken Teriyaki

I’m not proud of this one, and I hesitate to post it, but it kinda didn’t suck and I could see myself making it again under similar circumstances.

So I’ve got two chicken breasts in the fridge and they either gotta get cooked or tossed.  It’s 9 pm and I’m hungry and my brain’s got no room for thinking.  So I slice the chicken thin, throw it in a non-stick soup pot, not yet on the stove (maybe I’ll end up poaching the chicken?) and then what?

Forget poached chicken (thankfully). I figure I’ve got some salty asian condiments that never go bad.  The chicken goes on the heat, some dark soy sauce gets poured in, a little miso paste, some chili-garlic sauce, and a splash of sesame oil.  Things cook and I figure, what the hell, let’s add a little honey…

Calorie Estimate: 900

Ingredients

• 1 lb. chicken breasts, sliced thin
• a few tablespoons of soy sauce
• 1 or so tablespoons of chili-garlic sauce (Sriracha brand)
• a dab of miso paste
• a splash of sesame oil (1/2 T maybe)
• 1-1.5 T honey

Preparation

1. Slice the chicken.  Throw all the ingredients (except the honey) into a nonstick pan of some sort, adding amounts until things look about right.
2. Cook over high heat until the chicken is cooked but still tender, a few minutes.
3. Take the chicken out, leave the liquid in the pot. The chicken will already have a bit of flavor from the cooking liquids.
4. Add some honey t0 the liquid in the pot and reduce into a sauce, maybe adding a pinch of corn starch if you need it.
5. Pour over the chicken, feel shame, then enjoy, maybe over some rice.

Done like above, things come out as salty and strongly flavored as at a Seattle-teriyaki joint, but not so sickly sweet.  I put in enough honey so that it’s there, but not the dominant flavor.

Tags: chicken, honey, miso, soy sauce