Teriyaki Chicken/Salmon

By anonsouthernbell

Can also make Teriyaki Salmon.

Serve w/broccoli and a side of rice.

Ingredients

• Teriyaki Sauce:
• 3 tabl reduced-sodium soy sauce
• 1/4 c carrot puree
• 1 tabl firmly packed dark brown sugar
• 1/4 c 100% orange juice
• 1 clove garlic, cut in half
• 2 green onions, cut in thirds
• 1/2 in piece fresh ginger, sliced (no need to peel)
• 1 tabl olive oil
• 4 boneless chicken breasts (skinless), 1 1/2 lbs (about)
• 1/4 tea pepper
• 1/4 tea sweet paprika

Details

Servings 4
Preparation time 30mins
Cooking time 55mins

Preparation

Step 1

1. Preheat the oven to 350F. Place all the ingredients for the teriyaki sauce in a small saucepan. Bring to a boil. Reduce to a simmer, then cook until the mixture thickens, 8-10 minutes. Remove the garlic, onions, and ginger.

2. Heat the olive oil in a large ovenproof skillet over high heat. Sprinkle the chicken with the pepper and paprika. When the oil is hot, add the chicken and cook 4-5 minutes per side, until both sides are golden. Off the heat, carefully pour in the teriyaki sauce. Slide the skillet into the oven. Bake until the chicken is cooked through 20-25 minutes.