Monday, November 28, 2011
Chicken with Teriyaki Hoisin Sauce
To quote Jenn, this post is truly all about the sauce. I needed teriyaki sauce for a meal I wanted to make, so I went straight to the queen of sauces. If Jenn ever writes a sauce cookbook, I will be first in line to buy it. This sauce was perfect. It was the best teriyaki sauce I've ever tasted.
My note: The recipe below makes a very small amount of sauce. Even though it turned out to be plenty for the amount of chicken that I made, I will probably double it next time.
Teriyaki Hoisin Sauce
recipe adapted from Jenn's Food Journey
3 tablespoons light brown sugar
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon Hoisin sauce
1 tablespoon water
1 teaspoon sesame oil
2 teaspoons arrowroot starch or cornstarch
1/4 teaspoon garlic powder
1/8 teaspoon ground ginger
In a small saucepan, whisk all the ingredients together until well combined. Bring everything to a boil and then reduce heat to a simmer just until the sauce thickens. Remove from the heat and allow to cool.
To Cook the Chicken:
1 1/2 lbs chicken (white or dark meat), diced into bite size pieces
1 tablespoon olive oil
freshly cracked black pepper
In a skillet, over medium high heat, warm the oil and add the chicken pieces. Season with salt, pepper and garlic. Cook the chicken until the meat is no longer pink, turning the pieces as needed. When the meat is cooked through, place in a small bowl and pour the above teriyaki sauce on top. Toss thoroughly to coat. Enjoy!