Recipe

Chicken Teriyaki With Honey And Orange Zest Recipe

	Alp26 / All my dishes 11 months ago A Japanese favorite of mine as well as the other millions of people out there that cannot resist the interesting combination of sugar, Japan, salt, and chicken. Prep:50m Cook:20m Servings:4	Alp26
	intermediate elegant

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Ingredients

1 pound chicken breast

grated ginger

3 tablespoon rice wine

3 tablespoon sweet rice wine

2 tbsp honey

6 tablespoon soy sauce

1/4 lb broccoli (optional)

1/2 cup carrots (optional)

3 sliced small onions (no dicing!)

salt and pepper

fresh lemon juice

1 orange slice

vegetable oil

salt and pepper

Directions

Using a fork or a knife, poke the chicken slightly here and there. Mix the rice wine, sweet rice wine, honey and giner in a large bowl. Add some salt and pepper. Marinate chicken in mixture for 45 minutes in the refrigerator.

In the mean time, heat some water in a pot and add plenty of salt. Add squeezed lemon juice (juice 1 lemon). Add broccoli and carrots into this pot and cook for 8-10 minutes (depending on how tender you want them to be. Check broccoli and carrots every now and then). Take off heat, drain, put into bowl, cover with plastic, and set aside.

Start a frying pan going with vegetable oil. Put sliced onion (make sure they look like long, thin, strips) onto pan in medium-low heat and sweat them for 3-4 minutes.

Take out chicken marinade. Add half the chicken marinade (not the chicken, the liquid part) into the pan with onions. Add the orange slice - my secret ingredient. This ornage slice gives very subtle acidity that complements the chicken and soy sauce beautifully. Cook onions for 10 minutes or until tender and slightly brown from absorption of marinade.

Take off onion mixture and drape over serving platter. Put the set aside veggies at the corners of the plate.

In same skillet, take out chicken from marinade (don't pour marinade yet) and fry each side on low heat using vegetable oil. Chicken should be nicely browned on both sides. Pour remainder of marinade into pan. Cover pan and steam cook the chicken on low heat until done and sauce has thickish consistency.

Take chicken off heat, put onto serving platter. Pour the sauce in the saucepan over it. Slice chicken into thin strips. Garnish with grated ginger and/or sesame seeds. Enjoy!

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