Orange Infused Teriyaki Chicken

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This Teriyaki Chicken may not be very traditional but I cooked it with ingredients I had at home.  It is easy to make, with low calories but with so much flavour coming from the orange glaze.

The last time I made Chicken Teriyaki was three years ago.   Back then I made it with mushrooms and may be it wasn’t as authentic as it should be but it was delicious.

In that recipe I did not use sake or mirin, nor did I use it in this recipe as well, because to tell you the truth, I didn’t want to spend money on drinks that will wait in the cupboard for maybe another three years until I cook this dish again.

The last time I used sherry but as I did not have any of that as well, after google searching “What does sake taste like”, I decided to use the only wine I had and sweetened it with orange and petimezi (concentrated grape juice) to balance the taste.

I love petimezi but I only used a small amount because  it is very sweet and I did not want to add too many calories.  If you don’t have petimezi, you can use any other molasses you like or use honey, brown sugar and why not maple syrup.

This is another winner recipe as it has a wonderful flavour, it’s cheap, low in calories, it can be prepared in less than half an hour and with ingredients I have in my pantry.

 

Orange Infused Chicken Teriyaki

Preparation time: 15 minutes
Cooking time: 15 minutes
Serves:  4

Ingredients:

500 grams chicken breast
2 tablespoon olive oil
1 clove garlic, finely chopped
Salt and freshly ground black pepper

For the Marinade:

½ cup white dry wine
1 tablespoon petimezi (grape molasses) or honey
1 juicy orange (juice and zest)
2 tablespoons soy sauce
1 tablespoon grated fresh ginger

Directions:
Wash and pat dry the chicken breast and cut it into 1 cm pieces.

Put it in a bowl, add all the marinade ingredients and marinate for at least three hours.

Drain and reserve the marinade.

Brush a non-stick sautéing pan with half of the olive oil put on the heat.  Add half of the chicken and sauté on both sides.

Add the other tbsp olive oil and sauté the remaining chicken.

Remove the chicken to a platter, add the garlic and sauté it for a few seconds until fragrant.  Put the chicken back in the sautéing pan, season with salt and pepper and add the marinade.

Lower the heat, cover the pan and cook it for 10 minutes, until tender.

Serve with rice pilaf and a salad.

Note:  If you want to make your sauce thicker and shiny, dissolve 1 tablespoon corn starch in ½ cup chicken stock and mix until the sauce thickens.

In this recipe I did not add the corn starch and chicken broth because as I am still on a diet, I didn’t want it to have too much sauce.

 

Kopiaste and Kali Orexi!

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