Super Healthy, Super Duper Tasty, Teriyaki Chicken

I've been trying to be healthy lately.  It's hard.  It's especially hard in the winter, for me, because in the winter my oven calls to be used, calls to slowly warm veggies braised in butter, cakes or cookies.  I find winter fruit harder to eat consistently, and I tire of root vegetables eventually.  Winter flavors.

But it doesn't have to be like this.  For instance, this Teriyaki Chicken is a year-round pleaser and tonight, I discovered that leftover sauce makes steamed kale to die for.  I assume it could do much the same for any wonderful, green vegetable that might not quite stand up on it's own.

So even if you're not interested in the chicken, I hope I can interest you in the sauce.  It's healthy, it's flavorful, and it's sure to brighten up the grayest of days and the grayest of diets.

Teriyaki Chicken

Adopted from here

Teriyaki Sauce

2/3 cup balsamic vinegar

2/3 cup agave syrup

2 teaspoons freshly chopped ginger

1/2 teaspoon black pepper

2 teaspoon red miso

2 teaspoon mirin

2 tablespoons water

In a small saucepan, over medium heat, bring the balsamic vinegar, the agave and the pepper to a boil.  Reduce the heat and simmer for 10 minutes.  Allow to cool, then add the rest of the ingredients.

For the Chicken

2-4 boneless, skinless chicken breasts (depending on how many you want to make, of course!)

Cilantro, for garnish

Scallion, for garnish

Place chicken breasts into a gallon ziplock back along with most of the sauce.  Keep some sauce aside to serve with the chicken, and if you make fewer breasts, you can keep even more for some veggies.  Marinate the chicken in the refrigerator for a few hours, and up to overnight.

Either grill or panfry the chicken (time depends on the size of the piece) and serve with a sprinkling of cilantro, scallion and a drizzle (or a flood) of the reserved teriyaki sauce.