Wednesday, February 4, 2009

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.

28 comments:

Elra said...

Oh I love teriyaki, I like how your sauce look so glistening. Delicious.
Cheers,
Elra

Susan C said...

That is the richest looking teriyaki sauce I've ever seen, and no wonder - with balsamic vinegar and miso. Wow! I've gotta' try this.

Carolyn Jung said...

Balsamic vinegar in teriyaki. What an inspired touch! I am definitely going to have to try that.

Sam said...

I'm getting bored of winter roots now too, this looks like a great change!

gastroanthropologist said...

I absolutely making this for dinner tonight... looks so easy and tasty. And thank you for using agave - I bought a huge bottle of it because it seemed to be all the rage and I never use it.

Hayley said...

I always add balsamic when I make chicken for my mom and dad, they love what it does to the flavors. Thanks for sharing, I'll have to show them this one too!

Teanna said...

I LOVE that GOOP Teriyaki chicken recipe... I did the detox (works like charm) and I still stick to the overall ideals of what to cut out of the diet! And I make that chicken all of the time! I absolutely am going to have to try your recipe though, that is fantastic!

Gorgeous website!

Donna-FFW said...

Teriyaki is one of my favorites with chicken. The sauce sounds wonderful!!! Thanks for sharing.

Beryl said...

I'm on day 5 of the Goop Detox and that chicken is the bomb! I'll be making that recipe long after the diet is over. I will have to try ot your way next time.

Patricia Scarpin said...

I agree it's much more difficult to diet in the winter - it's like our bodies crave for stronger food!
This looks delish and I love how nicely browned the chicken is.

Peter M said...

This is the second chicken dish today I've seen with balsamico...yum-world!

Sara said...

Yum! For some reason I only eat teriyaki chicken when I go to japanese restaurants, I need to try making it at home.

Kristen616 said...

Oh this looks so good! I am also trying to eat healthier, but it is so hard this time of year! This looks like an excellent chicken dish!

Esi said...

Maybe you should move to the west coast. It is impossible to eat poorly here since the weather at any time could call for you to be wearing a tank top and shorts (or whatever you wear in hot weather like this).

This sauce sounds yummy! I love that it uses agave and balsamic...it's definitely a different take on teriyaki and a really good one.

Tammy said...

What a beautiful blog you have! I love the design. The teriyaki chicken looks delicious. Balsamic vinegar can make anything taste good, can't it?

Deanna S. said...

I love idea of a teriyaki flood! Forget the drizzle. I'm going to give this a try, it looks so yummy...

Chrissy said...

This looks really good! M and I will have to try this on our next grilling adventure.

Andrea said...

Elra, glistening, I like that. Thanks!

Susan C, yes, this is from now on the teriyaki sauce I will be using ;-)

Carolyn, thanks, this is one of my great discoveries of recent times!

Sam, agreed. Totally.

Gastroanthropologist, I love agave, I LOVE it in tea. I'm going to try to cook with it more as well.

Hayley, lucky parents you have!

Teanna and Beryl, yes, and the MIso soup was great, too. What a wonderful discovery!

Donna, thanks!

Patricia and Kristen, yes the winter is always the hardest. The cold doesn't help either!

Peter, ha ha, thanks!

Sara, this recipe at least is super simple. You'll like it!

Esi, yes, maybe I should. Maybe you should stop bragging (no, I'm kidding). I want to move to Cali! When I finally do, will you be my friend?!

Tammy, it definitely does. I totally agree! And thank you!

Deanna, ha ha, yes, forget the drizzle! ;-)

Chrissy, yes, you and M can try it. Mwah!

rich said...

The chicken looks superb, but what interests me most is the leftover sauce - I've got a whole bed of kale ready for the picking, and no idea what to do with it past steaming it...

Maris said...

I love teriyaki chicken but for some reason I don't like teriyaki over steak. In any event, yours looks delicious!

Anonymous said...

I'm getting ready to make this and bought the ingredients BUT when I bought the MISO, I only found Teryaki Sauce Miso (and is red). Is this the right miso? I'm not sure and I want to make it the same as the recipe calls for. can you help me please.

Andrea said...

Anonymous, I'm not totally sure, but I really think it will be fine. Finding the right miso can be hard sometimes, so I'd go ahead and use what you have. I'd be very surprised if it ruined anything.

Theresa said...

Thank you Andrea, When I google Miso it shows a Japanese paste. I will try what I have.

Theresa said...

BTW no one has commented how they liked it or not. Could someone please share. I love sharing recipe on my facebook and would like to find others who share easy/healthy recipes. TYVM

Andrea said...

It should be a paste, I assumed yours was. I'm not sure how it will work if you use a liquid or something. Sorry I can't be of more help but it's hard without really knowing the product you have

Theresa said...

My tall/fat bottle says Teryaki Sauce and then under it says Spicy miso :(

Theresa said...

I have a spicy/ginger/citrus flavor to the marinade. Does this sound right????

Theresa said...

and sweet too (Spicy/ginger/citrus/sweet flavor)