Teriyaki Chicken

Author

Nuwave

Servings

2-3

Category

Main Dishes

Ingredients

• 3⁄4c low-sodium soy sauce
• 1⁄4c honey
• 11⁄4t fresh ginger, peeled and grated
• 1lb. boneless, skinless chicken breasts or thighs
• Black pepper, freshly ground, to taste
• 4t vegetable oil
• 2 medium scallions, thinly sliced

Directions

1. Add the soy sauce and honey to a small saucepan and simmer on Medium (275°F) for about 5 min., stirring often. Add the ginger and stir to combine.
2. Remove the pan from the PIC and set it aside.
3. Heat the vegetable oil in a large sauté pan on High (425°F) until simmering.
4. Season the chicken with pepper and add it to the pan.
5. Fry the chicken for about 3 min. per side until both sides are browned.
6. Reduce the temperature to Medium (275°F) and slowly pour the reserved sauce into the pan, flipping the chicken occasionally to coat. Cook for about 3 min. more.
7. Transfer the chicken to a cutting board, letting any excess sauce drip back into pan.
8. Continue to cook the sauce on Medium (275°F) until it thickens, about 3 min.
9. Slice the chicken crosswise into 1⁄2in. pieces and transfer them to a serving dish.
10. Pour the sauce over the chicken, garnish with scallions, and serve.