Weeknight Teriyaki Chicken

I’ve created this easy recipe for those who love big flavors – and is finished in minutes. Garlicky, Gingery and loaded with Sesame Seeds… your new family favorite! 

Spring is just around the corner, and while I wait for local spring garlic, ramps, asparagus and artichokes to arrive at the market – I thought I would share this simple little chicken dish with big flavors. Forget frying “chicken fingers” – chicken tenderloins are wonderful marinated and finished in the oven. Kids and the whole family will devour this one!

Here’s a quick and easy chicken recipe that is marinated in a pan, broiled and served.
Broiling is a wonderful method for marinated foods – I seem to be roasting in a high oven often, yet broiling achieves an instant color and texture. After a deep-golden color is reached, the chicken is covered and finished in a slow oven until perfectly tender.

Use chicken tenderloins (available in almost every market today) – they  are the little strips of meat that are tenuously attached to the underside of each breast. White meat, and incredibly tender.

Whisk a quick marinade with ginger, garlic (lots of both), tamari sauce, filtered water, raw honey, roasted peanut oil, sesame seeds and shichimi togarashi seasoning (a japanese spice.) Simply pour over chicken in a pan suitable for a broiler. Broil, then cover and slowly bake until tender and juicy.

Serve the chicken with steamed brown rice, steamed carrots and roasted zucchini for the ultimate, balanced weeknight meal the whole family will enjoy.

Like many of us – we have purchased a vegetable spiralizer and enjoy adding these long strands of raw veggies to salads.
I have roasted my zucchini strands in a hot oven with a touch of oil and cracked pepper with amazing results. They taste like fried zucchini – without being weighed down with fat. The flavor compliments the assertive asian flavors of the dish.

Enjoy!
Karen