Seattle Teriyaki Chicken Recipe

From Dorothy McNett's Recipe Book.

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Seattle Teriyaki Chicken

From Dorothyy McNett's recipes at

1 cup soy sauce
1 cup raw sugar
2 cups water
1 small ginger root, minced about 1 teaspoon
2 cloves garlic
4 tablespoons or so of chopped apple
4 tablespoons or so of chopped celery
1 small shallot, chopped
2 - 3 fresh parsley leaves
1/2 cup chopped lettuce
1 tablespoon water
1 tablespoon cornstarch
2 - 4 boneless chicken thighs, cut into chunks

cooked rice or pastas, as desired or not
lettuce leaves for the platter

In a saucepan combine soy sauce, sugar and water and bring to a boil. In processor with steel chopping blade in place whirl the ginger, garlic, apple, celery, shallot, parsley and lettuce to make a smooth sauce. Add to the saucepan and simmer gently about 20 minutes. In a small bowl combine the water and cornstarch and whisk it into the hot sauce and cook about 1 minute or so. Allow sauce to cool, and then marinate the chicken chunks in about 1/2 cup of the sauce for about 30 minutes. Heat a grill pan or a frying pan and cook the marinated chicken 6 - 8 minutes or more, until chicken is done. Arrange on a platter some fresh lettuce or other greens along with the chicken pieces and serve with the remaining sauce drizzled over. Great with cooked rice or pasta, or just enjoy with some bread and veggies!

Recipe created 2017-09-12.

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