When I got this teriyaki chicken recipe in my hands, I was not convinced with the ingredients. So I decided to change it and make it my way. After some trials and errors, oh boy! It was amazing.
Now it is healthier and tastes so much better. You can cook it really easy and fast. As soon as you wash and cut your chicken into pieces, chop your vegetables, mix and bake. You see? There's no complications at all.
Ingredients:
3 chicken breasts or 6 boneless chicken thighs
2 minced garlic cloves
1/2 red bell pepper cut into thin strips
1/2 green bell pepper cut into thin strips
1/4 white onion cut into wheels
Some cilantro leaves finely chopped (it's optional but I love it!)
2 tablespoons mustard
2 tablespoons ketchup (try to buy the one without high fructose corn syrup, it has mercury which accumulates in the body and can cause cancer and other deseases)
1/2 cup teriyaki sauce
3/4 cup water
Ground pepper to taste
1/2 cup white vinegar
Ok! Now let's cook this delicious teriyaki chicken recipe. Wash the chicken with lots of tap water and 1/2 cup white vinegar. Cut it into thin long pieces and put it in a bowl. Season with mustard, ketchup, teriyaki sauce and water. Mix everything well.
Putting the Teriyaki Chicken in the baking dish
Add some ground pepper and all the vegetables. Mix from bottom to top until all the ingredients are well combined. Let marinate for 30 to 45 minutes.
Preheat your oven to 450º F. Grease a baking pan (I use olive oil in spray). Put the marinated chicken, add the vegetables and finally pour the juice. I always fit the vegetables nicely over the chicken pieces to accentuate the flavor (as you can see in the bottom picture).
Bake for 45 minutes or until the chicken is golden brown. Turn over the chicken pieces one by one and bake for 15 minutes more or until that side also turns golden brown. Remove from oven and... Enjoy!!!
I love this teriyaki chicken recipe with latin white rice and my delicious dominican stewed red beans.
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