A few weeks ago I promised I was going to write the second version for Teryiaki Chicken breast. Finally I got a chance to keep my promise.
As I said in first in my version of Teryiaki Chicken breast, the marinade I am using it is not a classic one but I try to discover one that is on my taste but most important on my better half taste : no too much sugar or salt and no flour !!!
Ingredients ( 6 servings )
- 3 chicken breast ( boneless, skinless )
- teryiaki sauce
- soy sauce
- barbecue sauce
- salsa sauce
- extra virgin olive oil
- 1 lemon
- 1 tbsp honey
- 1 cup basmati rice
- 1 head broccoli
Marinate the chicken piece at least for two hours before cooking.
In a large bowl mix together: teryiaki sauce, soy sauce, barbecue sauce, 1 tbsp olive oil and lemon juice. Cut each chicken breast in half and then in big pieces. Add the pieces to the marinade. Cover and refrigerate for at least 2 hours.
Heat some olive oil in a large pan and add the chicken pieces and cook them for about 8-10 minutes on low heat. Add the marinade and cook for 10 more minutes or until the chicken is soft and tender.
Cook one cup of basmati rice in 3 cups of water. When done add 3-5 tbsp of salsa sauce and give them a gently stir.
Brake the broccoli in small florets and boil them for about 5 minutes.
Bon Appetite !