Cooking from the Pantry to Table - There's nothing more satisfying than planning your own menu, shopping for fresh ingredients, and preparing daily meals. I plan my meals on the weekends, starting with Sunday dinner, and I prepare enough to have leftovers for lunch the next day. You will love this simple recipe
for Teriyaki Chicken Thighs. You will
need to do a little prepping the night or day before. Remove your boneless chicken thighs from the freezer and let them thaw. Then, prepare your marinade. The next day, you are ready to create this wonderful dish. Enjoy!
Ingredients
Let's make the Marinade.
1 tbsp Smoked
or regular Sesame Seed Oil
2 tbsp Soy
Sauce
2 tbsp Agave
Nectar
2 tbsp Rice
Wine Vinegar
2 cloves of garlic minced
1 tbsp
cornstarch
1/2 cup of
water
 |
| Chicken Thighs |
8 boneless/skinless chicken thighs
1/2 cup
scallions, diced for garnish
2 tbsp sesame
seeds for garnish
Teriyaki Sauce
2 tbsp honey
or Agave Nectar
2 tbsp Soy
Sauce
2 tbsp Rice
Wine Vinegar
2 tbsp Dry Sherry
1 tbsp minced
ginger
1/2 cup Hoisin
Sauce
Preparation
Step 1
Rinse chicken thighs and
remove visible fat. In a large Ziploc
bag, combine sesame seed oil, soy sauce, Agave Nectar, rice wine vinegar,
garlic, cornstarch, and water. Then add chicken thighs. Marinate overnight or 2
hours or so before cooking.
Step 2
Preheat oven 400° degrees,
remove chicken thighs from marinade and place them on baking sheet lined with
aluminum foil. Bake for 25 - 30 minutes until golden brown.
Then remove from the oven and
let rest for about 5 - 10 minutes.
Step 3
While the thighs are cooking, to make the teriyaki sauce, in a small saucepan, add honey, soy sauce, vinegar, sherry, ginger, and Hoisin sauce. Let it simmer for about 3-5 minutes over medium heat until the sauce becomes glossy and caramelized. Remove from heat and set aside.
Step 4
After the thighs have rested, slice them into strips and place them in a serving dish. Pour the teriyaki sauce over the sliced thighs, garnish with scallions and sesame seeds. Serve with white or brown rice.
My Pantry Tip
One of the things I
do when my shopping is complete on the weekends. I prep all of my fresh herbs for my
meals during the week. Example - I will wash my
scallions and let them air dry on a paper towel. Once they are dried, I dice them and place them in a plastic container lined with paper towels to absorb moisture, then store them on my refrigerator door. They
will keep for about a week.
