Ingrédients pour Tangerine Teriyaki Chicken
- Bamboo Skewers
- Tangerine Zest
- 1/2 cup tangerine juice
- 1/4 cup mirin
- 1/4 cup soy sauce
- Brown Sugar
- Sugar
- Gingerroot
- Garlic Cloves
- 1 tablespoon cornstarch
- 2 tablespoons water
- 4 boneless, skinless chicken breasts
- Salt & Pepper
- Olive oil (for brushing)
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Comment préparer Tangerine Teriyaki Chicken
- Preheat your broiler to high. Line a broiler pan with aluminum foil for easy cleanup.
- In a small saucepan, combine 1/2 cup tangerine juice, 1/4 cup mirin, 1/4 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon honey, 1 tablespoon grated fresh ginger, and 2 cloves minced garlic. Bring to a simmer over medium heat.
- Reduce the sauce until it thickens to about half its original volume (approximately 10-15 minutes), stirring occasionally.
- In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons of water to create a slurry. Slowly whisk the slurry into the simmering sauce. Cook, stirring constantly, until the sauce thickens to your desired consistency (about 1 minute).
- Remove about 1/3 of the finished sauce and set aside for serving.
- Cut 4 boneless, skinless chicken breasts lengthwise into quarters.
- Thread the chicken pieces onto skewers. (If using wooden skewers, soak them in water for 30 minutes prior to prevent burning).
- Lightly brush the chicken skewers with olive oil.
- Season the chicken with salt and freshly ground black pepper to taste.
- Place the skewers on the prepared broiler pan. Broil for 3 minutes. Baste with the teriyaki sauce. Broil for another 2-3 minutes. Turn the skewers over, baste with more sauce, and continue broiling, turning and basting every 2-3 minutes until the chicken is cooked through and the internal temperature reaches 165°F (74°C) (approximately 5-10 minutes total).
- Serve the delicious Tangerine Teriyaki Chicken immediately, drizzled with the reserved sauce.
Nutrition Information (Approximate per serving)
Sodium
53 g
Sugar
42g
Fat
19g
Carbs
4g
