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Chicken Teriyaki Recipe: Our Home Made Variation

If you want to have a low fat dinner involving chicken and also want to have a Japanese flavour, then try this Chicken Teriyaki recipe tonight. A word of warning though. We are Indians and not Japanese, so you may find our home-made Chicken Teriyaki variation to be a little different from the authentic version. Nevertheless, this is really a healthy way to have your dinner.
Try something different today.
Please note that you can also cook your vegetables with your chicken Teriyaki like the picture above.
Boneless Chicken Breast-1
Teriyaki sauce-2 tablespoon
Honey-1/2 teaspoon
Onions Whole-2 small
Whole Garlic Cloves-2
Cooking Oil-1 teaspoon
Salt to taste
Marinate the chicken breast with the teriyaki sauce, honey, cooking oil and salt.
Leave the chicken breast in the marinade for 20 minutes.
Pre-heat the oven.
In a baking tray, place the chicken breast along with the marinade and the whole onions and whole garlic.
Cook the chicken at 180 degrees C (356 degrees F) for about 20 minutes or till the chicken is well cooked and browned.
After about 12 minutes, you should flip the chicken breast so that it is browned and well-cooked on both sides.
Tip: In order to see whether the chicken has been cooked properly, a good idea is to take out the baking tray and prick the chicken breast with a fork. If the fork goes through the chicken breast easily, this means that it is cooked properly, otherwise you may bake the chicken for a little longer.
Prep time: 25 minutes
Cooking time: 20 minutes
Total time: 45 minutes
You can have your Chicken Teriyaki with a bed of boiled rice or bread.
What is your take on our home-made Chicken Teriyaki variation? How does it compare to the authentic version? Would love to hear your views on this?
(This is an Excerpt from my book ‘Healthy Cooking In A Jiffy: The Complete No Fad, No Diet Handbook’ which is available at a discount of $0.99 from regular $3.99 on and from 7-14 February 2015.


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