Ginger Soy Teriyaki Chicken
This teriyaki chicken recipe is made with our award winning sweet and savory Ginger Soy Sauce. With a combination of fresh chopped garlic, ginger, toasty sesame and organic tamari, it packs so much authentic flavor and yet it is still light compared to most chemical ridden commercial teriyaki sauces out there (and there is no msg or high fructose corn syrup!). I used the sauce to both marinate the chicken and as a sweet sticky finishing glaze at the end of cooking and it came out absolutely delicious.
Ginger Soy Teriyaki Chicken (Serves 4)
4 Boneless Skinless Chicken Thighs
2 Tbs Oil
1/2 Cup Wozz! Ginger Soy Infusion Sauce, Marinade and Dressing
Toasted Sesame Seeds for garnish
Chopped Green Onions for garnish
Jasmine Rice (follow package directions for cooking)
In a medium bowl mix together 1 Tbs oil and 1/2 Cup Wozz! Ginger Soy Infusion Sauce. Add chicken thighs to bowl and coat chicken. Refrigerate for 30 minutes.
Turn oven onto bake 425 degrees.
Make jasmine rice according to package directions.
In a medium non stick skillet, on medium high heat, add 1 Tbs oil, remove chicken thighs from marinade (set the remaining marinade aside) and sear for approximately 3 minutes on each side until nice an golden brown. You may get a little bit of burned sauce (it won't be bad and this just adds to that caramelized teriyaki flavor).
Transfer chicken pieces to non stick baking pan lined with parchment paper and drizzle a little bit of your remaining marinade over top of chicken pieces. Bake for 15 minutes.
Once chicken is finished cooking remove from oven and make finishing sauce.
To Make Finishing Teriyaki Drizzle:
In a clean small non stick sauce pan (the size of an egg frying pan), on low heat, add 1/4 cup Wozz! Ginger Soy Infusion Sauce. Heat gently until warm (it will cook very quickly so as soon as it starts to bubble remove from heat).
Pour over chicken and serve with rice and broccoli. Garnish with sesame seeds and chopped green onions.