About a month ago, I got the urge to try something new for dinner–so during one shopping trip to Target, I bought a bottle of spicy teriyaki sauce I found on sale. I remembered the sauce earlier today and decided to give a teriyaki chicken recipe a try.
I’ve never made teriyaki chicken before, so this was a bit of an experiment. Matters were complicated a bit because all my chicken breast was still in the freezer, and it was a Tuesday–so I didn’t have a lot of time to wait for the chicken to defrost. But it turns out that with my new NESCO roaster oven (which I got a couple of months ago to replace my old slow cooker), the frozen chicken breasts weren’t a problem. By adding just a bit of cooking time and setting the temperature reasonably high, the chicken came out super-moist, yet well-cooked.
The great thing about the NESCO roaster oven is that it allows you to bake foods at temperatures ranging from about 200 – 400 degrees right on your counter top–while keeping in the moisture and making the food tender and delicious!
Teriyaki is a cooking technique used in Japanese cuisine in which foods are broiled or grilled in a sweet soy sauce marinade. I’ll admit, I cheated a bit, from a Japanese perspective, in the way I prepared this dish. Baking isn’t exactly the same as grilling. But my method does have the benefit of allowing the chicken to soak up lots of flavor from the delicious teriyaki sauce without having to let the chicken soak in the marinade for hours on end– or even overnight.
ENJOY!
If you love this recipe, try these next time!
Easy Recipe for Teriyaki Chicken
- Nesco Roaster Oven
- Heat-resistant spoon
- 12 ounces all-natural spicy teriyaki sauce
- 2.5 chicken breast rinsed in cold water (boneless, skinless)
Place the chicken breasts in the NESCO roaster oven, arranged so the breasts are as flat as possible. (If you don't have a NESCO Roaster Oven, you can bake marinated breasts in a deep, covered baking dish in a preheated oven.)
Pour the entire 12-ounce bottle of spicy teriyaki sauce over the chicken breasts.
Cover and cook at 325 degrees for 1.5 – 2 hours, removing the lid at 20 minute intervals to spoon teriyaki sauce over the chicken breasts.
Serve over warm, freshly steamed jasmine rice, with an extra ladle-full of the sauce on top. This entrée tastes awesome with a side of brightly-colored vegetable medley, steamed just until tender.
(My son loved this dish, though he’d never had chicken done this way before. “How’d you make the chicken red?” he asked as he chewed a mouthful of chicken, not waiting for me to answer. 🙂 )