I love teriyaki. I love it on fish. I love it on beef, and I love it on chicken. Since so many restaurants use wheat flour to thinker the teriyaki, I don't usually order it when eating out. But I always think about it, and wish I could order it.
- 4 skinless, boneless chicken breast halves
- 1 cup gluten-free teriyaki sauce (I use Steele's)
- ¼ cup lemon juice
- 2 teaspoons minced fresh garlic
- 2 teaspoons sesame oil
Put the chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag.
Seal bag, and shake ingredients to make sure that the meat is well-coated. Place in refrigerator for 24 hours, turning every so often.
Heat grill to high.
Lightly oil the grill grate.
Remove chicken from bag, and discard any remaining marinade. Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork.
Serve with rice and vegetables of your choice.
If I'm feeling like having some teriyaki and I have the time, I'll make it from scratch. Here's a great recipe:
¼ cup mirin (Japanese sweet rice wine)
1 cup gluten-free soy sauce (I use Yamasa tamari or Kikkoman soy sauce)
4½ teaspoons rice vinegar
1 teaspoon sesame oil
¼ cup white sugar
7 cloves garlic, minced
1 tablespoon minced fresh ginger
1 dash red pepper flakes
black pepper to taste
Bring mirin to a boil in a saucepan over high heat. Reduce heat to medium-low, and simmer for 10 minutes. Pour in tamari or soy sauce, rice vinegar, sesame oil, and sugar. Season with garlic, ginger, pepper flakes, and black pepper; simmer an additional 5 minutes. Store in a tightly sealed container in the refrigerator.