Tuesday, December 6, 2011

Teriyaki Chicken

Over the last few months, I’ve had a family member, Phyllis, languishing from the effects of cancer.  She passed away last Sunday and I am putting a few recipes onto this blog in her honor. This recipe is from Phyllis’ niece, who sent the recipe up in Phyllis’ early days of convalescence.

Category: Chicken

Preheat: --

12 Chicken thighs, skins removed
1 Tbsp. Oil
Salt and Pepper to taste
1 tsp. Ground ginger
1/4 cup Sugar
1/2 cup Soy Sauce
1/2 cup Water
1/4 tsp. Garlic powder
1/2 tsp. Sesame seeds

1.  In 1 Tbsp oil, Brown thighs in a large skillet on medium-high heat.  Season with Salt and Pepper.
2.  In a large pot, stir in ginger, sugar, soy sauce, water, garlic powder, and sesame seeds.
3.  Transfer the browned thighs into the pot and cover.  Simmer on a low heat for about two hours, rotating thighs every 30 minutes.  The meat should be tender and ready to fall off of the bone. 
4.  Serve hot with steamed rice, using the extra sauce over the rice.  You can use my yummy rice recipe to complete this recipe!  This sounds amazing with broccoli, mmmm!  And it sounds SOOOO EASY!

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