Our Love of Sweet and Salty
Thursday, May 31, 2012 at 4:00AM 
Our boys adore chicken teriyaki. It’s that sweet and salty combination that can’t be beat. In fact, Ben and Nick love it so much they conned our neighborhood sushi chef, Tashi, to wrap it with rice and sesame seeds in toasted nori for a roll that’s not on the menu. We go to Tashi’s at least once a week, so chef starts rolling when he sees the boys walking through the door.
Teri means glaze and yaki means grill…it’s a glaze made from soy sauce, sake, mirin and sugar. It’s a brilliant balance of slightly sweet and salty flavors. It goes just as well on fish and beef as it does on chicken. The sauce is easy to make, but save yourself some time and buy a high-quality bottled version.
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Chicken Teriyaki
4 chicken breasts, skinless and boneless
1/4 cup bottled teriyaki sauce
1 tablespoon vegetable oil
1 onion, thickly sliced
3 carrots, peeled and thickly sliced
1 red bell pepper, thickly sliced
1 bunch green onions, cut in 1-inch lengths
Preheat the oven to broil. Slice the chicken breasts into strips, on a slight diagonal, about 
1/2 inch wide. Tip: In order to keep the breasts together while cooking, don’t slice them all the way through. Marinate in the teriyaki sauce for 10 minutes.
Heat the vegetable oil in a large skillet over high heat. Sauté the onion, carrots, bell pepper, and green onions for 2 minutes, stirring often. Gently place the chicken breasts on top of the vegetables and drizzle any remaining marinade over the top. Broil for 10 minutes. If the chicken is getting too brown, place it in the oven to finish cooking. When the breasts are done, finish cutting each into slices that can be picked up and eaten with chopsticks. Serve on a mound of the vegetables.
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