Chicken Teriyaki

I’m not exactly sure where this craving for teriyaki chicken came from. I’d never made teriyaki before (truly, this was a let’s-guess-at-the-ingredients-and-go-dish) and I actually think I may have created this just so I would have an excuse to combine candied bacon with candied red onions. And you know what? I’m not ashamed of that.

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Ingredients:

Marinade

  • 1/2 tsp corn starch
  • 4 large chicken breasts, sliced in half
  • 2-3 tbsps brown sugar
  • 1 cup low sodium soy sauce
  • 1/2 tsp sesame seeds
  • 1/4 tsp sea salt
  • 1/2 tsp pepper
  • 1 1/2 tsp mirin
  • 1/4 tsp red bell pepper flakes
  • 1/2 ground ginger
  • 1 tbsp rice vinegar
  • 1 tsp minced garlic
  • 1 slice provolone cheese (per sandwich) *
  • Sesame seed sandwich buns

* For a kick, add pepperjack

Additional Ingredients:

  • 2 slices uncooked bacon, chopped
  • 1/2 tsp brown sugar
  • 1-1/2 tbsps chopped red onion

Directions:

  1. Wash chicken and place in a glass casserole dish.  Combine with all other ingredients listed in the “marinade” section. Cover with glass top and bake at 400 degrees for 35-45 minutes or until juices run clear when cut.
  2. Turn stove top to medium-high heat. Add chopped bacon and brown sugar and cook for 1-2 minutes. Add red onions and cook until bacon and onions are done.
  3. Top bottom half of sesame seed bun with chicken, cheese, onions, and bacon. Bake on 350 degrees until cheese is thoroughly melted.
  4. Serve with a crisp caesar salad.
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