Sometimes I have no idea what to make for dinner. As someone with 8 containers of soup in the freezer, or crackers/hummus/cheese on hand at pretty much all times, I’m perfectly fine with a grazing dinner every once in a while, but there are some people in this house who seem to require an “actual meal” every single night.
Picky, picky. So I do my very best to have something on the table every night, even if it leaves me staring at a search engine page typing in “What should I make for dinner…” (One result is a quiz, who has time to take a quiz to figure out what to make? I just want some new ideas!)
When I’m stuck, my mind always gravitates toward Asian food. It’s my adopted go-to cuisine, and we eat plenty of it around these parts.
I’ve made my own teriyaki in the past, but this is definitely the best version we’ve had so far. Making your own sauce takes the dish to a whole new level, as I find store-bought teriyaki sauces overly salty and only suitable for use in marinades.
Plus, we had enough sauce leftover to make a huge batch of braised mushrooms. And then, we had a ready-made item to add to future dinners! (Or put on sliced up baguettes with cheese for a meal in itself.) I love dinners that beget more dinners.
One Year Ago: Caramelized Mushroom & Green Onion Biscuits
- 1 cup low-sodium chicken broth
- 1/3 cup soy sauce
- 1/3 cup sugar
- 2 Tbsp mirin (sweetened rice vinegar)
- 2 Tbsp rice wine or sake
- 2 large boneless, skinless chicken breasts, pounded to ¾” thickness
- salt and pepper to taste
- 1 Tbsp olive oil
- In a small saucepan, combine the chicken broth, soy sauce, sugar, mirin and sake, and bring to a boil over high heat, stirring to dissolve the sugar. Reduce heat to medium and simmer until the teriyaki sauce is syrupy and reduced to about ½ cup of liquid, about 20 mins.
- Meanwhile, season the chicken with salt and pepper. In a large nonstick skillet, heat the oil over medium heat. Add the chicken and cook, turning once, until browned on both sides and cooked through, about 9-10 mins. Transfer the chicken to a plate and let sit for 5 mins.
- Serve the chicken on or along side white or fried rice and drizzle the sauce over top. Leftover sauce can be stored in an airtight container in the fridge for up to two weeks.