Seattle Teriyaki Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- sauce:
- 1 cup soy sauce
- 2 1/4 cups water
- 1 tbs cornstarch
- 1 tbs minced garlic
- 1 heaping cup sugar
- 1 tsp minced ginger root
- scant 1/4 cup chopped apple
- scant 1/4 cup chopped celery
- 1 tbs diced onion
- 1-2 tsp chopped parsley
- 1/2 cup chopped leaf lettuce (i've usually used iceberg)
- 1 tbs cold water
- boneless skinless chicken- original recipe calls f breasts are fine too.
- cooked rice (i like jasmine)
- green salad (they usually use iceberg and carrots)
- salad dressing (e.g. poppyseed, ranch, or honey mustard)
- siracha
- Carbohydrate 211.508917634724 g
- Cholesterol 0 mg
- Fat 8.11494508549026 g
- Fiber 60.8151621694074 g
- Protein 101.420404957993 g
- Saturated Fat 1.05916171183136 g
- Serving Size 1 1 recipe (4600g)
- Sodium 265.910504428142 mg
- Sugar 150.693755465316 g
- Trans Fat 3.76438055707513 g
- Calories 1079 calories
SAUCE1. In a large saucepan, mix soy sauce, sugar, and water. 2. To a blender or food processor, add ginger, garlic, apple, celery, onion, parsley, and lettuce. Puree until smooth. Add to pan with soy sauce mixture.3. Bring sauce to boil, reduce to simmer. Simmer for at least 30 minutes, stirring occasionally, until sauce reduces and is slightly syrupy. 4. Mix cornstarch and water in a small bowl and add to sauce. Bring sauce to boil and stir constantly for a few minutes until sauce thickens.Take off heat and cool.CHICKEN5. Marinate chicken in about 1/2 cup of the sauce for at least an hour (in a ziploc bag in the fridge). 6. Grill chicken on high heat until cooked through. Let sit for 10 minutes, then slice into thin strips (against the grain on a bias).ASSEMBLY7. Serve sliced chicken next to a bed of rice. Pour sauce over chicken (and rice if you want). Add salad and dressing to plate. Eat all together and enjoy! Warning: This stuff is addicting. :) Adapted from recipe found at nakedsoapmanmusings.blogspot.com/2011/01/authentic-seattle-teriyaki.html
