Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup teriyaki sauce
- 1/4 cup umeboshi paste
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon grated fresh ginger
- 2 garlic cloves, minced
- 1/4 teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 green onion, thinly sliced (for garnish)
Special equipment needed: None
Step-by-step instructions:
a. In a bowl, whisk together the teriyaki sauce, umeboshi paste, honey, rice vinegar, soy sauce, ginger, garlic, and black pepper.
b. Place the chicken breasts in a large resealable plastic bag and pour the marinade over them. Seal the bag and massage the chicken to coat it evenly with the marinade. Refrigerate for at least 1 hour, or up to 8 hours.
c. Preheat the oven to 375°F (190°C). Remove the chicken from the marinade and discard the marinade.
d. Heat the vegetable oil in a large oven-safe skillet over medium-high heat. Add the chicken and cook for 3-4 minutes per side, until browned.
e. Transfer the skillet to the oven and bake for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
f. Let the chicken rest for 5 minutes before slicing it. Garnish with sliced green onion.
Preparation time is 10 minutes, and cooking time is 25-30 minutes.
5. Temperature: Preheat the oven to 375°F (190°C).
Serving size: This recipe serves 4 people.
Nutritional information:
- Calories: 320
- Total fat: 8g
- Saturated fat: 2g
- Cholesterol: 120mg
- Sodium: 1300mg
- Total carbohydrates: 15g
- Dietary fiber: 0g
- Sugars: 12g
- Protein: 45g
Substitutions for ingredients:
- Instead of umeboshi paste, you can use plum sauce or hoisin sauce.
- Instead of rice vinegar, you can use apple cider vinegar or white wine vinegar.
- Instead of soy sauce, you can use tamari or coconut aminos.
- Instead of vegetable oil, you can use canola oil or grapeseed oil.
Variations:
- You can use bone-in chicken thighs instead of chicken breasts.
- You can add sliced bell peppers or onions to the skillet when cooking the chicken.
- You can grill the chicken instead of baking it in the oven.
Tips and tricks:
- Make sure to marinate the chicken for at least 1 hour to allow the flavors to penetrate.
- Use a meat thermometer to check the internal temperature of the chicken to ensure it is fully cooked.
- Let the chicken rest for 5 minutes before slicing it to allow the juices to redistribute.
Storage instructions:
- Store any leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the chicken, place it in a microwave-safe dish and microwave for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the sliced chicken on a bed of rice or noodles.
- Garnish with sliced green onion and sesame seeds.
Garnishes:
- Sliced green onion
- Sesame seeds
Pairings:
- Steamed rice
- Stir-fried vegetables
- Miso soup
Suggested side dishes:
- Asian coleslaw
- Edamame
- Grilled bok choy
Troubleshooting advice:
- If the chicken is not browning evenly, adjust the heat of the skillet as needed.
- If the chicken is not fully cooked after baking, return it to the oven for an additional 5-10 minutes.
Food safety advice:
- Make sure to marinate the chicken in the refrigerator, not at room temperature.
- Use a meat thermometer to check the internal temperature of the chicken to ensure it is fully cooked.
Food history:
- Umeboshi is a Japanese salted plum that is often used as a condiment or flavoring in dishes.
Flavor profiles:
- This dish has a sweet and savory flavor from the teriyaki sauce and umeboshi paste, with a hint of tanginess from the rice vinegar.
Serving suggestions:
- Serve the chicken with a side of steamed rice and stir-fried vegetables for a complete meal.
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Region: Japanese