Chicken Teriyaki with Orange

Name: Chicken Teriyaki with Orange (Tori no Teriyaki)
Cuisine: Japanese
Ingredients: ¼ cup fresh-squeezed orange juice; ½ recipe teriyaki no tare (teriyaki sauce), cooked with 2 cloves added; ½ recipe teriyaki no tare (teriyaki sauce), cooked with 2 cloves added; 2 boned and skinned chicken breasts; 2 skinned chicken thighs, with bones attached; Salt and fresh-ground black pepper; Salt and fresh-ground black pepper; 3 tablespoons vegetable oil; 2 cups chicken stock; 1 naganegi long onion or leek, cut into 2-inch lengths; 1 naganegi long onion or leek, cut into 2-inch lengths; 8 Chinese cabbage leaves, cut into 2-inch strips; 1 large orange, peeled and sectioned (remove all membranes and white, inner rind)

Tori no Teriyaki

Preparation info

Yields
4
servings

Difficulty
Easy

Appears in

The Japanese Kitchen

By Hiroko Shimbo

Published 2000

About

Chicken teriyaki is one of the most popular dishes on the menus of Japanese restaurants outside of Japan. In this preparation, I add orange juice to traditional teriyaki sauce. I serve the chicken in a nontraditional way, with mashed sweet potatoes and braised Chinese cabbage and long onion or leek.

Ingredients

¼ cup fresh-squeezed orange juice
½ recipe teriyaki no tare (teriyaki sauce), cooked with 2

Asia
Japan
Main course

Method

Add the orange juice to the teriyaki sauce, and simmer the sauce for 10 minutes. Set it aside.

With a toothpick or sharp steel skewer, prick the chicken breasts and thighs all over. Salt and pepper the chicken.

Heat a large skillet over medium heat, and add the vegetable oil. When the oil is hot, add the chicken to the skillet. Cook the chicken until it is golden on the bottom.