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My version of a teriyaki marinade only has three ingredients and is a dead ringer for the real thing.
In a pot, combine the apple cider vinegar, soy sauce, and brown sugar. Heat the ingredients over medium heat just until the sugar dissolves. Give it a stir, turn the heat off, and let the mixture cool down to room temperature.
Meanwhile, place the chicken into a Ziploc bag. Once the marinade is cool, pour it onto the chicken, squeeze the air out, and refrigerate overnight, turning halfway through to ensure even marinade absorption.
In a large pan, heat the olive oil over medium heat. Once the oil ripples and smokes, add the chicken. Cook for about 5-8 minutes on one side, until brown. Flip over and cook on the second side for another 5-8 minutes until chicken is cooked all the way through. The outside of the chicken will start to char and turn black. Just keep turning the chicken to make sure one side doesn’t get too black.
Serve sliced over rice and enjoy!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!