Stage 4: Solid Food
November 24, 2015
A lean chicken dish with Japanese style teriyaki sauce. You can substitute chicken for fish, pork, or beef.
2 (4-6 oz.) boneless and skinless chicken breasts, butterflied
1 tbsp. of olive oil
¼ tsp. of ground black pepper
1 inch of ginger, grated
¼ cup of low-sodium soy sauce
1 tbsp. of honey
2 tbsp. of Mirin or cooking wine (optional)
¼ cup of water or low-sodium chicken stock
1TO MAKE TERIYAKI SAUCE: In a small bowl, mix ginger, soy sauce, honey, water, and mirin together. Set aside.
2Rub pepper on butterflied chicken breasts.
3Heat an oil coated nonstick skillet. Cook the chicken breasts over medium heat until for 3 minutes on each side or until golden brown.
4Add teriyaki sauce, lower the heat, and cover the chicken with a lid. Simmer for 5 minutes or until the chicken is fully cooked and the sauce is thickened. Remove from heat.
5Rest chicken in teriyaki sauce for 1 minute and slice into ¼-inch in thickness.