Ingredients

• 1/4 cup soy sauce
• 1/3 cup freshly squeezed orange juice
• 3 Tablespoons of honey
• 1 Tablespoon of finely grated fresh ginger
• 1 Tablespoon of olive oil
• 1 1/2 to 2 lbs boneless skinless chicken thighs from our deli products
• 1 1/2 Tablespoon of unsalted butter

How to Make Teriyaki Chicken

Put together all marinade ingredients  in a large bowl:

• 1/4 cup soy sauce
• 1/3 cup orange juice
• 3 Tbsp honey
• 1 tsp ginger and 1 tsp sesame oil.

Cut chicken into 1-inch pieces and place into marinade. Stir and cover with plastic wrap and marinate for 20 minutes.

Heat a large non-stick pan over medium-high heat. Add 1 Tbsp olive oil. Remove chicken from marinade with a slotted spoon, reserving marinade in the bowl. Add chicken to the hot pan and sauté, stirring occasionally until golden and cooked through (5 min).

Remove pan from heat and transfer chicken to a bowl. Pour reserved marinade into the pan, add 1 1/2 Tbsp butter (it’s in bold for my own sake because I’ve forgotten it before and it just wasn’t the same) and place back over medium/high heat. Bring to a boil stirring constantly until slightly thickened (1 min) then remove from heat. Add chicken back to the pan and stir to combine.

Serve over hot buttery white rice garnished with fresh green onion and a sprinkle of sesame seeds for pizzazle. I served it with steamed broccoli to appease my conscience and make it a meal.