meat-of-choice teriyaki

This recipe came from one of my many, many Pinterest pins (can you say, “Get a life?”).  Actually, it’s so easy to pin from anywhere now that killing time at gymnastics or swim lessons or waiting for school to let out is a lot more productive.  (You can follow my pins here, if you’d like).  And Pinterest is absolutely overflowing with amazing recipes I can save for later, or a rainy day, or the day my husband comes home from the doc and tells me his cholesterol is too high.  Huh??  Ok, that’s just genetic, but to the extent I can make my already healthy cooking healthier?  Yeah, I’m in.  I kinda want to keep him around for a while.

The original recipe was for Teriyaki Turkey Tenderloins (say that three times fast), but my butcher was out of turkey tenderloins.  And, hey, it’s teriyaki.  Doesn’t that pretty much go with everything?  So, while I ended up using chicken breasts, any meat will do: chicken, turkey, pork, your choice.  It was also a little different from my standard teriyaki with the addition of sesame oil and chili-garlic paste.  The chili-garlic gave this version a nice kick and a little heat, but not overpowering.  I’ll definitely use it again – maybe on the last of the shrimp in the freezer now that my healthy cooking just got healthier.  Enjoy!

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Teriyaki Chicken

Ingredients:

  • turkey breast tenderloins, chicken breasts, or pork tenderloin (meat-of-choice), approx 1 – 1 1/2 lbs
  • 3 cloves garlic, minced
  • 1 Tbps fresh ginger, grated
  • ½ c  low-sodium soy sauce
  • ½ c orange juice
  • ½ Tbps sesame oil
  • 2 Tbps rice vinegar
  • Juice of one lemon
  • ½ Tbps chili garlic paste (optional, or cut back quantity to taste)
 Instructions:
  1. Place meat-of-choice in a resealable plastic bag and set aside.
  2. In a small bowl, whisk together remaining ingredients and pour in to resealable bag containing your meat-of-choice.
  3. Marinate at least 30 minutes or overnight.
  4. Pre-heat grill to medium high heat.
  5. Place your meat-of-choice on the grill and cook to recommended temp (have a meat thermometer handy).
  6. Let rest at least 5 minutes before slicing.

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2 responses

    • I wouldn’t have thought turkey, either, but I don’t think it’s too far of a stretch from chicken. I wish the butcher had had turkey tenderloins in stock so I could have given it a try. Personally, I’d put teriyaki on pretty much anything!! :-) Thanks for stopping and leaving a comment. I do appreciate your taking the time. Good eating, to you!

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