TERYIAKI CHICKEN

4 servings recipe:

  • 4 boneless, skinless chicken breast halves Salt and ground black pepper
  • 1/2 cup reduced-sodium soy sauce
  • 1/2 cup raisins
  • 1 cup hot water
  • 1/2 cup freshly squeezed orange juice
  • 1/2 cup freshly squeezed lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder Canola oil spray
  • 2 teaspoons cornstarch
  • 100 g white sugar

Teriyaki sauce is loaded with sugar. In this recipe not only does removing the sugar yield a more delicious result, but the health benefits are obvious. I really love how the lemon and orange juices provide great flavors and complement the raisins perfectly.

Season the chicken with salt and pepper and place in a resealable plastic bag. In a blender or food processor, combine the soy sauce, raisins, water, orange juice, lemon juice, garlic powder, and onion powder. Puree until smooth. Pour into the bag over the chicken, seal the bag, and refrigerate for at least an hour, or overnight.

Preheat the oven to 350 degrees F. Cover a baking sheet with aluminum foil and spray with canola oil. Remove the chicken from the marinade, reserving the marinade. Arrange the chicken on the baking sheet.

Bake for about 30 minutes, or until cooked through and the juices run clear when the chicken is cut with a knife. Pour the reserved marinade into a saucepan and place over medium-high heat. Bring to a boil, then turn down the heat to a simmer and cook until sauce is reduced by half. Mix the cornstarch with a little water to make a slurry and stir into the sauce. Bring back to a boil and cook until thickened. Brush onto the cooked chicken.

When you are ready to eat, let the miracle berry tablet dissolve on your tongue and then enjoy the dish.

Mirakulin will sweet up the game using lemon and orange juice instead of sugar.

YOU SAVE:

100 g white sugar

384 KCAL