Teriyaki Chicken

Last post was General Tso's chicken, and now it's teriyaki chicken. I love Asian food, in all its varieties. There are probably a million recipes for teriyaki chicken, and a lot probably aren't very good, though I can't speak from experience. I was impressed with this marinade - very easy and yummy.

Hoisin sauce is a sweet, prepared sauce found in the Asian section of the grocery store. Buy some and use the leftovers in General Tso's chicken. Sriracha hot sauce is also an Asian product, but you could substitute other hot sauce in this recipe.

Teriyaki Chicken
adapted from The Fresh Fridge

6-8 boneless, skinless chicken tenders or 4 boneless, skinless chicken thighs
1/4 cup low-sodium soy sauce
1/4 cup vegetable oil
2 tablespoons hoisin sauce
2 tablespoons white distilled vinegar
2 tablespoons sriracha hot sauce
2 cloves garlic, minced
1/4 teaspoon pepper

Prepare marinade by mixing all ingredients. Pound chicken thighs, if using, with a mallet to thin them out a little and tenderize them. Place prepared marinade and chicken into a ziploc bag and refrigerate a few hours up to overnight. Heat cast iron skillet over medium heat and cook chicken for 5-7 minutes per side, until cooked through.