Teryaki Chicken All Grown Up

Sorry the picture sucks, I was so hungry and it smelled so good I couldn't wait!!

If you have looked back on some of my early posts you may have seen my Teriyaki Chicken Nuggets recipe. I was feeling exceptionally lazy last Sunday night but still wanted to make a nice dinner for my hardworking husband. I knew that my Teriyaki Chicken Nuggets are one of his favorite meals and I rarely make them because I hate how my house smells after frying up chicken not to mention the work it takes to cut up and bread all the nuggets. I decided that I could probably use the same sauce recipe and instead of cutting up the chicken into little nuggets I could just pound them out thinner and use the whole chicken breast!


My idea worked like a charm (obviously ;) and the chicken was delicious! This method was so simple and so tasty that I will definitely have to work this into the rotation more often. I would suggest cooking the chicken just a little short of done because you will stick it in the oven for about 10 minutes. I always serve this dish with white rice and spoon some extra sauce over the rice because it is sooooo tasty!! I hope you can give this recipe a whirl and if you do, let me know what you think!


Teriyaki Chicken All Grown Up
Souce: Me and My Mama


Ingredients:
1 lb. boneless, skinless chicken breasts
1/2 c. flour
1/2 tsp salt
1/8 tsp pepper
1/2 tsp. Lawry's Seasoned Salt
1-2 eggs beaten
oil for frying
Glaze (I personally double this recipe as I like a lot of extra sauce for dipping):
1/2 c. soy sauce
1/2 c. honey
1/4 cup teriyaki sauce or teriyaki marinade
1 clove garlic, minced
1 tsp ginger (fresh is best but powder is good too)


Directions:
1. Preheat oven to 350 degrees. Mix soy sauce, teriyaki marinade or sauce, ginger, honey, and garlic in a pan and heat on medium heat.
2. Heat a thin layer of vegetable oil in a frying pan. Slice chicken breast in half horizontally or pound out your chicken breast to desired thickness (mine were about 1/4-1/2 inch).
3. Mix flour, salt, pepper and Lawrys in one bowl. In another bowl beat 1 egg. Dip each chicken breast in egg then in flour mixture then place on a plate.
4. When oil is hot add all chicken breast, or as many as can fit, into the frying pan. Fry on both sides just short of doneness. Immediately transfer to teriyaki mixture and make sure both sides are coated in the teriyaki sauce.
5. Place chicken on a wire rack on a baking sheet and put in oven for 10 minutes, basting chicken with teriyaki mixture halfway through.
6. Serve with white rice and a vegetable. I use the extra sauce to dip my chicken in as well!!