Everyone LOVED this dish! The sauce was their favorite part…they wanted more!
3 tablespoons reduced-sodium soy sauce
1/4 cup carrot puree (I used baby food)
1 tablespoon firmly packed dark brown sugar
1/4 cup 100% orange juice
1 clove garlic, cut in half
2 green onions, cut in thirds
1/2-inch piece fresh ginger, sliced (no need to peel)
1 tablespoon olive oil
4 boneless, skinless chicken breasts (about 1-1/2 pounds)
1/4 teaspoon pepper
1/4 teaspoon sweet paprika
Preheat the oven to 350Â°F. Place all the ingredients for the teriyaki sauce in a small saucepan. Bring to a boil. Reduce to a simmer, then cook until the mixture thickens, 8 to 10 minutes. Remove the garlic, onions, and ginger.
Heat the olive oil in a large ovenproof skillet over high heat. Sprinkle the chicken with the pepper and paprika. When the oil is hot, add the chicken and cook 4 to 5 minutes per side, until both sides are golden.
Off the heat, carefully pour in the teriyaki sauce. Slide the skillet into the oven. Bake until the chicken is cooked through, 20 to 25 minutes. Serve immediately.
Did I change anything? I didn’t, but the next time I make this I am going to make twice as much sauce. I made this with rice and I think it would have been tasty if there would have been a little more sauce to not only go on the chicken, but to also to mix in with the rice.