Teriaki Chicken

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Teriaki Chicken to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Teriaki Chicken, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 4 chicken breasts
• 6 TBS soy sauce
• 6 TBS honey
• 3 TBS white vinegar
• 1 1/2 tsp dried thyme
• 1 1/2 tsp paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp ground allspice
• 1 tsp pepper

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Preheat oven to 375°

Step 2: Technique & Execution

Combine soy sauce, honey, vinegar, thyme, paprika, cayenne pepper, allspice and pepper in a shallow baking dish; mix well

Step 3: Technique & Execution

Pierce both sides of each chicken breast w/a fork

Step 4: Technique & Execution

Place in baking dish; turn chicken several times using tongs

Step 5: Technique & Execution

Bake chicken, basting several time with sauce, for 30 min

Step 6: Technique & Execution

Serve over rice or chill breasts and slice into thin strips for chicken salads or wraps. 4 servings, 5 POINTS each BASQUE CHICKEN 4 slices cooked Canadian-style bacon, crumbled 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces 2 medium onions, sliced 1 medium sweet red pepper, seeded and sliced into thin strips 1 medium yellow pepper, seeded and sliced into thin strips 3 medium garlic cloves, minced 1/2 cup wine, white 14 1/2 oz canned diced tomatoes, drained 1 tsp dried thyme 1/8 tsp table salt, or to taste 1/8 tsp black pepper, or to taste 2 cup cooked white rice Coat a Dutch oven with cooking spray