Sweet Chicken Teriyaki

It's been a while since I've posted, yes. I guess February has come and gone faster than any month of the year. February is great like that, right? I think it's good to finish out winter as quickly as possible and get on to warmer times. Anyway.

A few nights ago I found myself wanting to try something new for dinner -- and when I say new, I not only mean something I haven't cooked before, but something that involves no recipe. "An experiment" as I explain it to Levi when he asks what's for dinner on those days.

I quickly decided to use the chicken tenders I had in the freezer and, relieved that I actually had teriyaki sauce in the pantry (because I HATE driving the whole 0.8 of a mile to the grocery store for just one item), I began my Sweet Chicken Teriyaki experiment. And it turned out deliciously, so I thought I would share. :-) (Note: I'm writing this out with the same approach I take when cooking my experiments -- estimations and approximations. Interpret accordingly.)

I just hope that my lack of ability to take appealing pictures of food does not deter you from trying the recipe. ;-)

You'll need:

• (for caramelized onions): 1 medium sweet onion | minced garlic | butter | olive oil | salt & pepper | sugar
• chicken tenders 
• teriyaki sauce
• light brown sugar
• ground ginger

1. Caramelize the onion: Melt about 3T butter in a large pan (the same one you will be cooking the chicken in) and throw in some olive oil (I never measure). Slice the onion as thin as you can and stir into the butter/oil. Add as much minced garlic as you like (1t or so, which is the same as 1 clove if you're using fresh), salt & pepper it, and sprinkle with sugar (1-2t). Cook around medium heat until they start getting brownish and sticky and caramelizy - approx. 20 mins. While that's cooking.....

2. El pollo (yeah my Spanish is working): Cut chicken tenders (I think I had a little over 2lb.) into 1-2 in. long chunks and season them with salt & pepper. (I didn't do this, but I think a little onion or garlic powder would be good on them too.) Add to pan once you are satisfied with the onions. And then the fun part......

3. Decorate: (Here comes the experimentation!) Add teriyaki sauce. (I've heard you shouldn't go for generic brands -- stick with Kikkoman.) --about 1/2 - 3/4c. I guess. Again, I didn't measure. And I added more later as it cooked down, so use your judgment. Add more pepper to flavor, and salt if needed (I had low-sodium sauce so I added extra salt). Put a little more minced garlic in (around 1t. like before) and lightly sprinkle in some ginger. (I'm not a ginger fan at. all. So unless you are, go seriously light on it because it's strong. But it does help the overall flavor of the dish). Finally, sprinkle the brown sugar in to sweeten it up -- approx 1/8 - 1/4c, but I just did it with my fingers until I thought it looked good. 

Stir everything together, making sure to rotate the chicken around so it's cooked all the way through. And taste-test frequently as the ingredients cook down and blend together. I often end up adding an extra dash of this and pinch of that as I go.

All told, it shouldn't take more than 35-45 mins to prepare. Unless you're like me and your chicken is frozen and you have to defrost it in a puny microwave. Serve over white rice. Yummy veggy to pair with it: sugar-snap peas! Serves 4.

Give it a try, and let me know how you like it!