Last week, my “healthy” option for dinner was a salad with teriyaki chicken. I like to make the teriyaki marinade myself, as it gives it a nice, fresh flavor, and the bits of the pureed marinade make a nice crust on the bird when you grill it up.
To begin, place the following in a food processor:
-1/2 white onion
-1 tbsp garlic
-1 inch peeled ginger root
-1/4 cup sugar
-1/4 cup brown sugar
-1 tbsp sesame oil
-1 tsp rice wine vinegar
-3/4 cup soy sauce (adjust to taste)
Process the mixture, add cubed chunks of chicken breast (I used about a pound and a half), and let soak for about 30 minutes.
Grill the pieces over medium-high heat for 2-3 minutes on each side, and be sure to let them rest for a few minutes before slicing them up.
I slice the pieces up into bit-sized chunks, and toss them with salad stuff, or you could serve in a stir-fry or however else fits your tastes.