Balsamic Teriyaki Chicken & Salad

Balsamic Teriyaki Chicken & Salad Recipe Servings 2

Ingredients:

For the Chicken:

2 boneless chicken thighs

1 qt. Milk

1 TB Lemon Juice

1tsp Fine Sea Salt

For the Balsamic-teriyaki Sauce

3 Tablespoons of Honey

3 Tablespoons of Water

3 Tablespoons of Soy Sauce

6 Tablespoons of Balsamic Vinegar (we prefer the 15 year aged violet label for this recipe)

For the Salad

Salad greens (ex. Lettuce, Spinach, Arugula, Watercress)

tt Parmesan Cheese

3 each Cherry Tomatoes

tt Extra virgin olive oil

tt Fine Sea Salt

tt Fresh Ground Black Pepper

Method:

Cut the chicken thighs into pieces about 1/3 in. thick. Place in a bowl and pour over lemon juice and milk. Place in the refrigerator for at least 30 minutes to help havr the chicken pieces absorb moisture.

Mix ingredients for the balsamic-teriyaki sauce in a one-quart saucepan. 

Bring to a boil then reduce heat and maintain a gentle boil for 2-3 minutes to a thicker consistency. 

Remove from heat. Set aside 1/4 of the sauce for salad dressing.

Add cooking oil to a non-stick frying pan, followed by the marinated 

chicken pieces. Cook briefly over medium-low heat until slightly colored 

and then turn over.

Add ¾ of the balsamic-teriyaki sauce to the pan with the chicken. Coat the 

meat evenly with the sauce for 2-3 minutes.

Scoop out hot cooked rice into a bowl 

and place the chicken on the rice, lastly pouring the remaining sauce from the pan. 

Serve accompanied with salad greens tossed with tomatoes, grayed parmesan cheese, and then drizzle 

extra virgin olive oil and the ¼ balsamic-teriyaki sauce set aside earlier.