For the past couple of weeks I have been really wanting some teriyaki chicken, but the problem with this is that I have to have the white sauce that they serve in all the Japanese restaurants. I had searched high and low for a recipe, and always came up empty handed.
Today was my lucky day! Google is my best friend!
(I'm sooo sorry that I don't have pictures. I fail)
Teriyaki Chicken with White Sauce
Chicken:
- 1 (10 oz) bottle of teriyaki marinade (I had a few bottles of Annies Naturals, organic teriyaki marinade left over)
- 3-5 chicken breasts, cut up into bite sized pieces
- 1 medium onion coarsely chopped
- 1 T Oil
White Sauce:
- 1 1/4 cup mayo
- 1/4 cup water
- 1 t tomato paste
- 1 T melted butter
- 1/2 t garlic powder
- 1 t sugar
- 1/4 t paprika
- dash cayenne pepper
The night before cooking, place the chicken in a ziploc bag and/or bowl along with the marinade. Let sit in refrigerator overnight. Also, the night before cooking, mix all white sauce ingredients in a small bowl, cover, and chill overnight. (the sauce WILL NOT taste right if not allowed to sit.) Bring to room temp before serving.
When ready to cook, place oil in a large skillet; Add onions and sauté till tender. Spoon chicken out of marinade, into skillet. Cook over medium high heat until chicken is cooked through (about 5- 10 minutes).
Top chicken with white sauce and serve.
(this is really good served over rice)
