Since my husband is staying in a hotel for the duration of his training, he’s been missing out on some good home cookin’! There’s really only so much he can do with a microwave. To give him a little taste of home while he’s away, I made him a meal that he could easily reheat for dinners! I had this Rachael Ray recipe in my “recipeland” stockpile since 2010…yes, 2 years later I’m finally getting around to making it. I think I never got around to this one because it called for 2 ingredients I rarely have on hand: honey and sesame oil. I still have a ton of sesame oil leftover from making my P.F. Changs Lettuce Wraps and I had some honey leftover from my Chocolate Chip Granola Bars, so it seemed like the stars were aligned for me to make this. This is a really good deviation from just a standard teriyaki sauce, and the sesame oil really adds a new depth of flavor that you normally don’t get in teriyaki. My husband loved it and said the meat was still very tender even after microwaving to reheat!
-2 boneless chicken breasts, cut into chunks
-1/2 cup chicken broth
-1/4 cup honey
-1/2 cup teriyaki sauce
-1/4 teaspoon ginger
-1 tablespoon toasted sesame oil
-1 tablespoon cornstarch
1. Preheat the oven to 375. Place chicken pieces into a 9×9 baking dish.
2. In a bowl, combine broth, teriyaki, honey, ginger, and sesame oil. Pour over chicken and bake 20 minutes.
3. When chicken is removed from oven, with a slatted spoon, spoon chicken onto a plate. Pour sauce from baking dish into a sauce pan and add the cornstarch. Bring to a boil and simmer to thicken, about 5-7 minutes. Add chicken and stir to coat. Serve immediately.
Source: Rachael Ray