Teriyaki sauce with only two ingredients
Who needs bottled teriyaki sauce? This recipe, which hails from Simran’s cousin, is a favorite of ours. Its simple two-ingredient braising sauce is a fantastic short-cut alternative to homemade or store-bought teriyaki sauce. We’ve paired this sweetsalty, teriyaki-like chicken with a bright herb pesto for wonderful contrast. Serve it over a bowl of pasta, rice or whole grains and add a creamy dollop of sour cream for a little extra richness, if you like.
The chicken is wonderful served like this, but it’s also great as a filling for fusion tacos or pulled-chicken sandwiches or served atop fried rice or stir-fried noodles. The pineapple-soy mixture can be used in multiple ways, too. Use it to braise other meats or reduce it down to a syrupy consistency — just simmer it over medium heat — to make a tasty glaze for meat, salmon or veggies.
The pesto can be made one or two days ahead and refrigerated. Use any leftover pesto as a spread for sandwiches or drizzled over scrambled eggs, salads, cooked veggies or even pizza. It freezes well, too.
Pineapple-Soy Braised Chicken
Serves 4
INGREDIENTS
1 tablespoon vegetable oil 1½ pounds boneless, skinless chicken thighs, seasoned with salt and pepper
2 cups pineapple juice ½ cup soy sauce or tamari (you can use reduced sodium soy sauce if you prefer) Pineapple, lemon or lime juice to taste
1 pound pasta, such as spaghetti or linguine Sour cream, garnish Cilantro-ginger pesto (see recipe below)
DIRECTIONS
In a large heavy-bottomed pan set over medium-high heat, heat the vegetable oil. Add the seasoned chicken pieces to the pan and sear until golden on both sides, 5 to 7 minutes. Transfer to a plate. Add the pineapple juice and soy sauce to the pan, scraping up any browned bits from the bottom of the pan. Then add the seared chicken and any collected juices back to the pan. Bring the simmering sauce to a boil, then reduce heat to medium-low and simmer chicken, uncovered, for 20 to 25 minutes, until chicken is cooked through and sauce is reduced by a third to a half. Baste the chicken with the sauce from time to time as it cooks. Meanwhile, cook the pasta according to package directions and make the cilantroginger pesto. Transfer the cooked chicken to a cutting board. Shred the meat with two forks, and set aside.
Taste the simmering sauce and adjust the seasoning as needed, with a splash of pineapple, lemon or lime juice, to your taste. If you prefer a thicker consistency, reduce the sauce over medium-low heat for a few minutes more. To serve, toss the cooked noodles with a few spoonfuls of the soy-pineapple sauce and divide the pasta among the plates. Top with shredded chicken, drizzle with cilantroginger pesto and a dollop of sour cream. Reserve remaining simmering sauce to serve at the table.
Cilantro-Ginger Pesto
INGREDIENTS 1 small garlic clove, peeled 2-inch piece ginger, peeled and roughly chopped
1 cup chopped cilantro 1 scallion (white and light green parts), roughly chopped
1 to 2 tablespoons chopped serrano or jalapeno chile pepper, or to taste 2 tablespoons olive oil Juice of half a lemon or lime Big pinch of salt, or more to taste DIRECTIONS
Combine all the ingredients in a mini food processor and puree to a pestolike consistency. If needed, add water a few teaspoons at a time to thin the mixture to your preference and help with blending. For a chunkier texture, mince the garlic, ginger, cilantro, scallion and peppers by hand, then stir in the oil, citrus juice and salt. Taste and adjust seasoning. If you find the sauce has too much bite, add a spoonful of sour cream to temper the heat.
San Francisco food writers Stacie Dong and Simran Singh’s blog, A Little Yumminess (www. alittleyum.com), focuses on family food adventures and recipes with a global twist.