Teriyaki with a New Mexican Twist

Ingredients

While the original Japanese teriyaki is known for its simplicity and balance of flavors, our New Mexican adaptation adds a spicy kick with the inclusion of green chiles. The traditional teriyaki sauce is also enhanced with local ingredients like honey and lime juice to complement the heat of the chiles. This fusion dish brings together the best of both worlds, creating a unique and exciting flavor profile. We alse have the original recipe for Teriyaki, so you can check it out.

• 1 pound (450g) boneless, skinless chicken thighs 1 pound (450g) boneless, skinless chicken thighs
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 1/4 cup (60ml) honey 1/4 cup (60ml) honey
• 2 tablespoons (30ml) lime juice 2 tablespoons (30ml) lime juice
• 2 tablespoons (30ml) green chile sauce 2 tablespoons (30ml) green chile sauce
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon (5ml) grated fresh ginger 1 teaspoon (5ml) grated fresh ginger
• 1 tablespoon (15ml) vegetable oil 1 tablespoon (15ml) vegetable oil
• 2 green onions, sliced 2 green onions, sliced
• 1 tablespoon (15ml) sesame seeds 1 tablespoon (15ml) sesame seeds
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 25g, 20g
• Protein: 30g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, whisk together the soy sauce, honey, lime juice, green chile sauce, minced garlic, and grated ginger.
2. 2.
   Season the chicken thighs with salt and pepper on both sides.
3. 3.
   Heat the vegetable oil in a large skillet over medium-high heat.
4. 4.
   Add the chicken thighs to the skillet and cook for 4-5 minutes per side, or until browned and cooked through.
5. 5.
   Pour the teriyaki sauce over the chicken in the skillet and simmer for 2-3 minutes, or until the sauce has thickened slightly.
6. 6.
   Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.
7. 7.
   Serve the sliced chicken over steamed rice or noodles, drizzle with the remaining teriyaki sauce from the skillet, and garnish with sliced green onions and sesame seeds.

Treat your ingredients with care...

• Chicken thighs — Make sure to remove any excess fat from the chicken thighs before cooking to prevent them from becoming too greasy.
• Green chile sauce — Adjust the amount of green chile sauce according to your desired level of spiciness. Add more for extra heat or reduce for a milder flavor.
• Lime juice — Use fresh lime juice for the best flavor. If you don't have fresh limes, bottled lime juice can be used as a substitute.

Tips & Tricks

• For a smokier flavor, grill the chicken thighs instead of cooking them in a skillet.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the teriyaki sauce while simmering.
• Serve the Spicy Green Chile Teriyaki with a side of grilled vegetables for a complete meal.
• Substitute the chicken thighs with tofu or shrimp for a vegetarian or seafood variation.
• Leftover Spicy Green Chile Teriyaki can be stored in the refrigerator for up to 3 days and reheated before serving.

Serving advice

Serve the Spicy Green Chile Teriyaki over a bed of steamed rice or noodles for a satisfying meal. Garnish with sliced green onions and sesame seeds for added flavor and visual appeal.

Presentation advice

Arrange the sliced chicken thighs on a platter, drizzle the teriyaki sauce over the top, and sprinkle with sesame seeds and green onions. Serve with a side of steamed rice or noodles for a beautiful and delicious presentation.