Peruvian-style Teriyaki Chicken

Ingredients

While the original Japanese teriyaki is known for its simplicity and delicate flavors, our Peruvian adaptation adds a touch of Peruvian flair. We incorporate traditional Peruvian ingredients and spices to elevate the dish, creating a fusion of flavors that will tantalize your taste buds. We alse have the original recipe for Teriyaki, so you can check it out.

• 500g (1.1 lb) chicken breast, sliced 500g (1.1 lb) chicken breast, sliced
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 1/4 cup (60ml) pisco (Peruvian grape brandy) 1/4 cup (60ml) pisco (Peruvian grape brandy)
• 2 tablespoons (30ml) lime juice 2 tablespoons (30ml) lime juice
• 2 tablespoons (30ml) honey 2 tablespoons (30ml) honey
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 tablespoon chopped cilantro 1 tablespoon chopped cilantro
• 1 tablespoon sesame seeds 1 tablespoon sesame seeds
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 15g, 12g
• Protein: 30g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine soy sauce, pisco, lime juice, honey, minced garlic, and grated ginger. Mix well to make the marinade.
2. 2.
   Place the sliced chicken breast in a shallow dish and pour the marinade over it. Make sure the chicken is well coated. Marinate in the refrigerator for at least 30 minutes, or overnight for maximum flavor.
3. 3.
   Heat vegetable oil in a large skillet over medium-high heat. Remove the chicken from the marinade, reserving the marinade for later use.
4. 4.
   Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
5. 5.
   Pour the reserved marinade into the skillet and bring it to a boil. Reduce the heat and simmer for 5 minutes until the sauce thickens slightly.
6. 6.
   Return the cooked chicken to the skillet and toss it in the teriyaki sauce until well coated.
7. 7.
   Sprinkle with chopped cilantro and sesame seeds. Season with salt and pepper to taste.
8. 8.
   Serve the Peruvian-style Teriyaki Chicken hot with steamed rice or quinoa.

Treat your ingredients with care...

• Soy sauce — Use low-sodium soy sauce if you prefer a healthier option.
• Pisco — If you can't find pisco, you can substitute it with white wine or dry sherry.
• Lime juice — Freshly squeezed lime juice is recommended for the best flavor.
• Honey — Adjust the amount of honey according to your desired level of sweetness.
• Cilantro — If you're not a fan of cilantro, you can substitute it with parsley for a milder herb flavor.

Tips & Tricks

• For a Peruvian twist, serve the teriyaki chicken with a side of Peruvian corn and sweet potato.
• Add a splash of pisco to the teriyaki sauce just before serving for an extra burst of flavor.
• If you prefer a spicier kick, add a pinch of Peruvian rocoto chili paste to the marinade.
• Garnish with sliced red onions and a squeeze of lime juice for a refreshing touch.
• To make it a complete meal, serve the Peruvian-style Teriyaki Chicken with a fresh avocado salad.

Serving advice

Serve the Peruvian-style Teriyaki Chicken hot, garnished with chopped cilantro and sesame seeds. Pair it with steamed rice or quinoa for a satisfying meal.

Presentation advice

Arrange the Peruvian-style Teriyaki Chicken on a platter, drizzle some teriyaki sauce over it, and sprinkle with sesame seeds and chopped cilantro. Add a pop of color with a side of steamed vegetables or a vibrant salad.