Chicken Teriyaki

My mother was on a trip and I didn’t have a lot of food left in the house. I had just ran out of milk that morning so cereal for every meal until she got back was no longer an option. I did find some frozen chicken breasts in the freezer thankfully, so all I had to do was let them thaw. Originally I was going to bread them and eat them with pasta, but we had pretty much no cheese in the house and I’m one of those people that grates up about half a wedge of cheese when eating pasta. So I made this up with all the other stuff we had lying around.

Chicken Teriyaki

• 3 boneless chicken breasts
• 1/4 cup toasted sesame seeds (optional)
• teriyaki sauce (either store bought or homemade)

for marinade:

• 4 tablespoons soy sauce
• 2 tablespoons dark brown sugar
• 1 teaspoon oyster sauce
• 1/2 teaspoon cider vinegar
• 1 teaspoon minced garlic
• 1 teaspoon honey
• juice and zest of one orange

Combine the soy sauce, brown sugar, oyster sauce, cider vinegar, garlic, honey, orange juice and zest in large ziploc bag and add the chicken. Press out as much air as you can and seal the bag. Let this sit and marinade in the fridge for at least an hour.
After an hour, take chicken out of the fridge and place in skillet over medium heat. Sear until brown, then baste with teriyaki sauce and place in 400 degree oven for about 10 minutes. Flip chicken over, baste that side and cook for another 10 minutes. Serve over white rice with toasted sesame seeds on top.