TERIYAKI CHICKEN CHILE VERDE

August 28, 2017

This week, we are combining sweet and spicy flavors to bring you a dinner idea that is truly unique. Gilly Loco Chili Verde™ Teriyaki Chicken. East meets Southwest and it is delicious! There may be a few meals that our Chile Verde sauce won’t improve, but we have yet to find them. Give your Asian cuisine a spice up and add any one of our chile sauces to it. You family and friends will thank you.

Ingredients:

• 2 cups uncooked white rice
• 4 boneless, skinless chicken breasts (about 1 ½ pounds)

Chile Verde Teriyaki Sauce

• 1 cup (8 oz.) Gilly Loco Chili Verde™
• ½ cup honey
• ½ cup soy sauce
• ¼ cup white wine vinegar
• 1 tablespoon fresh ginger minced
• ¼ cup cold water
• 3 tablespoons cornstarch
• Salt and pepper to taste
• -Garnish with cilantro and sesame seed (optional)

Directions:

1. Cook rice following package directions and set aside.
2. Meanwhile, prepare teriyaki sauce. Combine Gilly Loco Chili Verde™, honey, soy sauce, vinegar and ginger in a bowl and whisk. Pour mixture into a medium saucepan and simmer over low heat.
3. Grill or sauté chicken over medium-high heat to an internal temperature of 165°F. Let rest for 5 minutes.
4. While chicken is resting, whisk cornstarch and cold water together, and add to teriyaki sauce prepared in Step 2 above. Bring sauce back to a simmer for 2-3 minutes until thickened.
5. Place cooked rice into a serving bowl. Slice or dice chicken breast and place on top of rice. Pour teriyaki sauce on chicken and garnish with cilantro and sesame seeds, if desired.
6. Enjoy!

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