Teriyaki Dark Balsamic Vinegar
$20.00
Introducing a healthier alternative to the generic bottled teriyaki sauce: Teriyaki Dark Balsamic! This sweet, salty, tangy balsamic is sure to be a hit during grilling season! The versatility of this vinegar will have you reaching for the bottle in your pantry again and again; an excellent complement to any marinade for beef, chicken, or tofu, a unique ingredient to splash into fried rice or stir fry, and an absolutely delicious option to brush over grilled salmon, veggies, or pineapple! Prominent notes of tangy ginger and a hint of sweet lemongrass are balanced with a slight shoyu-like saltiness.
Excellent when paired with Garlic EVOO, Orange EVOO, Basil EVOO, Sesame Oil and many more.
Description
Recipe
BALSAMIC TERIYAKI CHICKEN SKEWERS
INGREDIENTS
• BALSAMIC TERIYAKI SAUCE:
• 2 TBSP FOTO SCALLION EVOO
• 1 SHALLOT, MINCED
• 1 CUP FOTO MISSION FIG BALSAMIC
• 1½ TSP BROWN SUGAR
• ¼ CUP CHICKEN STOCK (CAN USE BEEF OR VEGETABLE STOCK)
• 1 TBSP SOY SAUCE
• 1 TBSP MIRIN (MAY BE SUBSTITUTED WITH DRY WHITE WINE OR SHERRY)
• CHICKEN AND SKEWERS:
• 1½ POUNDS BONELESS CHICKEN BREASTS SLICED INTO ½ INCH STRIPS
• 2 TBSP FOTO ORGANIC ARBEQUINA EVOO
• 8-INCH BAMBOO SKEWERS, SOAKED IN WATER FOR 30 MINUTES BEFORE GRILLING TO PREVENT BURNING
DIRECTIONS
1. To make the Balsamic Teriyaki Sauce, add Scallion EVOO to a saucepan over medium-low heat. Add the shallots and garlic and cook until the shallots become translucent, about 3 minutes.
2. Add the Fig Balsamic and bring to a boil. Reduce heat and simmer uncovered for 15 minutes or until the sauce is reduced by half. Stir frequently.
3. Add the remaining ingredients to the saucepan, stir well and bring to a boil. Turn the heat to low and let simmer for 5 minutes. Turn off the heat and cool.
4. Place chicken in a large bowl. Coat with Arbequina EVOO and ½ cup balsamic teriyaki sauce. Marinate chicken for at least 30 minutes.
5. Preheat grill to 350 °F
6. Skewer chicken with bamboo sticks and grill on each side for 3-4 minutes or until done.
7. Remove from grill and brush reserved ¼ cup teriyaki sauce over the chicken, serve.
