Before the days of bottled teriyaki sauce, “tare” in Japanese referred to a soy sauce marinade that was sweetened and thickened by boiling down the sauce. “Yaki” refers to the cooking method. This recipe takes us back to the roots of traditional teriyaki.

Prep Time : 5 min
Cook Time : 10 min
Ready Time : 15 min


1/2 cup low-sodium soy sauce
2 tablespoons sugar
1/2 teaspoon ground ginger
4 chicken cutlets, about 2 pounds
1 small red bell pepper, ribs and seeds removed, cut into 1-inch cubes
1 small onion, cut into 1-inch cubes
1 tablespoon olive oil

In a small bowl, whisk together soy sauce, sugar, and ginger. Place chicken, peppers, and onions in a resealable plastic bag. Add soy sauce mixture, and marinate in the refrigerator for at least 30 minutes and up to 3 hours.
Heat olive oil in a large sauté pan over medium-high heat. Add chicken and vegetables, and sauté until cooked through, about 8 to 10 minutes. Let sauce reduce slightly. Remove chicken and cut into slices. Divide chicken and vegetables among 4 plates and drizzle reduced sauce over all.

Servings Per Recipe: 4
Amount Per Serving
Calories: 327
Total Fat: 6.5g
Cholesterol: 131mg
Sodium: 1301mg
Total Carbs: 11g
Protein: 55g with Jamie Geller is the No. 1 kosher food and recipe website, featuring more than 7,000 recipes from Geller, kosher chefs, food bloggers and community members.  The award-winning companion print magazine, published bimonthly, is revolutionizing the way people think about kosher. 

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