Around the Table - 10.31.2020

Chicken Teriyaki

As a parent of two little children during this pandemic, the days get incredibly hectic and it is very easy to just want to get through the next lesson, the next household chore, the next diaper — and the next dinner!

In traveling about the country side, Jesus didn't dwell on what he said or didn’t say in the town before. He was present in every teachable moment. In our family, meals are teachable moments.

This is an easy recipe that involves simple ingredients that I make with Sophia. I try to foster her curiosity for flavors and engage her in cooking. All the while, taking the opportunity to happily stay in the moment by savoring the time we share together.

Chicken Teriyaki

1lb Chicken Thighs
¼ cup Soy Sauce
¼ cup Raw Honey
½ tbsp Extra Virgin Olive Oil

*if using low sodium soy sauce salt and pepper can also be used to season chicken to taste prior to cooking

1. On a medium-heated skillet, lightly grease pan with olive oil. When the pan has a light shimmer, place chicken thighs in the pan. Brown both sides for 3-5 minutes.

2. Pour soy sauce and honey over chicken. Turn the chicken thighs occasionally over the pan to properly coat in sauce. Note: You can add more honey or soy sauce to chicken to taste

3. When sauce is slightly reduced remove chicken thighs from the pan and place on the plate to rest.

4. Simmer sauce for 1-2 minutes while stirring until consistency is slightly thicken and dark. Remove pan from heat. Pour over chicken & serve

*Chicken is served best with Rice and Steamed Vegetable Accompaniment

Karytza and Dan Molina are parents of two children, Sophia and Benjamin. Benjamin was born in the midst of the pandemic.