My sister-in-law doesn’t get much opportunity to play in the kitchen, as my brother is the proprietor of Rare Steakhouse in Miami Beach, Florida. Whenever the opportunity arises, she proves she hasn’t lost her touch. Thank you, ELS, for a fabulous dish!
Honey Orange Teriyaki and Ginger Chicken
- Cook & Prep: 1 h
- Serving: 6
Mix all marinade ingredients together. Reserve 1 cup of marinade in a small saucepan. Bring reserved marinade to a boil for three to four minutes. Mixture will become thick and syrupy. Turn off flame.
Marinade the chicken cutlets in the remaining marinade sauce in a ziplock bag for about 30 minutes on the counter, or overnight in the fridge, if you have the time.
In a large skillet, heat four tablespoons olive oil. Remove chicken cutlets from the marinade and pan-sear for four to six minutes on each side. Remove to a serving platter. Pour cooked marinade sauce over the cutlets.
Prepare the Topping
Place sliced almonds and brown sugar in the skillet that you used for searing the cutlets. Stir the mixture over medium heat. The brown sugar will dissolve instantly and within a minute you will have delicious toasted almonds. Turn off the flame and sprinkle almonds over the cutlets.