This is a nontraditional teriyaki sauce in that it’s missing a couple ingredients – soy and sugar. The original recipe was written by It’s All Good authors Gwyneth Paltrow and Julia Turshen as a detox-friendly sauce to liven up chicken and vegetables. I adapted it accordingly and doubled the recipe as I quickly discovered that more of this sauce is just better. The black pepper gives it a pretty good kick, so reduce the quantity if you’d like a tamer sauce. Why limit it to chicken and veggies? You could also use this sauce with salmon or beef.
In a small saucepan, combine the balsamic vinegar, honey, ginger and black pepper. Bring to a boil, then lower heat to a simmer and cook for 10 minutes. Off the heat, stir in the miso, mirin and water. Allow to cool.
To use the sauce as a marinade for chicken, pour half of the sauce (about 1/2 cup) over four boneless, skinless chicken breasts. Cover and refrigerate overnight. Cook chicken breasts on a hot grill or under the broiler, then top with remaining sauce to serve. For more details, check out this post.
Store sauce in the refrigerator in a covered container for up to a week.
Preparation time: 10 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 4 (makes about 1 cup)
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