Dutch Oven Teriyaki Chicken

RecipeShow more

2 1/2 to 3 Lbs boneless skinless chicken breasts
1 large diced yellow onion
1 cup low sodium soy sauce
1/2 cup honey
1/3 cup orange juice
5 cloves finely diced garlic
1 tsp black pepper
2 Tbs grated ginger
2 cups broccoli
2 Tbs butter
4 Tbs corn starch
4 Tbs water
Sesame seeds
5 sliced green onions

Arrange the chicken breasts in a well oiled 10 in Dutch oven. Distribute the yellow onion over the chicken.

In a medium bowl, combine soy sauce, honey, orange juice, garlic, black pepper and ginger. Give it all a good mix. Pour the mixture over the chicken and onions.

Bake for 1 hour using 7 coals beneath and 14 on top to get 350 degrees F. in your 10 inch Dutch oven.

After 30 minutes add the broccoli.

Swap out your coals after 45 minutes.

After one hour lift the lid and remove the chicken. Add the butter. Move the coals from the Dutch oven lid to beneath the pot. Mix the water and corn starch together and pour it into the pot. Give it all a good mix. Allow the sauce to simmer uncovered.

In the meantime, cut up the chicken into bite size pieces. Place the chicken back in the pot and continue simmering until the sauce has thickened (about 10 minutes).

Serve over hot cooked rice. Garnish with sesame seeds and sliced green onions.