This idea just popped in my head. I had a bunch of pomegranate juice in the house and was in the mood for some teriyaki, so I thought the combination would bode well. I looked at how to make a basic teriyaki sauce on several sites, and the recipes were all similar or the same. This Food Network link is the recipe I followed most closely for teriyaki sauce.
1/3 Cup of Soy Sauce
3/8 Cup Pomegranate Juice
2 Tablespoons of Brown Sugar
1 Tablespoon of Rice Vinegar
1/2 Spoonful of Minced Garlic (I didn't have any garlic cloves in the house-probably use 1 or 2)
6 Boneless Chicken Breasts
Instructions
Mix sauce, pomegranate juice, brown sugar, rice vinegar and garlic until all the sugar has dissolved. Marinate chicken breasts in the concoction in a resealable bag for several hours. Bake chicken with marinade in a pan for approximately 35 minutes at 350 degrees
I thought it came out pretty well. Next time I would have added some more pomegranate juice for a more intense flavor, but definitely good. I served it topped with sesame seeds with some greens and Israeli couscous with roasted nuts on the side.
Music: Lupe Fiasco - Paris/Tokyo
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