Teriyaki Chicken
Main Dishes • Japanese
Description
Teriyaki Chicken.
Ingredients
- Soy Sauce 3 spoons
- Skin-On Chicken Breasts 4 pieces
- Sake 2 spoons
- Mirin 1½ spoons
- Brown Sugar 1½ spoons
- Grated Ginger Root 3 spoons
- Long-Grain Rice 10 oz
- Chives 2 spoons
- Vegetable Oil 2 spoons
Step-by-Step Guide
Step 1
Place each chicken breast between two pieces of plastic wrap and pound it to a thickness of 1 cm. In a bowl, combine soy sauce, sake, mirin, sugar, and 1 teaspoon of ginger, and mix until the sugar dissolves. Add the chicken and toss to coat. Cover and refrigerate for 1 hour, flipping the chicken once.
Step 2
In a large pot, bring water to a boil, add rice, and cook for 12 minutes, stirring occasionally. Drain and add chopped chives and the remaining ginger. Cover.
Step 3
Pat the chicken dry, reserving the marinade. Heat oil in a skillet and cook the chicken over medium heat for 5 minutes, then flip and cook for another 4 minutes. Transfer to a plate.
Step 4
Add the marinade and 3 tablespoons of water to the skillet. Bring to a boil over high heat and return the chicken and its juices to the pan. Simmer for 5-6 minutes, turning once.
Step 5
Serve the chicken in whole pieces or sliced diagonally into strips and skewered. Accompany with rice as a side dish.
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