Teriyaki Chicken with Grape Sauce
Main Dishes • Japanese
Description
The type of grape that works best for this dish is the American Red Globe. Choose ripe, juicy fruits. It is best to serve the chicken with rice or noodles. Green vegetables and mushrooms (I like oyster mushrooms) sautéed in oyster sauce make a great side dish.
Ingredients
- Chicken fillet 4 pieces
- Soy Sauce 0 fl oz
- Honey 3 tablespoons
- Olive Oil 2 tablespoons
- Butter 1 tablespoon
- Shallot 1 piece
- Grated Ginger Root 1 tablespoon
- Dry White Wine 5 fl oz
- Merlot Grapes 5 oz
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
For the marinade, combine 1 tablespoon of honey, 4 tablespoons of soy sauce, and ground black pepper in a bowl. Cut the chicken fillet into thin long strips and place them in the bowl. Mix well, cover with plastic wrap, and refrigerate for half an hour or overnight.
Step 2
For the sauce, cut the grapes into quarters, place them in a tall bowl, and blend with an immersion blender for a few seconds (most will turn into puree, but the mixture will remain uneven). In a saucepan, melt the butter, sauté the finely chopped shallot and grated ginger. Add the wine and let it evaporate a bit. Add the grape mixture and continue cooking for about five minutes. Stir in the remaining soy sauce and honey, remove from heat, and strain the sauce.
Step 3
Heat the olive oil in a pan. Remove the chicken pieces from the marinade and fry them until golden brown. Add the marinade, bring to a boil, reduce the heat, and cook covered for 10–15 minutes.
Step 4
To serve, arrange the chicken on plates. Return the sauce to the heat and warm it slightly. If necessary, add more soy sauce or honey. Drizzle the prepared sauce over the chicken and pour any leftovers into a saucepan.
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