Chicken Teriyaki

Total Time:
1 hr
Prep:
15 min
Inactive:
15 min
Cook:
30 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 2 tablespoons sake (Japanese Rice Wine)
  • 1/4 cup mirin (sweet Japanese rice wine)
  • 1/4 cup soy sauce
  • 2 tablespoons light brown sugar
  • 2 teaspoons grated fresh gingerroot
  • Splash sesame oil
  • 1 3/4 pounds chicken thigh fillets (no skin or bones), preferably organic, cut or scissored into bite-sized pieces
  • 1 teaspoon peanut oil
  • 1 3/4 to 2 1/2 cups sushi rice, cooked according to packet instructions
Directions
  • Combine the sake, mirin, soy sauce, sugar, ginger and sesame oil in a dish that you can steep the chicken in, (I use a 23cm square dish, but anything of similar dimensions would do).

  • Add the prepared chicken pieces and leave for 15 minutes.

  • Heat the peanut oil in a large shallow frying pan or casserole (that has a lid) over medium heat. Using a slotted spoon, transfer the chicken pieces from the marinade to the pan. Saute them until they look cooked on the outside.

  • Add the marinade to the chicken pieces and bring to a bubble, then turn down the heat to a gentle simmer, put the lid on and cook for about 5 minutes. Cut into a piece of chicken to make sure it's cooked through.

  • Remove the cooked pieces with a slotted spoon (you could keep them in a bowl covered in aluminum foil to keep them warm) and turn the heat up under the pan to let the liquid boil down to a thick dark syrup.

  • Return the chicken pieces back to the pan, stir well so that all the chicken pieces are coated in the sticky savory syrup. Serve with a comforting pile of sushi rice and perhaps some steamed baby bok choy or other veggies of your choice.


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