Teriyaki is a cooking technique used in Japanese cuisine in which foods are broiled or grilled in a sweet soy sauce marinade. Chicken Teriyaki is served in most modern Japanese cuisines. Look how to prepare Chicken Teriyaki.
- 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
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 peanut oil in a large shallow dish or pot (with lid) over medium heat. With a slotted spoon, transfer the chicken from the marinade into the skillet. Saute 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 slotted spoon (you can keep in a bowl, covered with aluminum foil to keep warm) and increase the heat under the pan-European boil liquid down to a thick syrup dark.
Return chicken pieces to pan, stir well so all chicken pieces are covered with sticky syrup salt. Serve with a pile of sushi rice and perhaps comforting steamed bok Choy and other vegetables of your choice.