Chicken in teriyaki sauce

Description

Chicken teriyaki is one of the most popular Japanese recipes. The teriyaki marinade is mainly soy sauce and mirin.

Ingredients

1 1⁄2 lb chicken (boneless, skinless thigh or breast meat, cut into stripes)
1⁄3 c soy sauce
1⁄3 c water (for the teriyaki, and 3 T more )
1⁄4 c wine (mirin, rice wine or dry sherry)
1⁄4 c wine (saké)
3 T sugar
1 t ginger (grated fresh ginger)

Instructions

  1. In a large bowl, mix the teriyaki sauce ingredients, soy sauce, water, mirin and sake. Add the chicken pieces and marinate in your refrigerator for a few hours.
  2. Heat oil in a large frying pan over medium heat. Carefully remove the chicken from the marinade and add it to the pan. Keep the marinade for later use.
  3. Sauté the chicken until it is browned on all sides.
  4. Once the chicken is browned, add the marinade to the pan and bring to a simmer. Add the bean sprouts and simmer for about 3-4 minutes.
  5. Meanwhile, mix the cornstarch with the water until smooth. Add the cornstarch mixture to the pan and stir continuously until thickened.
  6. Remove from the heat and serve.

Notes

We’re making a chicken teriyaki here and we’ve simplified the process by cooking everything in a frying pan on the stove top. Serve with sticky rice. If using chicken thighs, cut each chicken thigh into strips, making about 4 strips per thigh.

If you want to make the traditional teriyaki chicken skewers, you can use a marinade made of equal parts of mirin and soy sauce - either shoyu or tamari is good - and marinate the chicken for 2-3 hour at least. Soak wooden skewers for half an hour, then pierce chicken pieces. Grill for 8-10 minutes each side, or until chicken is cooked through.

If you don't have it, sherry is a good substitute for mirin.

Yield
6 servings
Preparation time
10
Cooking time
25
Total time
35 minutes

Teriyaki chicken