Teriyaki Chicken

Main Dishes | Japanese cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

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 - 10.6 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.