Teriyaki Chicken
Category:
Easy
Email
Print
Preparation time
Cooking time
Ingredients
For 4 Person(s)
Recipe
- 4 cup(s) water
- 1/4 cup(s) Grace White Vinegar
- 4 whole chicken breasts
- 1/4 cup(s) mirin
- 1 cup(s) sake (rice wine)
- 1 cup(s) soy sauce
- 1/4 cup(s) dark sugar
- 1/2 tablespoon(s) ginger, grated
- 2 clove(s) garlic, minced
- 1/4 cup(s) Grace Vegetable Oil
Teriyaki Chicken Directions
- Combine water and vinegar and use to wash chicken breasts. Drain and pat dry with paper towel.
- Flatten each chicken breast with a mallet and then set aside.
- Combine mirin, sake, soy sauce, dark sugar, grated ginger and minced garlic in a bowl and mix well to dissolve the sugar granules and blend the flavours.
- Pour the mixture over the flattened chicken breasts, cover and allow to marinate in the refrigerator for 2 hours.
- Heat Grace Vegetable Oil in a skillet, add the drained chicken breast and brown on both sides.
- Add the marinade to the browned chicken and bring to a boil. Allow sauce to reduce for about 10-15 minutes or until the mixture becomes glossy and lightly thickened.
- Remove from skillet, slice and serve.
Serve with boiled rice or rice & peas and sauteed vegetables.
Recipe presented by Rev. Glen Archer, Etymologist
