Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tbsp cornstarch
- 1 tbsp water
- 2 tbsp vegetable oil
- 2 tbsp green onions, chopped
Special equipment needed:
- Large skillet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, whisk together soy sauce, mirin, sake, brown sugar, garlic, and ginger.
2. Cut chicken breasts into bite-sized pieces and add them to the marinade. Cover and refrigerate for at least 30 minutes.
3. In a small bowl, whisk together cornstarch and water.
4. Heat vegetable oil in a large skillet over medium-high heat.
5. Remove chicken from the marinade and add it to the skillet. Cook for 5-7 minutes or until browned on all sides.
6. Pour the remaining marinade into the skillet and bring it to a boil.
7. Add the cornstarch mixture to the skillet and stir until the sauce thickens.
8. Garnish with chopped green onions and serve hot.
Time:
Preparation time: 40 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 11g
Carbohydrates: 20g
Protein: 40g
Substitutions for ingredients:
- Mirin can be substituted with sweet sherry or white wine.
- Sake can be substituted with dry sherry or white wine.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add vegetables like bell peppers, onions, and carrots to the skillet for a more colorful dish.
- Use beef or pork instead of chicken for a different flavor.
Tips and tricks:
- Make sure to marinate the chicken for at least 30 minutes to allow the flavors to penetrate.
- Use a non-stick skillet to prevent the chicken from sticking to the bottom.
- Don't overcrowd the skillet to ensure even cooking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve on a bed of steamed rice with a side of steamed vegetables.
Garnishes:
Chopped green onions
Pairings:
Steamed rice, stir-fried vegetables, and a cold beer
Suggested side dishes:
Steamed vegetables, fried rice, or egg rolls
Troubleshooting advice:
- If the sauce is too thin, add more cornstarch and water mixture.
- If the chicken is not cooked through, lower the heat and cook for a few more minutes.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Ayam Kecap Teriyaki is a fusion dish that combines Indonesian and Japanese flavors.
Flavor profiles:
Sweet, salty, and savory
Serving suggestions:
Serve hot with a side of steamed rice and vegetables.
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Region: Japanese