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 garlic cloves, minced
- 1 teaspoon grated ginger
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 tablespoons vegetable oil
- 1 green onion, thinly sliced (optional)
Special Equipment Needed:
- Large skillet or wok
- Tongs
- Measuring cups and spoons
- Mixing bowl
Step-by-Step Instructions:
1. In a mixing bowl, combine soy sauce, mirin, sake, brown sugar, garlic, and ginger. Whisk until sugar is dissolved.
2. Cut chicken breasts into bite-sized pieces.
3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned, about 5 minutes.
4. Pour the sauce over the chicken and stir to coat. Reduce heat to medium and let the chicken simmer in the sauce for 10-15 minutes, or until the sauce has thickened and the chicken is cooked through.
5. In a small bowl, mix cornstarch and water until smooth. Add the mixture to the skillet and stir until the sauce has thickened even more.
6. Remove from heat and garnish with sliced green onions, if desired.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat for cooking chicken
- Medium heat for simmering chicken in sauce
Serving size:
- 4 servings
Nutritional information:
- Calories: 310
- Fat: 9g
- Carbohydrates: 16g
- Protein: 38g
- Sodium: 1900mg
Substitutions for ingredients:
- Mirin can be substituted with sweet white wine or rice vinegar.
- Sake can be substituted with dry white wine or chicken broth.
- Brown sugar can be substituted with honey or maple syrup.
- Cornstarch can be substituted with arrowroot powder or potato starch.
Variations:
- Add vegetables such as broccoli, carrots, or bell peppers to the skillet for a more colorful and nutritious meal.
- Use beef or tofu instead of chicken for a different protein source.
- Add chili flakes or hot sauce for a spicier version of the dish.
Tips and Tricks:
- Make sure to cut the chicken into bite-sized pieces for even cooking.
- Use tongs to stir the chicken in the skillet to prevent it from breaking apart.
- Let the chicken simmer in the sauce for at least 10 minutes to absorb the flavors.
- If the sauce is too thick, add a little bit of water to thin it out.
Storage Instructions:
- Store leftovers 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 the chicken teriyaki over a bed of rice or noodles.
- Garnish with sesame seeds or chopped cilantro for added flavor and texture.
Garnishes:
- Sliced green onions
- Sesame seeds
- Chopped cilantro
Pairings:
- White rice or brown rice
- Stir-fried vegetables
- Miso soup
Suggested Side Dishes:
- Edamame
- Seaweed salad
- Gyoza (dumplings)
Troubleshooting Advice:
- If the sauce is too thin, add more cornstarch and water mixture.
- If the chicken is not cooked through, let it simmer in the sauce for a few more minutes.
Food Safety Advice:
- Make sure to cook the chicken to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
- Teriyaki is a Japanese cooking technique that involves grilling or broiling meat, fish, or vegetables that have been marinated in a sweet and savory sauce.
Flavor Profiles:
- Sweet and savory
- Umami
- Salty
Serving Suggestions:
- Serve hot with a side of rice and vegetables for a complete meal.
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Region: Japanese