Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 1/4 cup kabosu juice
- 1/4 cup brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 green onions, thinly sliced for garnish
Special equipment needed:
- Large skillet or wok
- Meat thermometer
Step-by-step instructions:
1. In a medium bowl, whisk together soy sauce, mirin, sake, kabosu juice, brown sugar, garlic, ginger, and black pepper.
2. Cut chicken breasts into bite-sized pieces and add them to the bowl with the marinade. Cover and refrigerate for at least 30 minutes or up to 4 hours.
3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and marinade to the skillet and cook for 8-10 minutes or until chicken is cooked through and the sauce has thickened.
4. In a small bowl, whisk together cornstarch and water. Add the mixture to the skillet and stir until the sauce has thickened even more.
5. Remove from heat and garnish with thinly sliced green onions.
- Time:
Preparation time: 10 minutes
- Marinade time: 30 minutes to 4 hours
- Cooking time: 10 minutes
Temperature:
- Cook chicken to an internal temperature of 165°F (74°C).
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 320
- Fat: 10g
- Carbohydrates: 22g
- Protein: 34g
- Sodium: 1770mg
- Sugar: 17g
Substitutions for ingredients:
- Kabosu juice can be substituted with lime or lemon juice.
- Mirin can be substituted with sweet white wine or rice vinegar.
- Sake can be substituted with dry sherry or white wine.
Variations:
- Substitute chicken with tofu or beef.
- Add vegetables such as broccoli, bell peppers, or carrots to the skillet.
Tips and tricks:
- Use a meat thermometer to ensure chicken is cooked through.
- Don't overcrowd the skillet or wok to ensure the chicken cooks evenly.
- Double the recipe to have leftovers for meal prep.
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 stovetop until heated through.
Presentation ideas:
- Serve over rice or noodles.
- Garnish with sesame seeds or chopped cilantro.
Garnishes:
- Thinly sliced green onions, sesame seeds, chopped cilantro.
Pairings:
- Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
- Steamed rice, stir-fried vegetables, miso soup.
Troubleshooting advice:
- If the sauce is too thick, add a splash of water to thin it out.
- If the sauce is too thin, add more cornstarch and water mixture.
Food safety advice:
- Cook chicken to an internal temperature of 165°F (74°C).
- Store leftovers in the refrigerator for up to 3 days.
Food history:
- Teriyaki is a Japanese cooking technique where meat or fish is marinated in a sweet and savory sauce and then grilled or broiled.
Flavor profiles:
- Sweet, savory, tangy, umami.
Serving suggestions:
- Serve hot with steamed rice and a side of stir-fried vegetables.
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Region: Japanese