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 tablespoon grated ginger
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 tablespoons vegetable oil
- Sesame seeds and green onions for garnish
Special Equipment Needed:
- Large skillet or wok
- Tongs
Step-by-Step Instructions:
1. In a small bowl, whisk together soy sauce, mirin, sake, brown sugar, garlic, and ginger until sugar is dissolved.
2. Cut chicken breasts into bite-sized pieces and add to a large resealable plastic bag. Pour marinade over chicken, seal the bag, and refrigerate for at least 30 minutes (or up to 8 hours).
3. In a small bowl, whisk together cornstarch and water to create a slurry.
4. Heat vegetable oil in a large skillet or wok over medium-high heat. Remove chicken from marinade with tongs and add to the skillet. Discard the marinade.
5. Cook chicken for 5-7 minutes, stirring occasionally, until browned on all sides.
6. Pour cornstarch slurry over chicken and stir to coat. Cook for an additional 2-3 minutes until sauce has thickened and chicken is cooked through.
7. Serve hot, garnished with sesame seeds and green onions.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes to 8 hours
Cooking time: 10-15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Fat: 9g
Carbohydrates: 19g
Protein: 32g
Sodium: 1500mg
Substitutions for ingredients:
- Mirin can be substituted with rice vinegar or white wine vinegar.
- Sake can be substituted with dry white wine or chicken broth.
- Brown sugar can be substituted with honey or maple syrup.
- Vegetable oil can be substituted with canola oil or peanut oil.
Variations:
- Add sliced bell peppers and onions to the skillet with the chicken for a vegetable-packed meal.
- Use shrimp or tofu instead of chicken for a vegetarian option.
- Add a pinch of red pepper flakes for some heat.
Tips and Tricks:
- Make sure to cut the chicken into bite-sized pieces for even cooking.
- Use a non-stick skillet or wok to prevent the chicken from sticking.
- Don't overcrowd the skillet or wok, as this will prevent the chicken from browning properly.
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 stovetop until heated through.
Presentation Ideas:
Serve on a bed of rice with a side of steamed vegetables.
Garnishes:
Sesame seeds and green onions
Pairings:
- Steamed rice
- Stir-fried vegetables
- Miso soup
Suggested Side Dishes:
- Steamed broccoli
- Stir-fried bok choy
- Edamame
Troubleshooting Advice:
- If the sauce is too thick, add a splash of water to thin it out.
- If the chicken is not browning, increase the heat and cook for a few more minutes.
Food Safety Advice:
- Make sure to marinate the chicken in the refrigerator, not at room temperature.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
Food History:
Teriyaki is a Japanese cooking technique that involves grilling or broiling meat or fish that has been marinated in a sweet and savory sauce.
Flavor Profiles:
Sweet, savory, umami
Serving Suggestions:
Serve hot with a side of rice and steamed vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Japanese