3/4 pound  chicken breasts... 
2 tablespoons sake( Japanese rice wine )
4 tablespoon soy sauce
4 tablespoons mirin (sweet sake)
2 tablespoons sugar
Pinch of grated ginger 
2 teaspoons olive oil 
 In a  bowl, combine sake, soy sauce, mirin, sugar, and ginger mix well.
Add chicken to the bowl, mix well the chicken in the teriyaki sauce, leave it for 15 minutes in the refrigerator.
In a skillet, heat olive oil over high heat. Place the chicken skin side down into the skillet, cook until the skin is browned.reduce the heat to low. flip the chicken over to cook the other side, 
pour the teriyaki sauce that was used to marinate the chicken into the skillet. Cover the skillet with a lid and cook the chicken on low heat until done
Remove the lid and simmer until the sauce become thick . 
Slice the chicken and serve on a plate. Pour the remaining thickened teriyaki sauce over the chicken

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