Teriyaki Chicken recipe |
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10/19/2011
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Ingredients4 chicken breasts skinless boneless or 6-8 thigh fillets1 onion finely sliced Marinade: 4 Tablespoons Chinese rice wine or dry sherry 6 Tablespoons light soy sauce 6 Tablespoons mirin 2 Tablespoons sugar 3 Teaspoon ginger juice or finely grated ginger DirectionsPlace all of the marinade ingredients into a bowl and give it a good stir to dissolve the sugar.Pat your chicken dry with a tea towel and slice into strips about 1cm in wide. Add the chicken to the marinade, cover with cling film, shake it about to coat each piece with marinade and set aside. In a pan on a medium heat, add a little oil, toss in the onions and slowly cook them until they are translucent and soft. Try not to brown the edges, then remove and set aside. Wipe the pan, add a little more oil and now cook the chicken pieces in 3 or 4 batches on the same heat until nivcely browned on both sides. They will brown quite quickly as the sugar caramelises. Don't fret if you think they are not cooked through. Once you have browned all of the pieces, add them back to the pan, pour in the remaining marinade, put on a lid, and leave it to simmer for a 3 minutes. Now remove the lid, add the onions, stir and simmer for another 3 minutes or so until the sauce begins to thicken. Thats it, you are done and this is seriously delicious. Drape over rice or salad. ServingsServes 4 |
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