marinated chicken teriyaki


  • sugar – 1/2 cup
  • soy sauce – 1/2 cup
  • mirin – 1/2 cup
  • rice wine vinegar – 1/4 cup
  • sesame oil – 1 tsp
  • garlic – 2 cloves, minced
  • ginger – 2 tbsp, minced
  • crushed red pepper – 1/2 tsp
  • chicken breasts – 4, large
  • vegetable oil – 2 tbsp
  • corn starch – 2 tbsp
  • cold water – 2 tbsp

how to:

  • In a small bowl, whisk together the sugar, soy sauce, mirin, vinegar, sesame oil, garlic, ginger and red pepper.
  • Place the chicken breasts in a large zip lock bag and pour in the sauce, shake the bag well to make sure they are well coated in the marinade.
  • Marinate in the refrigerator for at least two hours, shaking the bag frequently.
  • Heat the oil in a large skillet over medium high heat.  Use tongs to remove the chicken from the bag, reserving the marinade.
  • Cook the chicken on both sides until cooked through, about 5 – 6 minutes per side, then remove from heat.
  • While the chicken is cooking, finish the sauce.  Pour the marinade into a small saucepan, and put over medium heat.
  • Whisk the cornstarch into the water, then add this to the marinade.  Bring to a boil, then reduce heat and simmer, stirring often – until the sauce begins to thicken.
  • Slice the chicken breasts and brush liberally with the sauce  -  serve with Asian vegetables and white rice.
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