marinated chicken teriyaki

marinated chicken teriyaki

ingredients:

• 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.