Chicken Teriyaki
It was my first time to try cooking this dish and I'm glad that it wasn't a miss. I never thought that cooking chicken teriyaki would be as easy as 1, 2, 3! :D
Ingredients
- 2 tablespoons ginger, minced
- 1 450-gram pack boneless chicken breast halves
- 2 tablespoons white vinegar
- 2 tablespoons mirin
- 2 tablespoons Japanese soy sauce
- 1 tablespoon olive oil for frying
- salt and pepper to taste
- spring onions and sesame seeds for garnishing
Instructions
1. Wash chicken breast with running water and pat dry. Place chicken in a clean bowl, add salt, pepper and ginger, mix well and set aside. Marinate chicken for 30 minutes to an hour or even overnight. :)2. In a clean bowl, combine vinegar, mirin, and soy sauce. Mix well and set aside.3. In a sauce pan with oil over medium-high heat, cook chicken until golden brown. Flip the chicken to cook the other side. About 4 minutes per side. The chicken may also be cooked over a grill. Cooking time may vary.4. Pour in the sauce mixture cover and simmer until sauce is reduced. Make sure to turn the chicken over for the sauce to be evenly absorbed.5. Remove chicken from heat once sauce is reduced. Slice chicken into 1-cm thick cuts and set aside.6. On a clean serving plate, lay chicken slices over brown rice, pour in the teriyaki sauce, and drizzle with chopped spring onions and sesame seeds. Serve and enjoy!
Details
Prep time: Cook time: Total time: Yield: 3-4 servings
More recipes HERE :)
Because Mark is on a diet and he eats mostly chicken, not to mention he easily grows tired of a certain dish, and add the fact that I still need to maintain his spot as my number one fan when it comes to cooking (haha!), it's really a challenge for me to come up with varieties of healthy chicken dishes for him.
Good thing I was able to pull it off with this dish. I thought of cooking Chicken Teriyaki because I remembered how Mark and I would always eat this dish at Teriyaki Boy before or after our movie dates when we were still in the Philippines.
It was my first time to try cooking this dish and I'm glad that it wasn't a miss. I never thought that cooking chicken teriyaki would be as easy as 1, 2, 3! :D
Ingredients:
 2 tbsp ginger, minced |  1 450g-pack boneless skinless chicken breast halves |
2 tbsp white vinegar, 2 tbsp mirin, 2 tbsp Japanese soy sauceSalt and pepper to taste, 1 tbsp olive oil for frying
Spring onions and sesame seeds for garnish
Wash chicken with running water and pat dry. Place chicken in a clean bowl, add salt, pepper and ginger, mix well and set aside. Salt may be opted out just like what I did because salt is a big no-no for Mark's diet. :p
Marinate chicken for 30 minutes to an hour or even overnight. :)
In a clean bowl, combine vinegar, mirin, and soy sauce. Mix well and set aside.
In a sauce pan with oil over medium-high heat, cook chicken until golden brown. Flip the chicken to cook the other side. About 4 minutes per side.
The chicken may also be cooked over a grill. Cooking time may vary.
Pour in the sauce mixture, cover, and simmer until sauce is reduced. Make sure to turn the chicken over for the sauce to be evenly absorbed.
Remove chicken from heat once sauce is reduced. Slice chicken into 1-cm thick cuts and set aside.
On a clean serving plate, lay chicken slices over brown rice, pour in the teriyaki sauce, and drizzle with sesame seeds and chopped spring onions. Serve and enjoy! :)
I'm still glad that Mark once again enjoyed this dish (and that he still is my number one fan haha!). He loved it that he even had the rest of the chicken packed for his baon to work. :D
I'll definitely try cooking the chicken on the grill next time. I'm sure it would be as delicious! :D
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