Cook time: 25 mins
Yield: 2 to 3 serves
Ingredients:
- 350gm chicken breasts or thigh fillets
- 1 onion, shredded
- 2 Tbsp sake (rice wine)
- 4 Tbsp light soy sauce
- 4 Tbsp mirin
- 2 Tbsp sugar
- 1 tsp grated ginger juice
- Rinse chicken fillets and wipe dry with kitchen towel. Trim them if needed. In a bowl, mix all marinade ingredients together. Marinate the chicken in the mixture for 15 minutes.
- Heat some vegetable oil in a frying pan and sauté shredded onion on medium heat until soft. Set aside.
- Add 2 tablespoons of oil to fry the chicken until both sides are browned. Pour the sauce used to marinate chicken in the pan and bring to the boil. Cover the pan and turn to low heat until done. Add onion and quickly stir well. When the sauce becomes thick, turn off the heat. Serve on a plate. Pour thickened sauce over the teriyaki chicken. Done.
- While frying the chicken, beware that the chicken will be burnt easily because some sugar added in the marinade. Don’t use heat too high.
- This dish can go with salad or steamed rice perfectly.
©2024 Christine's Recipes - https://en.christinesrecipes.com/
