Chicken Teriyaki

Years and years ago a friend gave us a bottle of Sake.  I’m not a huge fan, and husband doesn’t really drink.  So it traveled with us from CA to TN, and sat atop the fridge waiting till I figured out what to do with it.

Nigella to the rescue, with her Chicken Teriyaki recipe.

This recipe is from Nigella Kitchen.

Substitution made, noted below.

chicken teriyaki 1

Chicken Teriyaki

2 tblsp sake
1/4c mirin – I used white cooking wine with 1/4 tsp sugar added
1/4 c soy sauce
2 tblsp light brown sugar
2 tblsp grated fresh ginger
splash of sesame oil
1 3/4 lb chicken thighs, cut or scissored into bite sized pieces
1 tsp peanut oil

Mix the sake, mirin, soy sauce, sugar, ginger and sesame oil in a dish that you can steep the chicken in.  I use an 8-inch square Pyrex, but anything similar would do.  Add the prepared chicken pieces and leave for 15 minutes.

Heat the peanut oil in a large, shallow frying pan or Dutch oven (that has a lid) and, using a perforated spoon, transfer the chicken pieces from their dark marinating liquid to the pan, and saute until they look cooked on the outside.

Pour the marinade over the chicken pieces in the pan and bring to a bubble, then turn down the heat to a gentle simmer, put the lid on and cook for about 5 minutes – cut into a piece of chicken to make sure it’s cooked through.

chicken teriyaki 2

Remove the cooked pieces with a perforated spoon (you could keep them warm in a bowl covered in aluminum foil) and turn the heat up under the pan to let the liquid boil down to a thick, dark syrup.

Return the chicken pieces to the pan, stir well so that they are all coated in the sticky, savory syrup, then serve with a comforting pile of sushi rice and perhaps some steamed baby bok choy or green veggies of your choice.

cartoon-strawberry-9I served this chicken with chow mein noodles and steamed broccoli, just like the teriyaki place I love in CA does.  This one takes awhile, but it well worth the effort.

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