Teriyaki Chicken
Katie Barry
Ingredients
Teriyaki Sauce
1 Cup / 250ml Soy Sauce
1 Cup / 220g Brown Sugar
2 tbsp Chicken Stock
1 tsp Mirin
Directions
- In saucepan over high heat, combine all ingredients and bring to boil stirring frequently. Remove from heat and let cool before serving. Keeps for up to 2 months in refrigerator)
Teriyaki Chicken
Chicken -
4 Boneless Chicken Breasts
1/2 Cup / 75g Plain Flour
1 tbsp Vegetable Oil
1/2 Cup / 125ml Teriyaki Sauce (See above or from bottle)
2 Cups / 500g Hot Cooked Sticky Rice
1 tsp Sesame Seeds, Toasted
2 Scallions, thinly sliced for garnish
Directions
Remove skin and trim any fat from chicken breasts
Place each breast on a cutting board and pound gently with a meat mallet to flatten slightly
Place Flour on plate and dredge chicken in flour
Heat oil in a frying pan over high heat. Add Chicken and brown well on both sides (about 4 mins total)
Remove breasts from pan and place on a clean frying pan with Teriyaki Sauce
Bring to boil then reduce heat to low and simmer, covered, for 5 mins, turning the chicken 3 time until cooked through
Remove from pan and cut into 1/2 (12mm) inch slices
Divide Chicken among 4 plates with rice and top with teriyaki sauce from pan.
Garnish with Sesame Seeds and Scallions, and serve immediately
*Tips
While battering chicken, lay on sheet of cling film and fold cling film over top of chicken but do not seal. This will keep chicken from sticking to the board and the mallet when beaten