Chicken Teriyaki

Posted on March 18, 2009. Filed under: Chicken |

Serves 4
4 boneless chicken thighs (you can use skinless, but for a more authentic taste make it with the skin)
2 tbsp sake (rice wine) or rice wine vinegar
4 tbsp soy sauce
4 tbsp mirin (sweet rice wine)
2 tbsp honey
1 tsp grated ginger

Preparation:
Poke chicken using a fork. Mix other ingredients in a bowl. Marinate the chicken in the mixture for 15 minutes in the refrigerator. Heat some vegetable oil in a frying pan. First, fry the skin side of the chicken on medium heat until the skin is browned. Turn the chicken over to fry the other side on low heat. Pour the sauce used to marinate chicken in the pan. Cover the pan and steam cook the chicken on low heat until done. Remove the lid and simmer until the sauce becomes thick. Stop the heat. Slice the chicken and serve on a plate. Pour thickened sauce over the teriyaki chicken. Garnish with grated ginger if you would like.

Serve it over:
Steamed white or brown rice
Sauteed Spinach
Steamed Assorted veggies: broccoli, Carrots, Zucchini, Asparagus

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