Chicken teriyaki is one of the most frequently ordered dishes in Japanese restaurants, especially those who are not quite adventurous enough to order raw dishes such as sushi. The word teriyaki is a combination of two Japanese terms – teri, which means luster and yaki which means to grill or broil. The secret to the succulence of the dish is the teriyaki sauce. It can be used on almost any type of meat, be it pork, chicken, steak or even fish.
- 230 grams of chicken breast
- ¼ part of a large carrot
- ¼ part of a medium bunch of broccoli
- 85 grams of flour
- 90 ml of mirin
- 60 ml of sake
- 60 ml of soy sauce
- White pepper
- Cooking oil
How to Cook:
- Cut the vegetables accordingly.
- 2. Season the chicken breasts with salt and white pepper, then coat each piece with some flour. Set aside.
- Prepare the teriyaki sauce by mixing 3 oz of mirin with 2 oz of soy sauce. You can also use a 6 to 4 ratio.
- Boil the vegetables in a pot of water. Remove the broccoli first from the pan because it cooks quickly. Wait until the carrots done then remove from the water.
- Heat cooking oil in a skillet and fry the chicken on medium heat. Flip the chicken to the other side after 4-5 minutes of frying. Cook for another two minutes. Once the chicken pieces are fully cooked, pour in 2 oz of sake into the skillet. This will flambé the chicken.
- Pour in the teriyaki sauce and cook until it becomes thick.
- Cut the chicken breasts in serving pieces and place on the plate. Put the carrots and broccoli over it. Pour the cooked teriyaki sauce over the chicken and serve.