I had plans to make a delicious fried rice with veggies, and wanted to add a little chicken to it, so I found this recipe for Classic Chicken Teriyaki here. The only change I made was to use skinless chicken – I know it’s not authentic, but it’s healthier, and the sauce was so delicious that I felt it didn’t need the skin. I don’t have the fried rice recipe posted (oops, forgot to write down how I made it!), but here’s an awesome one that I posted a long time ago: Kale and Scallion Fried Rice.
The chicken just needs to marinate for at least 30 minutes, and that time can be used to prepare your rice, or whatever else you want to serve with it. Alternately, you could begin marinating the day before, or earlier in the day.
I usually keep a knob of ginger in the freezer, so that I always have some on hand, and because it is easier to grate when it is frozen.
What you need:
- 300 grams (2/3 lb) of chicken thighs, boneless and skinless (unless you prefer skin-on)
- salt and pepper
- 1/4 of a medium sized onion
- 4 cm knob of ginger
- 1 clove garlic
- 2 tablespoons soy sauce
- 1 tablespoon saké
- 2 tablespoons mirin
- 1 tablespoon sugar
- 1 tablespoon canola oil
- 2 more tablespoons saké
- 1 tablespoon butter
What you do:
- Cut the chicken into pieces and sprinkle with a little salt and pepper.
- In a container large enough to fit all the chicken, finely grate the onion and ginger, and mince the garlic.
- Add the soy sauce, 1 tablespoon of saké, mirin, and the sugar. Stir to combine. Add the chicken and coat it completely with the sauce. Cover and place in the fridge to marinate for at least 30 minutes.
- Heat the oil in a frying pan on medium-high heat. Remove the chicken from sauce and it add to the pan. Cook until browned, then flip chicken, and turn the heat down to medium. Add the remaining saké, cover, and cook until saké is absorbed.
- Add the rest of the sauce to the pan and cook until it thickens. Add the butter and stir until it has evenly coated the chicken.