Chicken Teriyaki
photo taken by Henry Teppang, RN.
INGREDIENTS
FOR THE SAUCE
1/3 c. soy sauce
1/4 c. rice vinegar
1 tsp. sesame oil
1 1/2 tbsp. honey
2 cloves garlic, minced
2 tsp. finely minced contemporary ginger
2 tsp. cornstarch
FOR THE CHICKEN
1 tbsp. extra-virgin oil
1 lb. boneless skinless chicken breasts, dig bite-sized items
kosher salt
Freshly ground black pepper
Sesame seeds, for garnish
Sliced onions, for garnish
Serving DIRECTIONS
- Build the sauce: in a very medium bowl, mix condiment, vinegar, sesame oil, honey, garlic, ginger and rice flour or starch. Whisk till sleek.
- In a very massive cooking pan, over medium heat, heat oil. Add chicken to cooking pan and season with salt and pepper. Cook till golden and nearly braised through, concerning ten minutes.
- Pour sauce over chicken and simmer till sauce has thickened slightly and chicken is braised through. Garnish with benni seeds and sliced inexperienced onions.