Chicken Teriyaki

Last Updated on April 15, 2024

Chicken pieces marinated in teriyaki sauce, fried in peanut oil, boiled for a while, covered with marinade, served with rice.

Ingredients:

750 g of chicken 1 teaspoon arashid oil for the pan For the marinade: 60 ml (4 tbsp) quality soy sauce 30 ml (2 tbsp) Arak (or rice wine) 2 tbsp 2 tsp grated fresh ginger

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a few drops of sesame oil .. as a side dish to rice

Procedure:

1. In a bowl, mix Arak, soya bean, cane sugar, ginger and sesame oil, mix well and put chicken cut into pieces about 2×2 cm in size, let marinate for about 1 hour
2. In a large, but shallow, pan heat the peanut oil and use a perforated ladle to transfer the pieces of meat from the dark marinade, sauté until the meat is cooked through
3. Pour in the marinade, bring to the boil and simmer gently for about 5 min
4. Use a ladle to remove the meat from the pan and keep warm
5. Under the pan, increase the heat to boil the liquid into a thick dark syrup, turn off the heat, return the meat and stir well to coat all the pieces of meat with the sticky sweet sauce
6. Serve with steamed rice.

Note:

Recipe from Cooking with Tom, photo and text by Jana Šenkyříková