Chicken Teriyaki
photo by I'mPat
- Ready In:
- 20mins
- Ingredients:
- 9
- Yields:
-
2 plates
- Serves:
- 2
ingredients
- 1 lb boneless skinless chicken thighs
- 1 tablespoon vegetable oil (for frying)
-
MARINADE
- 3 tablespoons shao hsing rice cooking wine
- 2 tablespoons sugar
- 1 tablespoon soy sauce
-
SAUCE
- 6 tablespoons shao hsing rice cooking wine
- 4 tablespoons sugar
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
directions
- In a small bowl, combine all marinade ingredients.
- Place chicken and (marinade) ingredients in a storage bag and marinade for 1-3 hrs in refrigerator.
- In a small pot combine all (sauce) ingredients and whisk well, set aside until the chicken is ready to be cooked.
- Heat oil in a large frying pan to med heat.
- Add marinated chicken to hot pan,fry 5-7 minutes on one side,then flip over and cook other side for another 5-7 minutes.
- Meanwhile heat (sauce) ingredients in pot on medium high heat,whisking frequently,until sauce boils,then turn to low and simmer for 2-3 minutes.
- Take cooked chicken out of the pan and cut into 1/2 inch pieces.
- Place the cooked chicken pieces over white rice,then pour on the (sauce) mixture as desired.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Scaled back for 1 serve and used 3 small boneless skinless thighs with a weight of about 5 ounces and served over rice and with steamed baby bok choy to make a super quick meal. For the sauce I put into a microwave jug and cooked for 2 minutes of high (900 watt microwave) stirring every 30 seconds for a nice thick and intense sauce to go over the chicken and the rice and in both the sauce and the marinade I used brown sugar. Thank you miomic, made for Bargain Basement tag game.
RECIPE SUBMITTED BY
<p>I love cooking and trying new recipes all the time, My favorite food to make is asian food, and I also love spicy food as well. sweet, heat and flavor as well</p>