Teriyaki Chicken
Justin Kanter
ingredients
- 3-4lbs boneless skinless chicken breasts (or thighs)
- 2/3 cup rice wine (or sake)
- 1 cup soy sauce
- 4 1/2 teaspoons rice vinegar
- 1 teaspoon sesame oil
- 1/3 cup white sugar
- 7 garlic cloves (minced)
- 1 tablespoon fresh ginger (minced)
- 1 small pinch red pepper flakes
- black pepper (to taste)
directions
- 1
In a sauce pan over high heat, add rice wine and bring to a boil. Reduce the heat to medium-low and simmer the wine for 10 minutes. Add soy sauce, rice vinegar, sesame oil, and sugar. Season with garlic, ginger, red pepper flakes, and black pepper. Simmer for another 5 minutes. Allow sauce to cool completely.
- 2
Place chicken in a bowl, pour in teriyaki sauce. Seal and marinade over night in the refrigerator.
- 3
Remove chicken from the marinade (reserve the liquid if you want to use it for sauce). Cook chicken by grilling, baking or cut into pieces and stir fry.
- 4
If using the marinade as a sauce- pour the reserved marinade into a sauce pan or wok and bring to a boil for 1 minute. Reduce heat and simmer for 10 minutes.
Source: Justin Kanter
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