Σάββατο 12 Δεκεμβρίου 2009
Japanese Teriyaki Recipe
This is my favorite Teryaki Recipe by Harumi's Recipe Book
Chicken Teriyaki (serves 4)
boneless, skinless chicken breasts (two large breasts)
salt & black pepper
1 1/2 tbsps vegetable oil
teriyaki sauce (recipe below)
Heat oil in a thick-bottomed pan over medium high heat. Salt and pepper the chicken, then add to the pan. Brown the chicken on both sides until cooked through.
Add teriyaki sauce in spoonfuls, until the chicken is coated, but not drowning. Let cook, stirring occasionally, until the sauce has thickened into a nice glaze (about 1 minute). Remove from heat. Let the pan cool for a few minutes. That's it!! Simple as that!
1/4 cup mirin*
1/8 cup soy sauce*
1/2 tablespoon sugar
- Serve on top of salad
- Use Bio incredients (ARCHE shoyu and brown came sugar are recommended)
Mix all the incredients. Ready!