![]() Some folks like to serve broccoli with this, and we recommend checking out our article about How To Steam Broccoli if you take that route. Depending on your cut of meat, you may need to marinate for more or less time. Add the chicken and sear until golden brown on both sides. Place the meat in a resealable bag, cover with the teriyaki marinade, seal the bag, and let it marinate overnight. Garnish with sesame seeds and green onions, if using, before serving. Preparation Heat a large nonstick pan over medium-high heat. To serve, divide the rice between bowls and top with the chicken and pour the sauce from the pan over everything. You’ll reduce the heat to medium low and cook until the chicken is cooked through and the sauce has thickened, about 3 to 5 minutes. Bring mixture to a boil over medium-high heat, reduce to a simmer, and cook until thickened. Once the chicken is done, add the sauce to the pan and bring the sauce to a simmer over medium-high heat. Mix soy sauce, sugar, mirin, and sake together in a small saucepan. Garnish with diced green onions and sesame seeds. Serve on top of a fresh bed of rice and a side of steamed broccoli. Stir the sauce with the chicken and let it simmer for 4-5 minutes until the sauce has reduced and thickened. Then whisk in the brown sugar, soy sauce, honey, ginger, and garlic powder. Give the sauce a quick whisk and add it to the pan along with the minced ginger and garlic. Stir the cornstarch and cold water together until the cornstarch dissolves. While the chicken is cooking, you can quickly prepare the teriyaki sauce in a small bowl. Pro tip: do not move the chicken while it cooks (it’s tempting, but just let it get nice and brown!) cornstarch 2 scallions 1 1' piece ginger, peeled, finely grated 5 garlic cloves, finely grated ½ cup low-sodium soy sauce ¼ cup (packed) dark brown sugar 1 Tbsp. Heat some oil in a pan until it is glistening, then add the chicken (you can use chicken thighs or breasts–whichever you prefer!) and cook 3-4 minutes per side. ![]()
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