Chicken and Teriyaki Sauce
Posted for Asia - ZWT 2006. Recipe came from a 'Favorite Restaurant Dishes' Chinese cooking class I took in Phoenix many many years ago. It includes making your own teriyaki sauce, which is EXCELLENT, so don't go for the store bought stuff . . .make your own, it's worth it!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
- 2 tablespoons water
- 3/4 cup water
- 1/2 teaspoon ground ginger
- 1 tablespoon sugar
- 1/4 teaspoon garlic powder
- 1/2 cup soy sauce
- 1 tablespoon water
- 1/2 cup sugar
- 3 tablespoons soy sauce
- 4 teaspoons cornstarch
- 4 boneless chicken breasts
- marinade
- 1 tablespoon sesame seeds
- 1 tablespoon mirin (chinese sweet wine)
- 4 tablespoons mirin (chinese sweet wine)
- Carbohydrate 38.3084246742709 g
- Cholesterol 136.88 mg
- Fat 6.56674042032969 g
- Fiber 11.0134875330563 g
- Protein 72.7919367124622 g
- Saturated Fat 1.27645275047614 g
- Serving Size 1 1 serving(s) (1013g)
- Sodium 8046.75039693212 mg
- Sugar 27.2949371412145 g
- Trans Fat 1.5269210017038 g
- Calories 475 calories
Mix marinade ingredients; soy sauce, water, sugar and mirin. Add chcken and marinade in refrigerator for 30 minutes. Mix 4 teaspoons cornstarch with 2 tablespoons water and set aside. In small sauce pan mix together Teriyaki Sauce ingredients; soy sauce, water, sugar, Mirin, ginger and garlic powder. Bring to a boil. Add cornstarch mixture. Stir until thickened. Brush sauce on chicken and grill or roast (at 350 degrees)f until done (basting several times). Keep sauce warm while chicken cooks. Cut chicken in bite size pieces. Arrange on top of bowl of rice with additional teriyaki sauce and sprinkle with sesame seeds.
