Chicken Garlic Teriyaki
I always get random food cravings and always have done since I was in my late teens (no, I'm not pregnant unless I have been for 17 years....) and today I fancied some chicken, something sweet, something savoury. I then realised that a teriyaki sauce would cover all of these plus I had everything I needed in my food cupboards because it's a really easy dish!
- 2 large chicken breasts
- 5 tablespoons soy sauce
- 2 1/2 tablespoons mirin
- 2 tablespoons sugar
- 1 clove garlic sliced into fine slices
- Mix the soy, mirin, garlic and sugar together well in a bowl until the sugar has mostly dissolved, put in the chicken then let it sit in the fridge for a minimum of half an hour and 2 hours at the most.
- Take the chicken from the marinade and fry on a low heat until almost cooked on both sides. The chicken in the picture is the thinner end of the breast. Thicker ends of the chicken breast will take a little longer so put the fatter bits in the pan first.
- Once the chicken has cooked, add the marinade that is left in the bowl and cover the pan so everything can steam. Leave it for about 10 minutes on a low heat so the sauce bubbles but doesn't burn.
- After 10 minutes take the lid off and let the sauce thicken. It will continue to thicken once it's take out of the pan so don't let it get too thick or dark. Please make sure the chicken is cooked all the way through - if the chicken needs a bit more time to cook, add a splash of water to keep the sauce from burning. Nothing is worse then a burnt sauce and under done poultry!
- Once the chicken is cooked through, take it out of the pan and leave to one side but keep the sauce bubbling away until it's a medium caramel colour. As I said before, the sauce will continue to thicken once cooked so take it off the heat once it's a lovely colour and pour over the chicken.
- Instead of garlic you could try ginger, chilli, orange...anything you like!
Serving Size: 2
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Preparation Time: 2 hours, 0 minutes