Chicken Teriyaki

Recipe By: Chef Ha Nguyen

Easy dish with one pan only. Can create your dinner in minutes!

1
- Cut the chicken into small pieces. Heat oil in a large shallow frying pan or casserole over medium heat. Fry the chicken until they are cooked on the outside.
- Add the sake, mirin, soy sauce, sugar, ginger and sesame oil in a pan. Bring the pan to high heat and reduce once it boil. Simmer and reduce to 2/3 volume to become your marinade or the sauce thicken.
- Brush the marinade to the chicken, then turn down the heat for about 5 minutes for chicken to cook. Cut into a piece of chicken to make sure it's cooked through. Remove the cooked pieces to let the liquid boil down to a thick dark syrup. Serve with a comforting pile of sushi rice and perhaps some steamed baby bok choy or salad of your choice.