Chicken Teriyaki

Couple of weeks ago, we got some snow. And I got a snow day! Snow days are made for baking, and wearing no make up or doing your hairs, oh and COOKING!



2 tablespoons sake
¼ cup mirin (sweet Japanese Rice wine)
¼ cup soy sauce
2 tablespoons light brown sugar
2 teaspoons grated fresh ginger
4 spring onions, white part only, sliced
splash of sesame oil
1¾ pounds chicken thigh fillets (no skin or bones), cut into bite-sized pieces
½ tablespoon neutral vegetable oil
freshly ground black pepper
rice, to serve

In a bowl large enough to hold all the chicken pieces, mix together the sake, mirin, soy sauce, sugar, ginger, spring onions


and sesame oil. Add the chicken pieces and turn to coat each one of them in the sauce.

Leave for 15-20 minutes.


Heat the oil in a large, shallow frying pan (with a lid) and, using a perforated spoon, transfer the chicken pieces to the pan and sauté until they look cooked on the outside.



Pour the marinade over the chicken, bring to a boil, then cover and turn down the heat, cooking for 5-10 minutes or until chicken is cooked through and sauce is thick.

Stir in with freshly ground black pepper. Serve immediately with rice.



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