Tonight we made Teriyaki Chicken enjoy
INGREDIENTS
• 1.3 pounds (600 grams) skinless
boneless chicken breast
• 1 tablespoon cooking oil
1/4 cup low-sodium soy sauce
3 tablespoons light brown sugar (or
white granulated sugar)
• 3 tablespoons cooking Sake ((rice
wine vinegar or apple cider
vinegar)
• 2 tablespoons Mirin (optional -
white wine or dry sherry can be
substituted)
• 1 tablespoon sesame oil, optional
(adds a wonderful flavour)
• 2 teaspoons minced garlic (2 cloves
garlic)*
1 shallot/green onion stem, sliced
to garnish
• 4 cups broccoli florets, lightly
steamed
• 1 teaspoon cornstarch (or corn
flour) mixed with 2 teaspoons
water (ONLY IF NEEDED)
INSTRUCTIONS
1. Heat cooking oil in a large pan over
medium heat. Stir fry chicken,
stirring occasionally until lightly
browned and crisp.
2. In a small jug or bowl whisk
together the soy sauce, sugar,
Sake/vinegar, Mirin and sesame oil
to combine. Set aside.
3. Add the garlic to the centre of the
pan and saute until lightly fragrant
(about 30 seconds). Pour in the
sauce and allow to cook, while
stirring, until the sauce thickens
into a beautiful shiny glaze (about
2-3 minutes).
4. Add in the steamed broccoli.
Garnish with green onion (or
shallot) slices and serve over
steamed rice.
NOTES
• Replace garlic for 1/2 teaspoon
minced ginger. You can also use
both if you wish.
• If for some reason your sauce has
not thickened, quickly whisk in the
cornstarch/water mixture and
continue stirring until syrupy.
• Alternatively, if sauce is too thick,
add water in tablespoon increments
until reaching your desired
thickness.
