Chicken Teriyaki

[zhemao]

This is my own recipe for chicken teriyaki that I settled on after some trial and error. I made this today and it was quite delicious.

Ingredients:

• Boneless chicken (thigh or breast would both work)


• Soy sauce


• Rice wine


• Sugar


• Garlic


• Ginger


• Scallions


• Vegetable oil

Directions

1. Slice the chicken with the grain so that you have palm-sized pieces.


2. Score the chicken against the grain. The cuts should go halfway through the chicken and about finger-width apart.


3. Place the chicken in a sealable container and add soy sauce, rice wine, and sugar


4. Mince some garlic and grate some ginger into the marinade


5. Mix with your hands so that the marinade has even consistency and covers all the chicken pieces


6. Cover and let the marinated chicken sit in the fridge for 15-30 minutes


7. Remove the chicken and slide off any grated ginger and unabsorbed marinade


8. Heat a pan on medium high and add a spooful of oil


9. Place the chicken into the pan and cook both sides until they are slightly charred


10. Add the remaining marinade and water to cover the bottom of the pan


11. Turn the heat to low and cover the pan


12. Check every now and then to make sure the water hasn't evaporated


13. Flip the chicken once to ensure even cooking


14. Once the chicken has cooked through, add the chopped scallions and turn the heat to high


15. Reduce the liquid on high until it has mostly evaporated, then turn off the heat

And that's it. This is a relatively simple preparation, but marinading the chicken before hand gives it a really tender, melt-in-your-mouth consistency. As always, this is best served with white rice and your favorite stir-fried vegetables.

If you have a grill, you could grill this instead of sauteeing it. Make sure to have extra marinade handy for brushing on as it grills.

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