Chicken Teriyaki

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Chicken Teriyaki

Rating: Recipe rating
2.96 out of 2825 votes

Course: Main course

Recipe Ingredients

4 chicken breasts, boned
2 small leeks
4 tbsp sake or dry sherry
4 tbsp mirin or Marsala
3 tbsp caster sugar
5 tbsp dark soy sauce
1 tbsp vegetable oil
radishes cucumbers and spring onions to garnish
1 bowl boiled rice to serve

Recipe Instructions

- Make three diagonal cuts into the skin of the chicken. Trim the leeks, wash thoroughly and cut into 4cm pieces.
- Heat a non-stick frying pan over high heat. Add the chicken breasts, skin side down, and fry for 3 minutes. Turn over and fry for a further 4 minutes. Remove the chicken from the pan and discard any fat.
- In the same pan, bring the sake or sherry, mirin or Marsala and sugar to the boil, stirring unitl the sugar has dissolved. Return the chicken to the pan, cover and simmer for 2 minutes. Add the soy sauce. bring bcak to the boil, cover and cook over high heat for 6 minutes, truning the chicken occasionally until the sauce thickens.
- Transfer he chicken to a warmed plate. Discard the sauce. Heat the oil in another frying pan and fry the leeks for 3 minutes until softenened.
- Cut the chicken into thick slices and fan out onto warmed serving plates. Arrange the leeks on the plates. Cut the radishes, cucumber and spring onions into decorative shapes and use to garnish the dish. Serve witha bowl of bolied rice.

Entered by: Chris Entered: 10/04/2008