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Chicken Teriyaki

The meat can be either cut into bite sized pieces or marinated and pan fried, then cut
into bite sized pieces.

2 lg skinless boneless chicken breasts, each cut into 2

MARINADE
3 TBSP soy sauce
3 TBSP sake
1 tsp mirin
1 tsp ginger juice

TERIYAKI SAUCE TO POUR OVER


1 TBSP mirin
1 TBSP soy sauce
2 TBSP sake
1 TBSP vegetable oil for sautéing

Wash chicken. Remove fat. Combine marinade ingredients. Pour marinade over
chicken. Leave 30 min. Make sauce by combining ingredients in saucepan and bring to
a boil and take off heat. Pan fry meat on medium until done. Add leftover marinade and
saute 1 minute more. heat sauce separately. Place meat on plate and pour sauce over.
Serve with rice and vegetables.