Melanie's Teriyaki Chicken

Still staying with the Asian theme I decided on another favorite of mine. A Japanese dish, but popular on Chinese menus. Teriyaki Chicken. I served with egg fried rice and Mushroooms in Blackbean Sauce.
Teriyaki Chicken
3 big chicken breasts, skin on (off the bone)
1 tsp salt
1 tsp pepper
1 Tblsp brown sugar
1 Tblsp light soya sauce
1 Tbsp Japanese Saki
(Marinate chicken in the above for 20 minutes)
Teriyaki Sauce
¼ cup honey
¼ cup light soya sauce
1 Tblsp saki
1 Tblsp miren
1 tsp grated ginger
1 tsp garlic (optional)
1 tsp brown sugar
(Heat on stove till thickened)
2 TB peanut oil
200 gr Bok Choy
Heat oil in pan and fry chicken skin side down till crisp and brown.
Turn and fry the other side. Remove. Wipe pan with paper towel.
Add sauce and bring to the boil. Return chicken and coat, Blanch Bok Choi in boiling salted water with a piece of ginger remove and add to a plate.
Remove chicken and slice and add to Bok Choi.
Spoon sauce over. Garnish with spring onion.
Egg Fried Rice
2 cups cooked rice (preferably left over rice)
¼ cup sliced onion
1 cup grated carrot
½ cup frozen peas
2 beaten eggs, with salt and pepper
1 tsp soya sauce
1 tsp sesame oil
Spring onion for garnishing
Heat 2 Tblsp oil in wok/pan. Add onion and fry 1 minute.
Add carrots and fry another minute. Add peas and some salt to taste and stir another minute. Add rice and mix to combine.
Add soya sauce and sesame oil and stir. Make a well in the centre and push rice to the sides.
Add egg to the centre and wait for it to just start setting then start to scramble the egg, gradually stirring rice into egg.
Mix everything together. Garnish with spring onion.
Mushrooms in Blackbean Sauce
1 Punnet mushrooms
1 tsp grated ginger
1 ½ tsp grated garlic
1 tsp sesame oil
1 Tblsp soya sauce
1 Tblsp Chinese chili oil
2 ½ Tblsp Blackbean paste
1 heaped tsp corn starch
½ cup water
Heat 2 Tblsp oil in a pan. Add mushrooms and fry 2 minutes till colour changes.
Add garlic and ginger and fry 1 minute.
Add soya sauce and sesame oil and stir. Mix chili oil, blackbean paste, corn starch and water till smooth.
Turn up the heat and add to the pan. As soon as it comes to a boil and thicken remove to a plate with sauce.
Garnish with spring onion.
Prepared, tried and tested by: Melanie Kramar

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