Chicken Teriyaki
A Uncategorized recipe with boneless chicken breasts skinned, soy sauce preferably shoyu japanese light soy sauce, sake japanese rice wine or dry sherry. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
16 steps- 1
Cut the chicken breasts into bite-size pieces.
boneless chicken breasts skinned(4)1-inch piece of fresh ginger peeled and crushed - 2
Place the pieces in a shallow bowl.
1-inch piece of fresh ginger peeled and crushed - 3
Mix together half the soy sauce, sake and sugar, then add half the garlic and ginger with salt and pepper to taste.
soy sauce preferably shoyu japanese light soy sauce(6 tbsp)sake japanese rice wine or dry sherry(6 tbsp)sugar(2 tbsp)garlic cloves crushed(2)1-inch piece of fresh ginger peeled and crushedsalt and freshly ground pepper - 4
Pour over the chicken.
boneless chicken breasts skinned(4) - 5
Cover and leave to marinate overnight.
- 6
Turn the chicken pieces in the marinade occasionally during the marinating time.
boneless chicken breasts skinned(4)1-inch piece of fresh ginger peeled and crushed - 7
Thread the cubes of chicken onto oiled kebab skewers.
boneless chicken breasts skinned(4) - 8
Brush with oil.
- 9
Barbecue or broil under moderate heat for about 10 minutes, until the chicken is tender.
boneless chicken breasts skinned(4) - 10
Baste the chicken with the marinade and turn frequently during cooking.
boneless chicken breasts skinned(4) - 11
While the chicken is cooking put the remaining soy sauce, sake and sugar in a small pan with the remaining garlic and ginger.
boneless chicken breasts skinned(4)soy sauce preferably shoyu japanese light soy sauce(6 tbsp)sake japanese rice wine or dry sherry(6 tbsp)sugar(2 tbsp)garlic cloves crushed(2)1-inch piece of fresh ginger peeled and crushed - 12
Add salt and pepper to taste and heat through.
salt and freshly ground pepper - 13
Serve the chicken hot with the warmed soy sauce mixture poured over to moisten.
boneless chicken breasts skinned(4)soy sauce preferably shoyu japanese light soy sauce(6 tbsp) - 14
Serves four.
- 15
Menu suggestion: Spicy and sweet, this Japanese skewered chicken looks good on a bed of saffron rice.
boneless chicken breasts skinned(4)soy sauce preferably shoyu japanese light soy sauce(6 tbsp)sake japanese rice wine or dry sherry(6 tbsp) - 16
For an exotic touch, follow with a mixed salad of oriental vegetables, such as bean sprouts, bamboo shoots, scallions and fresh ginger.
1-inch piece of fresh ginger peeled and crushedto 2 tbsp vegetable oil(1)
Rate this recipe
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Chicken Teriyaki
A Uncategorized recipe with boneless chicken breasts skinned, soy sauce preferably shoyu japanese light soy sauce, sake japanese rice wine or dry sherry. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Interactive Servings Scaler
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Directions
16 steps- 1
Cut the chicken breasts into bite-size pieces.
boneless chicken breasts skinned(4)1-inch piece of fresh ginger peeled and crushed - 2
Place the pieces in a shallow bowl.
1-inch piece of fresh ginger peeled and crushed - 3
Mix together half the soy sauce, sake and sugar, then add half the garlic and ginger with salt and pepper to taste.
soy sauce preferably shoyu japanese light soy sauce(6 tbsp)sake japanese rice wine or dry sherry(6 tbsp)sugar(2 tbsp)garlic cloves crushed(2)1-inch piece of fresh ginger peeled and crushedsalt and freshly ground pepper - 4
Pour over the chicken.
boneless chicken breasts skinned(4) - 5
Cover and leave to marinate overnight.
- 6
Turn the chicken pieces in the marinade occasionally during the marinating time.
boneless chicken breasts skinned(4)1-inch piece of fresh ginger peeled and crushed - 7
Thread the cubes of chicken onto oiled kebab skewers.
boneless chicken breasts skinned(4) - 8
Brush with oil.
- 9
Barbecue or broil under moderate heat for about 10 minutes, until the chicken is tender.
boneless chicken breasts skinned(4) - 10
Baste the chicken with the marinade and turn frequently during cooking.
boneless chicken breasts skinned(4) - 11
While the chicken is cooking put the remaining soy sauce, sake and sugar in a small pan with the remaining garlic and ginger.
boneless chicken breasts skinned(4)soy sauce preferably shoyu japanese light soy sauce(6 tbsp)sake japanese rice wine or dry sherry(6 tbsp)sugar(2 tbsp)garlic cloves crushed(2)1-inch piece of fresh ginger peeled and crushed - 12
Add salt and pepper to taste and heat through.
salt and freshly ground pepper - 13
Serve the chicken hot with the warmed soy sauce mixture poured over to moisten.
boneless chicken breasts skinned(4)soy sauce preferably shoyu japanese light soy sauce(6 tbsp) - 14
Serves four.
- 15
Menu suggestion: Spicy and sweet, this Japanese skewered chicken looks good on a bed of saffron rice.
boneless chicken breasts skinned(4)soy sauce preferably shoyu japanese light soy sauce(6 tbsp)sake japanese rice wine or dry sherry(6 tbsp) - 16
For an exotic touch, follow with a mixed salad of oriental vegetables, such as bean sprouts, bamboo shoots, scallions and fresh ginger.
1-inch piece of fresh ginger peeled and crushedto 2 tbsp vegetable oil(1)
Rate this recipe
