Friday, July 4, 2008

Chicken Teriyaki

I was preparing lunch earlier and due to time constraint, I was thinking of a quick dish. I remember still having a pack of chicken breast fillet in the ref, so I came up with this easy Chicken Teriyaki recipe. This dish tastes better if grilled, that if you have all the time to prepare. You have an option to marinate it for at least 1 hour, or even left overnight in the ref. You can then just follow the steps to make the sauce.

1/4 kilo chicken fillet, breast or thigh
1 cup water
1/2 cup soy sauce
1 tbsp. corn starch dissolved in water
2 tbsp. brown sugar
1 tsp. sesame seeds
dash of ground pepper
1/2-inch ginger, sliced (optional)

1. In a pan, combine water and soy sauce and a dash of ground pepper. Put on a medium heat and let it boil for 15-20 minutes until meat is tender.
2. Remove meat and place in a shallow dish. Set aside.
3. With the remaining sauce in the pan, add sesame seeds, leaving a pinch for garnish.
4. Add brown sugar and let it simmer for a minute, then add the dissolved corn starch while stirring.
5. Remove from fire and pour sauce on the chicken. Sprinkle remaining sesame seeds and sliced ginger, if using.
6. Serve while it's hot. Can also be added as topping on a steaming hot rice.