Teriyaki Chicken Breasts
Ingredients
- 3/4 cup soy sauce
- 3/4 cup sake
- 3/4 cup mirin
- 4 tablespoons sugar
- ginger, ginger, ginger,
- 1 1/4 to 1 1/2 pounds chicken breasts
- 2 to 3 tablespoons sesame seeds
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Instructions
- Mix the grated ginger, sugar, soy sauce, sake, and mirin in a pot and bring to a boil to create the sauce.
- Add the chicken breasts, return to a simmer, then lower the heat to the lowest possible setting (warm if you can), on your smallest burner, and cover.,The idea is to cook the chicken as gently as possible, below a simmer. Cook for 20 minutes.,If you are working with somewhat large chicken breasts, you may need to cook them longer, or cut them in half before cooking.
- While the chicken is poaching, toast the sesame seeds in a dry pan until they begin to brown. Move to a small bowl and set aside.
- Remove the chicken breasts from the teriyaki sauce, set on a plate and wrap with foil.
- Bring the sauce back to a boil and boil vigorously until the sauce is reduced to a syrup, about 8 to 10 minutes. Keep an eye on the sauce, stirring it occasionally.
- To serve, slice the chicken breasts, cover with the teriyaki sauce and sprinkle sesame seeds on them. Serve with plain white rice.
Source
Original recipe: View Original