- 500g chicken fillets (cubed, or cut into lengths)
- 3 cloves of garlic
- 2 cm fresh ginger (either crushed or minced, then squeeze to obtain the juice)
- 1/3 c soy sauce - and make this into 1/2 cup with water
- 3 teaspoonful of brown sugar
- 2 tablespoon mirin (japanese cooking rice wine (they cost about 3 dollars in the asian supermarkets)
- because we didn’t have this at home the other day, i just used a bit of balsamic vinegar.
- sesame oil
What to do:
- Mix all the liquid ingredients together (Soy Sauce + mirin + ginger juice + brown sugar) in a cup.
- Sautee garlic until fragrant, add in chicken fillets. Make sure that chicken is well cooked and brown, no extra chicken juice is left in the wok.
- Pour in your sauce into the wok, and simmer along with the chicken. Once you’re 100% sure the chicken is cooked, it’s basically ready to serve on rice or noodles. If the sauce is too runny, you can add 1 teaspoon of corn flour into 1/2 cup of cold water and pour into the hot wok. This will thicken the sauce.
- If you like, you can add veggies into this dish. What you can do is prepare the veggies (like red capsicum or cabbage) and set it aside while the chicken is cooking. Once the chicken is done, set it aside but use the wok to cook your veggies - so remnants of the sauce is still there. So, dish up your meat, but pump up the heat of the stove, add a little bit of oil and throw in your veggies. Cover the wok and give it a good shake until the veggies are covered with the teriyaki sauce. This will brown the veggies and wilt the leaves, but not fully cook it so your veggies are nice and crisp when you eat it.
- You’re ready to serve your dish you can sprinkle some sesame seeds if you like for extra taste! 🙂