It happens most of the time – that I am craving for something and when I check WordPress or Instagram, I see the same food I badly want to eat. It’s like people think the same and want to eat the same food.
For days, I’ve been seeing dishes with teriyaki sauce – Salmon Teriyaki or Chicken Teriyaki, even teriyaki fried rice. (Sigh!) If I have teriyaki sauce, I would have been very lucky, but I don’t. Somehow, I’ve managed to make teriyaki fried rice with the ingredients I have on hands. I guess the craving did not end with the fried rice, so I settled with making Chicken Teriyaki.
- 400 grams chicken breasts, pounded to ½ inch thick
- 2 tbsp soy sauce
- 1/3 cup water
- 1 clove garlic, minced
- 1 tsp ginger, grated
- 2 tbsp brown sugar
- 2 tbsp rice vinegar
- ¼ tsp sesame oil
Cornstarch slurry: 1 tbsp cornstarch + 1 tbsp water
- In a saucepan over medium heat, add in marinade ingredients. Simmer until brown sugar dissolves. Set aside to cool down.
- In a ziplock bag or shallow dish, add chicken and pour in the marinade, making sure to coat the chicken very well.
- Place ziplock bag or dish with chicken and marinade inside the fridge for at least two hours up to overnight.
- When ready to cook, add marinated chicken (shaking off the excess) in a skillet with medium-high heat. Cook each side for about 3 minutes.
- Meanwhile, combine 1 tbsp water and 1 tbsp cornstarch and mix with the remaing marinade.
- Pour this mixture over the chicken and let cook for another2 minutes or until cooked through.
- Serve with rice or with vegetables.
Source recipe by Laura in the Kitchen
I served mine with tomatoes and lettuce with little olive oil, well, as a salad. And I loved it. 😉 I am glad that another craving has been satisfied. 😀
The original recipe is for Salmon but what I have is chicken, so I did chicken. I also did slight changes.