Chicken Teriyaki

Name: Chicken Teriyaki
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Asian, Japanese
Ingredients: 794 grams chicken thigh fillets (no skin or bones), preferably organic, cut or scissored into bite-sized pieces; 414 milliliters sushi rice, cooked according to packet instructions; 2 teaspoons grated fresh gingerroot; 2 Tbsps light brown sugar; 59 milliliters mirin (sweet Japanese rice wine); 1 teaspoon peanut oil; 2 Tbsps sake (Japanese Rice Wine); 6 servings Splash sesame oil; 59 milliliters soy sauce

Chicken Teriyaki is a gluten free, fodmap friendly, and vegan main course. This recipe makes 6 servings with 1136 calories, 14g of protein, and 110g of fat each. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe is typical of Japanese cuisine. From preparation to the plate, this recipe takes approximately 1 hour. If you have sushi rice, peanut oil, brown sugar, and a few other ingredients on hand, you can make it. To use up the fresh gingerroot you could follow this main course with the Gingerbread With Fruited Compote as a dessert.

Instructions

Combine the sake, mirin, soy sauce, sugar, ginger and sesame oil in a dish that you can steep the chicken in, (I use a 23cm square dish, but anything of similar dimensions would do).

Ingredients you will need

Sesame Oil

Soy Sauce

Whole Chicken

Ginger

Mirin

Sugar

Sake

Add the prepared chicken pieces and leave for 15 minutes.

Ingredients you will need

Chicken Pieces

Heat the peanut oil in a large shallow frying pan or casserole (that has a lid) over medium heat. Using a slotted spoon, transfer the chicken pieces from the marinade to the pan.

Ingredients you will need

Chicken Pieces

Peanut Oil

Marinade

Equipment you will use

Slotted Spoon

Frying Pan

Saute them until they look cooked on the outside.

Add the marinade to the chicken pieces and bring to a bubble, then turn down the heat to a gentle simmer, put the lid on and cook for about 5 minutes.

Ingredients you will need

Chicken Pieces

Marinade

Cut into a piece of chicken to make sure it's cooked through.

Ingredients you will need

Whole Chicken

Remove the cooked pieces with a slotted spoon (you could keep them in a bowl covered in aluminum foil to keep them warm) and turn the heat up under the pan to let the liquid boil down to a thick dark syrup.

Ingredients you will need

Syrup

Equipment you will use

Aluminum Foil

Slotted Spoon

Bowl

Frying Pan

Return the chicken pieces back to the pan, stir well so that all the chicken pieces are coated in the sticky savory syrup.

Ingredients you will need

Chicken Pieces

Syrup

Equipment you will use

Frying Pan

Serve with a comforting pile of sushi rice and perhaps some steamed baby bok choy or other veggies of your choice.

Ingredients you will need

Baby Bok Choy

Sushi Rice

Equipment

Ingredients

Servings:

794grams

chicken thigh fillets (no skin or bones), preferably organic, cut or scissored into bite-sized pieces 414milliliters

sushi rice, cooked according to packet instructions 2teaspoons

grated fresh gingerroot 2Tbsps

light brown sugar 59milliliters

mirin (sweet Japanese rice wine)1teaspoon

peanut oil 2Tbsps

sake (Japanese Rice Wine)6servings

Splash sesame oil 59milliliters

soy sauce

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian can be paired with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Field Recordings Chenin Blanc with a 4.1 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.