Chicken Teriyaki

Name: Chicken Teriyaki
Ingredients: 4 boneless chicken breasts, skinned; 6 Tbsp. soy sauce (preferably shoyu; Japanese light soy sauce); 6 Tbsp. sake (Japanese rice wine) or dry sherry; 2 Tbsp. sugar; 2 garlic cloves, crushed; 1-inch piece of fresh ginger, peeled and crushed; salt and freshly ground pepper; 1 to 2 Tbsp. vegetable oil

8 ingredients

10 steps

Ingredients

4 boneless chicken breasts, skinned
6 Tbsp. soy sauce (preferably shoyu; Japanese light soy sauce)
6 Tbsp. sake (Japanese rice wine) or dry sherry
2 Tbsp. sugar
2 garlic cloves, crushed
1-inch piece of fresh ginger, peeled and crushed
salt and freshly ground pepper
1 to 2 Tbsp. vegetable oil

Directions

1

Cut the chicken breasts into bite-size pieces.
2

Place the pieces in a shallow bowl.
3

Mix together half the soy sauce, sake and sugar, then add half the garlic and ginger with salt and pepper to taste.
4

Pour over the chicken.
5

Cover and leave to marinate overnight.
6

Turn the chicken pieces in the marinade occasionally during the marinating time.
7

Thread the cubes of chicken onto oiled kebab skewers.
8

Brush with oil.
9

Barbecue or broil under moderate heat for about 10 minutes, until the chicken is tender.
10

Baste the chicken with the marinade and turn frequently during cooking.