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Categories:Viewed: 33 - Published at: 3 years ago
Ingredients
- 2 Tablespoons Sugar
- 4 Tablespoons Sake Or Dry White Wine
- 4 Tablespoons Mirin
- 8 Tablespoons Soy Sauce
- 1 Tablespoon Olive Oil
- 1 pound Thin Cut Chicken Breasts
- Sliced Scallions, Optional, For Garnish
- Rice, Veggies, Or Other Sides, For Serving
Method
- Add the sugar, sake, mirin, and soy sauce to a small skillet over medium heat.
- Let it come to a bubble, and when the sauce boils turn the heat off.
- The sauce will thicken slightly.
- For the chicken, preheat a large skillet to medium-high heat with the oil.
- Add the chicken in a single layer.
- Sear the chicken on both sides for 2 minutes each, then pour 2 tablespoons of the sauce into the skillet.
- Toss the sauce with the chicken and cook until the sauce coats the chicken and the chicken is cooked through.
- Cook time will vary based on the thickness of your chicken; mine was thin.
- Just make sure its no longer pink in the middle before you remove it from the heat.
- Serve as desired with extra sauce for drizzling and dipping.
- Notes: 1.
- This sauce is delicious on any protein that you enjoy.
- Make a double batch and itll be good in the fridge for several weeks.
- 2.
- You may also grill your chicken or protein of choice.
- Simply grill the chicken as usual, brushing the sauce over the meat beginning halfway through cooking.
- Adapted from the book Simple and Delicious Japanese Cooking.
