| Chicken Teriyaki is one of the signature dishes of | | | | marinating the chicken for a shorter time period - |
| Japanese cuisine and is one of the most popular | | | | say about 15-30 minutes, but then it will not be as |
| dish ordered in Japanese restaurants in all parts of | | | | delicious as the one prepared with a longer |
| the word. Teriyaki is actually a glaze which is | | | | marination period. |
| applied to the meat just before it is grilled. | | | | - Preheat the broiler. Make sure the top oven |
| Traditional the teriyaki sauce is a combination of | | | | rack is in the highest position, just under the |
| Soy Sauce, Sake and Mirin. Check out the simple | | | | broiling unit. |
| Chicken Teriyaki Recipe that you could try out at | | | | - If you have metal or bamboo skewers, thread |
| home. | | | | the chicken strips onto the skewers and lay the |
| Make sure that you have all these ingredients | | | | skewers on a baking sheet. If you don't have |
| ready in your kitchen so that this could make the | | | | skewers, place the chicken in a single layer on the |
| cooking process much easier and faster. | | | | baking sheet. Discard the marinade. |
| Ingredients for Chicken Teriyaki | | | | - Broil the chicken for 3 to 4 minutes per side, |
| - 3 tablespoons soy sauce | | | | until it is completely white and is just beginning to |
| - 2 tablespoons dark brown sugar | | | | turn brown. Skewers make the turning-over |
| - 1 tablespoon corn oil | | | | process go faster. |
| - 1/2 teaspoon ground ginger | | | | - Serve immediately. |
| - 1/2 teaspoon garlic powder | | | | The beauty of this dish is in the delicate and |
| - 1/8 teaspoon black pepper | | | | distinct flavour of the sauce and the way it blends |
| - 2 boneless chicken breast halves (about 10 | | | | with the chicken. Teriyaki Sauce is definitely one |
| ounces) | | | | of the most loved contributions of Japanese |
| Directions for making delicious Chicken Teriyaki | | | | cuisine and it sure is on the top of my list |
| - Take a mid-size bowl and mix the soy sauce, | | | | whenever I think of Japanese food. As with most |
| brown sugar, oil, ginger, garlic powder and black | | | | such food though, the key is in the marination. |
| pepper together | | | | The longer you marinate, the better will be the |
| - You will then need to slice the chicken into strips. | | | | absorption of the flavours by the meat. If you |
| You can then add the chicken to the bowl and | | | | are short on time then you can perhaps shorten |
| marinate in the refrigerator for atleast 2-3 hours | | | | the marination time, but then you might have to |
| so the flavours can penetrate the chicken. If you | | | | compromise a little on the taste. |
| don't have that much time you could also consider | | | | |