Japanese Cooking for the American Table/Susan Fuller Slack 1996

Chicken Teri Yaki (Tori No Teri Yaki)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
6 chicken breast halves, boned and skinned 2 teaspoons grated gingerroot ground black pepper to taste
2 tablespoons light soy sauce (usukuchi shoyu) 2 tablespoons mirin 1 tablespoon sake
1/2 teaspoon sugar 1 tablespoon vegetable oil 1 garlic clove, crushed
seven-spice powder (optional)



1 Flatten chicken slightly between sheets of waxed pepper. Place in a rectangular baking dish. Add gingerroot and pepper. In a small bowl, combine soy sauce, mirin and sake. Add 2-1/2 tablespoons to chicken. Stir sugar into remaining amount; set aside. Marinate chicken 10 to 15 minutes.
2 Heat skillet with oil over medium-high heat. Add chicken; cook 4 to 5 minutes. Turn chicken; cook 4 to 5 minutes more or until chicken is almost done. If marinade drippings burn, remove chicken briefly to wipe pan. Pour reserved marinade and garlic over chicken. Turn chicken in sauce 1 minute or until well glazed. Remove chicken to serving plates. Sprinkle with spice powder if desired. Serve at once.

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