Nevertheless, we have made this recipe TWICE before I had a chance to blog about it. It was that good. The recipe makes its own teriyaki sauce that is then used to marinate the chicken at least overnight. Heaven.
This is another recipe that I have borrowed from blogchef.com. I really enjoy this blog because my husband is a big fan of chinese food, and there are quite a few asian-based recipes posted on this site. The first time we made it we grilled the whole chicken breasts and served them sliced over brown rice. I reduced the sauce separately and served it over the chicken and rice.
The second time we stir-fried the chicken in our wok with broccoli. We still thickened the sauce separately from the chicken and just heated through when we added them together. Both ways were good, so try it out!
3-4 lbs. boneless skinless chicken breasts
2/3 c. rice wine
1 c. soy sauce
4-1/2 tsp. rice vinegar
1 tsp. sesame oil
1/3 c. white sugar
7 garlic cloves, minced
1 Tbsp. fresh ginger, minced
1 small pinch of red pepper flakes
black pepper to taste
In a saucepan over high heat, add rice wine and bring to a boil. Reduce the heat to medium-low and simmer the wine for 10 minutes. Add soy sauce, rice vinegar, sesame oil, and sugar. Season with garlic, ginger, red pepper flakes, and black pepper. Simmer for another 5 minutes. Allow sauce to cool completely.
Place chicken in a bowl; pour in teriyaki sauce. Seal and marinade overnight in the refrigerator.
Remove chicken from the marinade (reserve the liquid if you want to use it for sauce). Cook chicken by grilling, baking, or cut into pieces and stir-fry.
If using the marinade as a sauce, pour the reserved marinade into a sauce pan or wok and bring to a boil for 1 minute. Reduce heat and simmer for 10 minutes.