Milk or soy milk (or sake if they are not available)
( A ) Sugar
(A) Soy sauce
( A ) Mirin
Cut open the chicken breast to make it flat and even.
Prick the skin side with a fork really well. Rub the chicken with the sake and milk. By doing this, the chicken breast will be moist.
If you use chicken thighs, you can omit Step 2. But remove any sinews from the thighs instead.
Rub the chicken with the grated ginger and garlic.
Brown the meat with the skin side down in a frying pan over a high heat. Remove it from the pan after browning and marinate in the combined (A) ingredients. The inside of the meat is still raw.
If you use chicken thighs, you can continue to cook with the combined (A) ingredients over a medium heat. Turn over several times until the chicken is cooked through. Chicken thighs remain moist by cooking in this way.
After Step 5, transfer the chicken breast and marinade into the frying pan. Turn on the heat and cover with a lid. Cook over a medium heat for about 7 minutes. The chicken is being steamed with the marinade inside the pan.
Lift out the chicken breast after cooking thoroughly. Reduce the sauce to suit your taste. Put the chicken back into the pan, coat it with the sauce, and it's done!
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Story Behind this Recipe
I wanted to vary a normal teriyaki chicken. Cut the teriyaki chicken into small pieces, put into cases and freeze. When required for a lunch box, just microwave a little to warm it up!
If you use a whole chicken breast, steam in the marinade over a low heat to keep it moist! Check that the meat is cooked through before coating with the reduced sauce. If it is not cooked through, cook completely in the sauce.