Raise your hand if you’ve ever vowed to cook your way through a cookbook. Now, raise your hand if you’ve ever actually cooked your way through a cookbook. Big difference.
Practically every time, I sit down and pull a cookbook off my shelf to leisurely browse through, I declare that I will cook my way through it. Every time, I fail. To be fair, I have over a hundred cookbooks, and using just one seems kind of silly. But as usual, when I pulled Nigella Kitchen: Recipes from the Heart of the Homeideas of cooking through it in it’s entirety crossed briefly through my mind. Then common sense and an understanding of the craziness of my mind prevailed and I chose a quick and easy recipe for dinner. Chicken Teriyaki. Simple. Quick. Delightful.
- 2 tablespoons sake (Japanese Rice Wine)
- 1/4 cup mirin (sweet Japanese rice wine)
- 1/4 cup soy sauce
- 2 tablespoons light brown sugar
- 2 teaspoons grated fresh gingerroot
- Splash sesame oil
- 1 3/4 pounds chicken thigh fillets (no skin or bones), preferably organic, cut or scissored into bite-sized pieces
- 1 teaspoon peanut oil
- 1 3/4 to 2 1/2 cups sushi rice, cooked according to packet instructions
Combine the sake, mirin, soy sauce, sugar, ginger and sesame oil in a dish that you can marinate the chicken in.
Add the chicken pieces and leave for 15 minutes.
Heat the peanut oil in a large shallow skillet or casserole (that has a lid) over medium heat. Using a slotted spoon, scoop the chicken pieces from the marinade to the pan. Saute them until they look cooked on the outside.
Add the marinade to the chicken pieces and bring to a boil, then turn down the heat to a gentle simmer, put the lid on and cook for about 5 minutes, or until chicken is cooked through (mine took a few minutes longer).
Remove the cooked pieces with a slotted spoon to a bowl and keep warm. Turn the heat up under the pan to let the liquid boil down to a thick dark syrup.
Return the chicken pieces back to the pan, stir well so that all the chicken pieces are coated in the syrup. Serve with rice and possible some steam bok choy!
This will be my entry for Foodie Friday at Designs by Gollum!