Chicken Teriyaki

Chicken Teriayaki

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.

Chicken Teriyaki

  • 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

Directions

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!

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Comments

  1. says

    Well, I am so close to being done with cooking my way through the Michael Symon cooking (minus things like Pickled Pigs ears, etc. that there is no way in hell I’ll ever make or that you’ll ever want to see) that it hurts. I’ll miss that man. But I do wish I could cook through almost every cookbook in my collection on one day or another. I love chicken teriyaki and this sounds like such a simple recipe for it! Love that.

  2. says

    Unless the cookbook was more the size of a pamphlet, I don’t think I’d have the patience to cook my way through any book. But there are some, like James Beard’s bread book, that have gotten quite a workout in my kitchen.

  3. says

    No, I’ve never cooked my way through an entire book either, although I’ve come pretty darn close with one favorite. This looks delicious Pam. I never thought of using shears to snip chicken into bits. Brilliant idea!

  4. says

    I sometimes get the urge to cook my way through a cookbook. But there’s always that one weird chapter that stops me…usually involving organ meats (absolutely not) or in the case of my fav cookbook, making your own sausage. Not willing to invest in equipment.

    You’re on to something–choosing quick, easy recipes from a variety of books. Much better idea!

  5. says

    I don’t think I would like evry recipe in a book..and I like too many books..i would need a lifetime..
    Eating restrictions etc..

    No..just couldn’t..

    But hurray for you making this dish..cause I would like it:)

  6. says

    Someone gave me a cookbook called Skinny Italian. Something about one of the Real Housewives. She said she’d cooked 14 recipes from it, and that made it a winner in her eyes. I guess we all wish to cook our way through a cookbook, and count ourselves lucky to get through 10.

  7. says

    The most I have ever gotten through one book was halfway, but in all honesty every book has recipes that just don’t appeal to you at all, so I don’t see the point in making every single one, just cook the best ones!

    Your chicken looks delish :)

  8. says

    i don’t even kid myself–i’ve never even imagined that i’d cook through an entire book. hey–at least i KNOW i’m lazy. :)
    i like the flavors here, pam–nice work.