Chicken Teriyaki

Glazed chicken pieces, deep brown and shiny. The reduced sauce should be syrupy, coating the meat like a lacquer, with the scent of caramelized soy and ginger.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 330
• Protein: 36 g
• Carbs: 16 g
• Fat: 9 g

Ingredients

• 600 g Chicken cutlet ( cut into bite-sized pieces )
• 100 ml soy sauce
• 60 ml mirin
• 60 ml Sake or rice alcohol
• 2 tbsp White sugar
• 2 piece Garlic ( minced )
• 1 tsp Ginger powder
• 1 tbsp Sesame oil
• 2 piece Spring onion, sauté/poêlé sans matière grasse optional ( sliced )
• 1 tbsp Sesame seed optional

Instructions

1. Chicken preparation

   Cut the chicken breasts into regular 3 cm bite-sized pieces. Finely mince the garlic cloves.

2. Searing the meat

   Heat sesame oil in a large pan. Sear the chicken over high heat until pieces are well browned on all sides and the meat feels firm to the touch.

3. Glazing and reduction

   Add garlic and ginger powder. Deglaze with the soy sauce, mirin, sake, and sugar mixture. Boil and reduce over medium heat until the sauce coats the spoon and becomes sticky.

Chef's tips

• Don't overcook the chicken in the first step; it will finish cooking in the sauce.
• If the sauce reduces too quickly, add a splash of water to loosen the glaze.
• The sauce is ready when it forms large bubbles and shines intensely.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Reheat gently in a pan with a splash of water.