TERIAKI CHICKEN
3/4 cup low-sodium
soy sauce
1/4 cup brown sugar
1 tablespoon rice vinegar
1 tablespoon ginger [grated]
2 cloves garlic
2 chicken breasts
black pepper
2 tablespoons vegetable oil
1 tablespoon flour
2 green onions
steamed rice
_ whisk together soy sauce, sugar, rice vinegar, ginger and garlic
[until sugar is dissolved]
_ place chicken on a cutting board and put a layer of plastic wrap on top
_ use a meat mallet or frying pan to evenly pound chicken
[to a 1cm thickness]
_ cut each breast in half [so you have 4 equal-sized pieces]
_ sprinkle one side with black pepper
_ heat oil in a pan [not higher than medium high heat]
_ place the seasoned side of the chicken into the oil
_ season the facing up side with pepper
_cook for 3-4min [until golden brown]
_ flip chicken over [cook another 30sec]
_ pour teriyaki sauce mixture evenly over chicken
_without moving chicken let absorb sauce for 3min
_ as sauce begins gently to bubble check chicken for doneness
_ transfer to a plate and cut into slices
_ cook sauce remaining in pan for an additional 3-5min to thicken
[if you want the sauce even thicker add 1tablespoon flour]
_ pour teriyaki sauce over chicken pieces and serve over steamed rice
_ serve with additional teriyaki sauce and sprinkle with sliced green onions
TERIAKI HÜHNCHEN
180 ml Soyasauce
60 g brauner Zucker
1 Esslöffel Reisessig
1 Esslöffel Ingwer [gerieben]
2 Zehen Knoblauch
2 Hühnerbrüstchen
schwarzer Pfeffer
2 Esslöffel Öl
1 Esslöffel Mehl
2 Frühlingszwiebel
Reis
