"TERIYAKI CHICKEN"

Editor: Mariko

This recipe's point is the timing of coating TERIYAKI sauce.
Please coat the sauce after both side of chicken became browned.
I recommend TERIYAKI CHICKEN to serve with salad and baked tomato as good appearance and for your health.

Ingredients (for 2 servings)
300g chicken, 2 tablespoons salad oil <Seasoning> 1 teaspoon squeezed ginger liquid, 1/3 teaspoon salt, 2 teaspoons SAKE, 2 teaspoons MIRIN <TERIYAKI sauce> 2 teaspoons sugar, 1 tablespoons SAKE, 1+1/2 tablespoons MIRIN, 2 tablespoons soy sauce

Preparation
1. Lay chicken on paper towels to drain chicken's moisture.
2. Cut the chicken into bite size pieces.
3. Mix chicken pieces and seasoning, and leave them for a while

Cooking

1. Preheat a skillet and put chicken.

2. Cook the both side until it became browned.

3. Wipe excessive oil of the skillet with paper towel

4. Add TERIYAKI sauce in it and coat the sauce to chicken while rolling the skillet.

Mariko's Recommendation

If TERIYAKI chicken left over, how about cooking TERIYAKI sandwich for next day's lunch?
Spread mayonnaise on toast and put sliced cabbage and TERIYAKI chicken between toast.
Perfect TERIYAKI SANDWICH appears!

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