So, I tried a new recipe last night for chicken teriyaki. It was so-so. I think it was a bit heavy on the soy sauce. Don't get me wrong, I love sodium and soy sauce, but this tasted so thoroughly salty that I couldn't eat a ton of it (though that's probably not a bad thing). I paired it with some simple brown rice, and it was okay. Again, the saltiness really was overwhelming. And I'm a salt fan! But here's the recipe. I will make it again, but I will make sure to cut down the amount of soy sauce I use.
adapted from blogchef.net
3-4 lbs boneless, skinless chicken breasts
2/3 cup rice wine
1 cup soy sauce (I'd cut it in half and use 1/2 cup)
4 1/2 teaspoons rice vinegar
1 teaspoon sesame oil (NOT toasted sesame oil)
1/3 cup white sugar
7 minced garlic cloves (I only used 5 because my mincer is acting up)
1 tablespoon fresh ginger (I only used 1 teaspoon because Husband doesn't like too much ginger)
1 tablespoon vegetable oil
1. In a saucepan over high heat, add rice wine and bring to a boil. Reduce the heat to medium-low and simmer the wine for 10 minutes. Add soy sauce, rice vinegar, sesame oil and sugar. Season with garlic, ginger, and any salt or pepper you would like. Simmer for another 5 minutes. Allow sauce to cool completely.2. Place chicken in a bowl, pour in cooled teriyaki sauce. Seal and marinate overnight in the refrigerator. Make sure to marinate for at least 12 hours, but 24 is even better.
3. Remove chicken from the marinate when it's cooking time. Reserve the liquid if you want to use it to make a sauce (I did). Grab a cutting board and slice up your chicken into stir-fry strips while heating up a skillet to medium high with a tablespoon of vegetable oil.
4. Pour the reserved marinade into a saucepan and bring to a boil for 1 minute. Reduce heat and simmer for 10 minutes.
5. Cook chicken for about 3-4 minutes per side, and then add to the teriyaki sauce.
38 minutes ago