Recipe
for :
This
recipe for Teriyaki Chicken comes from Alan Beggerow
who owns and operates Cathleen's Bargain Basement, an
online business that offers custom made apparel and
hand crafted teddy bears by Cathleen, and also offers
a selection of jewellery, home decor, Asian motif items,
and much more. www.cathleensbargainbasement.com
Alan is also a free lance writer. Visit his writing
services web site, Ghostwriter, at www.ghostwriterboo.blogspot.com
This dish is more in the style of Japanese cooking,
as the chicken is cooked on a griddle, not in the wok,
and separate from the vegetables. I use an electric
griddle, and it works great. The dish can be made with
chicken breast, but I prefer to use chicken thigh meat.
Ingredients
for Teriyaki Chicken
2 boneless skinless chicken breasts or 4 boned and
skinned chicken thighs
teriyaki sauce
1 teaspoon garlic powder
2 tablespoons sherry
any kind of vegetables for stir frying
How
to make Teriyaki Chicken
- Cut
up the chicken, in small thin strips. The thinner
the better. Put the chicken into the freezer for half
an hour or so. It will firm up the meat and make it
easier to slice.
- Cut
up chicken and put in a bowl, add the sherry, garlic
powder and teriyaki sauce. The meat doesn't have to
be completely immersed, just well coated with the
sauce. Marinate for at least half an hour and up to
4 hours. The longer the meat marinates, the stronger
the teriyaki flavor.
- As
meat marinates, prepare vegetables for stir frying.
I like mushrooms, green onions, carrots and celery
with teriyaki chicken. Just before you cook the meat,
stir fry the vegetables, put the lid on the wok to
keep them warm.
- Preheat
grill at 400°F if you are using an electric one.
You can also use a cast iron skillet. When cooking
vessel is hot, put 1 tablespoon of peanut oil on griddle.
Let oil get hot, then use a pair of tongs to carefully
put meat on griddle. There's going to be a good deal
of sizzling and some spiting, so please use caution.
- Spread
meat one layer thick over griddle and let sit for
10 seconds. This will caramelize some of the teriyaki
sauce. After the initial 10 seconds, keep the meat
moving Teriyaki sauce has a lot of sugar in it, so
you need to keep the chicken moving or it will burn.
You want to have a nice browning of the meat and a
little charring is good, but avoid burning. Any marinate
left in the bowl can be poured over the chicken while
it cooks. Continue to keep chicken moving until done.
Cooking time depends on how much chicken and how thin
you've sliced it.
- To
serve, put stir fried vegetables onto a bed of rice
or oriental noodles, then put chicken on the top.
Pour a little fresh teriyaki sauce over the meat.
The taste of the fresh sauce and the cooked sauce
is just different enough to give the dish a good variety
of flavor.
This can also be done with beef, pork and seafood.
An interesting variation is to slice up green onions
and / or green or red peppers lengthwise and add to
the marinade. They add more flavour to the meat when
grilling.
Alan
Beggerow
www.ghostwriterboo.blogspot.com
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