The Dish In My Mind: Chicken Teriyaki! :-)
Have you ever had the experience of eating something really good in a restaurant and trying to cook the same dish at home? Years ago, I remember preparing batchoy for a friend of mine after tasting the authentic one in Iloilo-an island province of the Western Visayas, Philippines. Although I was able to successfully copy the taste of batchoy, I did not, unfortunately, have the foresight of writing it down. Hence, the secret to cooking tasty batchoy is a vague memory for me. 😦 Lessons learned: Don’t trust your memory after eating good food and write down the recipe as soon as you can!
Having learned my lesson, I thought of duplicating the chicken teriyaki I ate for lunch two weeks ago. In fact, it was after watching how the chef prepared my lunch that I knew I can cook the dish at home. And even if I have read that true teriyaki is confined at best with fish (click here to see article), I still thought that the chicken teriyaki I had was delicious despite its “fast food preparation!” 🙂 So when I finally cooked my own version of the dish, I was more than happy to get a two thumbs-up rating from my wife and kids. And the best part of cooking chicken teriyaki was the price: Feeding four persons for the price of one! Woo hoo! 😀
CHICKEN TERIYAKI WITH VEGETABLES
1 pack of boneless and skinless chicken breast, sliced into strips
1 2.5 oz. sachet of Lee Kum Kee sauce for teriyaki chicken*
2/3 cup of water
1 tbsp. sesame seeds, toasted (optional)
1/4 cup ginger, sliced into thin strips (enhancer to Lee Kum Kee sauce if necessary)
½ kg of mung bean sprouts+
½ cup green and red bell pepper, thinly sliced
½ cup carrot, thinly sliced
1 whole onion, diced
1 tbsp vegetable oil
1 tsp. Kikkoman soy sauce for seasoning**
Pepper to taste
- Marinade strips of chicken with 2 tsp of Kikkoman soy sauce and black pepper for 10-15 minutes. Set aside.
2. Prepare the teriyaki sauce following the instructions on the sachet. Add water, sesame seeds and if desired, some thinly sliced ginger on the sauce. Let the mixture simmer for 5-10 minutes.
3. Sauté onion rings in vegetable oil for 5 minutes. Repeat the same procedure for carrots, bellpepper and mung bean sprouts and set aside on a serving plate.
4. Sauté marinated chicken strips for about 5-8 minutes. Adjust the taste by adding Kikoman soy sauce and pepper. You can also use a cast iron griddle plate for cooking the chicken but any pan will do.
5. Pour some teriyaki sauce on the chicken before serving. Serve with a siding of grilled vegetables, steamed rice and garlic mushrooms! Enjoy!
* In the absence of Lee Kum Kee, you can cook your own teriyaki sauce by mixing 5 tbsp.brown sugar, 1/4 cup soy sauce, 1/4 tsp garlic powder or 1/2 tbsp. minced garlic, 5 tbsp.brown sugar, 1-2 tbsp honey, 1 cup of water, 2 tbsp. cornstartch and 1/2 tsp. ground ginger. For more information, click here. Source: http://www.food.com/recipe/restaurant-teriyaki-sauce-133751
** Soy sauce or salt to taste will do.
+Soybean sprout can also be a substitute for mung bean sprouts. If soybean sprouts are not available, carrots and bell pepper will do.