- 1/2 cup soy (125ml)
- 1/2 cup sherry (125ml)
- 1/2 cup brown sugar (125ml)
- 1/4 cup rice wine vinegar (62ml)
- 1 tablespoon garlic, chopped (15ml)
- 1 1/2 tablespoons ginger, grated (22.5ml)
- 1 tablespoon oil (15ml)
- 8 Chicken breasts
The word teriyaki derives from the noun teri , which refers to a shine or luster given by the sugar content in the tare, and yaki , which refers to the cooking method of grilling or broiling. Traditionally the meat is dipped in or brushed with sauce several times before and during cooking.
The tare is traditionally made by mixing and heating soy sauce, sake or mirin, and sugar or honey. The sauce is boiled and reduced to the desired thickness, then used to marinate meat which is then grilled or broiled. Sometimes ginger is added, and the final dish may be garnished with green onions.
Add all of the ingredients with the exception of the chicken, into a sauce pan and bring to a boil.
Reduce heat and simmer for 5 minutes just until infuse flavour.
Let the sauce cool to room temperature.
Cut 8 chicken breasts into strips and place in a sealable plastic bag.
Pour cooled marinade over top and place in the fridge to set up for a minimum of 2 and up to 4 hours. Leave a bit marinade aside for glacing
Grill the strips golden brown. and when serve glace the strips with the marinade you set aside. serve Chopped green onion and roasted sesame seeds on top
Serve with rice and wok vegetables