Here’s one quick and easy homemade recipe I want to share with all you busy Spoiled Mummies out there! This chicken dish is very popular in most of our Japanese restaurants here and without fail, I order this when the kiddos are with me. It has a little bit of sweetness to it so it’s really best eaten with steamed white rice!
The recipe calls for minimal ingredients, short preparation time and a very easy method of cooking! Now isn’t that what we all want here? 🙂
The goal of TSM Homemade Recipes is to collect and share with you the simplest recipes I can find so we can enjoy cooking for our families while still getting that extra time we need for ourselves. Because as I always say… at the end of the day, we Mummies deserve to be spoiled too!
SIZZLING CHICKEN TERIYAKI
1/2 kilo boneless chicken thighs, sliced into strips
2 tbsps. canola oil
1 1/2 tbsps. sesame oil
1/4 cup soy sauce
1/4 cup rice wine (this acts as your meat tenderizer and available in most supermarkets or Japanese stores)
*if you don’t want to use anything with alcohol content – you may replace this with apple juice or white grape juice (but replacing it will alter the flavor)
2 tbsps. brown sugar
2 tbsps. chopped garlic
for garnish – a little bit of toasted sesame seeds and spring onions
Step 1 : Mix the following ingredients in a bowl : soy sauce, rice wine, brown sugar and garlic. Transfer this to your sauce pan and simmer for 5 minutes. This will be the marinade for your chicken.
Step 2 : Set aside your marinade to cool. Once cool, place your chicken in this mixture and keep them in the fridge covered until ready to cook.
*Which means you can prepare this in the morning and just cook right before dinner time!
Step 3 : Heat 2 tbsps. of canola oil in your pan and fry your marinated chicken.
*If you have a sizzling plate (like the one I used pictured above) — transfer your chicken to this sizzling plate right after pan frying them. This will help create that “sizzling effect” when you serve the dish. If you don’t have one at home and your chicken is already cooked through after pan frying it, this is now ready for serving!
Step 4 : For those with a sizzling plate : Heat your 1 1/2 tbsps. sesame oil in your sizzling plate and add your chicken strips. Sprinkle with toasted sesame seeds and spring onions. Serve while sizzling hot!