I was looking for grilled chicken breasts recipes and found this teriyaki chicken recipe. I didn’t know what teriyaki is, so I google searched further and read a few other recipes as well. I did not have all the ingredients, so I decided to go along with what ingredients I had at home. Instead of sake or mirin, I decided to use some sherry, which I saw used in one of the recipes I read and instead of fresh ginger, I used powdered ginger. I also had some leftover mushrooms to use, so this is my version of a Mushroom Teriyaki Chicken.
This is what I found out about Teriyaki. Teriyaki dishes are found in many different types of cuisine nowadays, even in Mexican and Western dishes. Then, what is teriyaki? It’s a way of Japanese cooking. The word, teriyaki is a combination of two Japanese words “teri” and “yaki.” Teri means luster, and yaki means grill or broil. To make a teriyaki dish, ingredients are broiled, roasted, or grilled after being marinated in or basted by teriyaki sauce. It’s the teriyaki sauce that brings the shiny look (teri) to the ingredients.
My Teriyaki Chicken may not be authentic but still it tasted great and I would cook it again.
Mushroom Teriyaki Chicken, recipe by Ivy
Preparation time: 15 minutes
Cooking time: 20 minutes
2 chicken breasts (about 500 grams)
2 tablespoon olive oil
1 small onion, finely chopped
1 clove garlic, finely chopped
300 grams of mushrooms, sliced
Salt and freshly ground black pepper
1/2 cup of chicken stock
1 teaspoon corn starch, dissolved in chicken stock
For the Marinade
1 tablespoon olive oil
1 tablespoon thyme honey
1 tablespoon petimezi (grape molasses)
1 shot of sherry (as I had no mirin)
2 tablespoons soy sauce
1 teaspoon ginger powder
1/2 teaspoon crushed fennel seeds
Wash and dry chicken breasts and cut into 1 cm pieces. Marinate the chicken for at least three hours in the refrigerator.
Drain and reserve marinade.
In a non stick sautéing pan brush 1 spoonful of olive oil and heat the pan.
Sautée the onion and garlic until translucent and add the chicken breasts.
Turn once and add the mushrooms and sautée for a couple of minutes. Add salt and pepper to taste and pour marinade on top.
Cover with lid, lower heat and simmer for fifteen minutes.
Remove lid and pour chicken stock with corn starch and mix until sauce thickens.
Serve over a rice pilaf.