1/4 C Short grain white rice – cooked in 1/2 C water
2 Boneless chicken thighs
scant Kosher salt and pepper
sprinkle of Garlic
sprinkle of Ginger
Equal parts flour and cornstarch to coat – about 2 TBL each
- Cut raw chicken breasts on the bias into thin cutlets
- Sprinkle with salt, garlic, and ginger
- Dredge in cornstarch, shaking off any excess
- Pan fry over medium-high heat in peanut oil
Don’t overcook or it will dry out, but you want both sides well browned - Put teriyaki sauce mix into pan with chicken
- Turn chicken over to coat
- Serve over rice and top w/sauce.
Teriyaki Sauce
- ½ C sugar
- ½ C soy
- 2 TBL mirin
- 2 TBL saki
- 1 tsp sesame oil
- 1 clove garlic
- ½ tsp ginger
- ½ tsp cornstarch
Special Steps: Use short-grain white rice (stickier). Rinse rice before cooking. Annie Chung’s teriyaki sauce is another suggestion.
