Yields: 4 portions
Ingredients:
1/4 cup Mirin (sweet Japanese rice wine)
1/4 cup Ponzu
1/4 cup Teriyaki sauce
1/4 cup Hoisin
1 tbsp Garlic oil
2 tbsp Light brown sugar
2 tsp Fresh gingerroot, grated
A splash Sesame oil
4 pieces Boneless skinless chicken (6 oz ea.)
Procedure:
• Combine the Hoisin, Mirin, teriyaki sauce, sugar, ginger and sesame oil in a mixing bowl.
• Steep the chicken in the marinade for 15 minutes.
• Heat the garlic oil in a large shallow frying pan.
• Place marinated chicken into pan and sauté until golden on outside.
• Add marinade to chicken and turn down heat to a gentle simmer for about 15 minutes.
• Cut into a piece of chicken to make sure it's cooked through and the juices are clear.
• Remove cooked pieces with a slotted spoon (you could keep them in a bowl covered in aluminum foil to keep them warm) and turn the heat up to let the liquid boil down to a thick dark syrup.
• Return the chicken pieces to pan and stir well to coat chicken in the sticky savoury syrup.
Recipe Type: Authentic
Recipe Author: Executive Chef Derek Mayes
Photo By: Amanda Comission
Restaurant: Top of the Cove Restaurant
Source: http://www.boatsandplaces.com/features/galley-works/5467-recipe-teriyaki-chicken-with-asian-noodles.html