Ah! Chicken Teriyaki! May I just say the most delicious and gratifying dish I have cooked since I started this cooking passion of mine. So unbelievably easy to do it's insane!
As you might already know, I fancy myself to be a good cook, not a chef, but a good homemade cook. And I love everything that's homemade, so, naturally, the sauce (Teriyaki sauce) for the chicken in this recipe, was done from scratch. And just let me tell you OH MY GOD it is incredibly easy to do! There is no reason to buy the sauce in the supermarket at all! And yes my beloved followers I will tell you how to do the sauce from scratch n.n
One blow on this particular post. Since I was timing the rice with my mobile (do to the sad fact that I don't own a decent cam u.u) I couldn't take a lot of pictures of the process, so it is a step by step recipe still, but without the usual pics. However if you feel the pics are a must, just say so, and I will do the recipe again with the shots n.n No problemo.
Also, I will be posting two desserts recipes! YAY made out with the exact same
Glorious Strawberry Custard-Pudding-saucy-thing. Here is a sneak peak:
But! First things first my people! Settle down! Stop drooling already!
First, we shall make a deliciously good
1/4 cup of Soy Sauce.
1 cup of Water.
1 tablespoon of fresh grated Ginger.
5 tablespoons of Brown Sugar.
2 tablespoon of Honey.
1 minced Garlic Clove.
2 tablespoons of Cornstarch
1/4 Cold Water.
2 cups of Water.
1 tablespoon of Butter.
1 teaspoon of Salt.
1 cup of White Rice.
2 tablespoons Black Sesame seeds for garnish.
1 boneless chicken breast.
(original recipe called for 4, but I wasn't that hungry)
1/4 cup of Teriyaki Sauce.
Salt && Pepper.
This is how it is done:
1. Combine in a deep skillet, 1 cup of water, soy sauce, garlic, ginger, sugar and honey . Bring to a boil stirring constantly.
2. Mix together the cold water and the cornstarch before adding it to the mixture in the skillet.
3. Once you've added the cornstarch mix constantly and allow the sauce to thicken. If the sauce thicks too much add more water.
And there you go, homemade FRESH Teriyaki Sauce! I mean can it get easier than that?
Okay chicken and rice are next.
1. Since the rice takes so freaking long to get cooked, it is the first thing we are going to make. So pour the water into a COVERED pot and bring to a boil. Add butter, salt and rice and return water to a boil. Now the original recipe called for 18 minutes of low heat and simmering magic. But it didn't work all that well with that timing so... I am thinking once the water boils, lower the heat and let it simmer for some good 20-25 minutes.
2. While the rice is cooking we are going to work the chicken. Okay, first we are going to lightly coat the chicken with olive oil, salt & pepper. I did this pouring the olive oil, salt && pepper in a small bowl and then dipping the chicken into it. While you are doing this, heat the skillet you are planning to cook the chicken in, in order to make this whole thing go faster (cuz the chicken takes a lot of time to cook).
2. Place the chicken in the already warm (or nor) skillet and let it cook on ONE SIDE ONLY for 6 minutes. Once the 6 minutes are done, turn the chicken and coat with the Teriyaki sauce using a basting brush and let it cook for another 2 minutes before turning again and coating with the sauce once more.
As you coat the chicken with the sauce, it will begin to thicken even more so move the chicken around the skillet once it is properly cooked so that sauce isn't wasted and the chicken ends up with a lovely colorful saucy look.
Take the chicken out and serve!!
OMG! as easy as that?! you say? YES!! as easy as that.
(this is not a great pic but...)
That's what I'm taking bout! Have a nice weekend people! Oh oh wait! where are the glorious desserts!? It is 12:44 am and as much as I love ya'll I wanna get some sleep, first hour in the morning though I will continue this post with the desserts n.n