Ingredients
- 230 g chicken breast
- ¼ medium bunch of broccoli
- ¼ large carrot
- 90 ml mirin
- 60 ml soy sauce
- 60 ml sake
- white pepper
- salt
- 85 g flour
Instructions
Step 1
cut the broccoli and the carrots into bite-size pieces.
Step 2
Sprinkle some white pepper and salt on both sides of the chicken breast. Then coat the chicken with a bit of flour.
Step 3
make teriyaki sauce: mix 2 oz of soy sauce and 3 oz of mirin, or a ratio of 4 parts soy sauce to 6 parts mirin.
Step 4
Cook the cut broccoli and carrots in boiling water. The broccoli is done faster than the carrots, so take the broccoli out in a few minutes, cook the carrots alone for a few minutes.
Step 5
Put several pieces of unwrapped garlic on a skillet with a generous amount of vegetable oil at low heat so it will not burning. Stir occasionally, cook for a few minutes, remove.
Step 6
Pan fry the chicken for 4 to 5 minutes in the skillet at medium heat, then flip and cook the other side for about two minutes. When cooked, add in around 2 oz of sake into the skillet to flash or flambé the chicken.
Step 7
Pour in the teriyaki sauce and cook until it is thick and hearty.
Step 8
cut the chicken breast Delicately. Put broccoli and carrots on a plate, then add the cut chicken breast. Now douse the teriyaki sauce over the chicken.
