Chicken Teriyaki

Instructions

1. cut the broccoli and the carrots into bite-size pieces.

2. Sprinkle some white pepper and salt on both sides of the chicken breast. Then coat the chicken with a bit of flour.

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.

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.

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.

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.

7. Pour in the teriyaki sauce and cook until it is thick and hearty.

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.