Chicken breast with teriyaki ginger sauce
This Japanese inspired chicken breast with teriyaki ginger sauce and stir-fried vegetables is made from simple fresh ingredients. It makes a great family meal any night of the week and everyone will love the crisp stir-fried vegetables and the homemade teriyaki sauce. ALL the ingredients for this recipe are now available at your local Ritchies supermarket. Find your local VIC, NSW or QLD store.
Serves
4Preparation time
30 minsCooking time
20 minsIngredients
- 2 Ritchies chicken breasts, skin off and cut into 1cm thick slices
- for the teriyaki sauce
- ½ cup soy (Japanese soy is best)
- ¼ cup mirin
- ¼ cup Japanese sake or dry white wine
- 3 tablespoons soft brown sugar or palm sugar, grated
- 2 medium cloves of garlic, sliced
- 4cm fresh ginger, peeled and chopped
- for the stir-fry
- 1 tablespoon sesame oil
- 1 clove garlic, finely sliced
- 1 tablespoon fresh ginger, peeled and grated
- 1 large carrot, cut in slices
- 6 stems brocollini, cut in 3
- 1 small zucchini, sliced
- ½ capsicum, thinly sliced
- 1 cup green beans, cut in half
- 6 mushrooms (we recommend shiitake), sliced
- to serve
- 1 tablespoon sesame seeds, toasted
Method
In a small saucepan on a medium heat, add the soy, mirin, dark brown sugar, sake or wine, garlic and ginger, then bring the teriyaki mixture to the boil. Reduce the heat to low and simmer for about 20 minutes or until the sauce reduces by about half. Strain and allow to cool to room temperature before using. Trim any fat off the chicken breasts and cut in 1cm thick slices length ways. Heat a grill pan of your barbecue to medium high and brush with a little sesame oil. Brown the chicken slightly on both sides, then brush with the teriyaki marinade. Flipping and brushing on more glaze as you cook the chicken. When the chicken is cooked through, remove from the grill pan, cover with foil and allow to rest in a warm place. Cut all the vegetables about the same size.
Heat a wok or large fry pan to very hot. Pour in the sesame oil and allow it to heat up. Add the garlic, ginger and all the vegetables other than the flowers (tops) of the broccolini. Cook, stirring rapidly for about 2 minutes, then add the broccolini spears, 2 tablespoons of the marinade and 1 tablespoon of water. Cook for about 30 seconds or until the broccolini turn bright green. Place the teriyaki chicken on top of the vegetables and sprinkle with toasted sesame seeds, serve immediately with steamed white rice.
