Chicken Teriyaki

One of the dishes I enjoy when I go to a Japanese restaurant is Chicken Teriyaki. I just love the sweet and sour flavor of the dish. I have a recipe of this dish, but I thought I should try a new one. I searched the internet and I found many variations of the dish. From what I understood though, the main ingredients of this are soy sauce, mirin and sugar. I was really hungry when I got back from work yesterday, so there was no alternative for me than to make it and enjoy it. The teriyaki sauce recipe comes from Jaden of Steamy Kitchen. It tasted great and I will definitely keep this recipe and make it again. I am sending this to Joanne’s Regional Recipes having as a guest country Japan. It’s been a long time since my last submission due to my heavy schedule, but this was a good occasion to compensate for my absence.

Down below and after this post I also have a link to a song from You Tube. Since good food goes along with good music, I wanted to share with you this song. Please listen to it and let me know what you think. Just close your eyes and let it carry you away for a while. It is in Italian, many of you won’t be able to understand it, but music and sentiment that goes along, are universal. I am sure even though you may not understand the lyrics it will speak to your heart. Basically it speaks about a lost love and it says in the refrain that “I will succeed to not suffer anymore, to not talk by myself. I will succeed to not think about you, to not wanting you lost.” Anyway, I do not know if my translation is correct. It is very difficult for me to translate from one foreign language to another. Just listen to it. But first the recipe.

Put the veggies in a pot with boiling water and boil them according to your liking. I like them soft, but feel free to make them crunchy.

In the meantime, prepare the teriyaki sauce by putting all the ingredients in a pot in medium-high heat. When it starts boiling, lower heat to low and let simmer until the sauce starts to thicken.

Cut the chicken breasts in chunks and flour them. Add the peanut oil to a wok and fry the chicken chunks.

After simmering the sauce for 15 to 20 minutes, add the cooked chicken and simmer for another 10 minutes. If your sauce doesn’t thicken just cheat, just like I did. I added 1 tbsp of corn flour dissolved in 1 tbsp of water. Nobody will notice the difference, trust me on that. Sometimes cheating is absolutely necessary, just like in this case.