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Ingredients
- 2 tablespoons sake (Japanese Rice Wine)
- 1/4 cup mirin (sweet Japanese rice wine)
- 1/4 cup soy sauce
- 2 tablespoons light brown sugar
- 2 teaspoons grated fresh gingerroot
- Splash sesame oil1
- 3/4 pounds chicken thigh fillets or breast meat(no skin or bones), preferably organic, cut or scissored into bite-sized pieces
- 1 teaspoon peanut oil
- 1 3/4 to 2 1/2 cups sushi rice, cooked according to packet instructions
Directions
- Combine the sake, mirin, soy sauce, sugar, ginger and sesame oil in a dish that you can steep the chicken in, (I use a 23cm square dish, but anything of similar dimensions would do).
- Add the prepared chicken pieces and leave for 15 minutes.
- Heat the peanut oil in a large shallow frying pan or casserole (that has a lid) over medium heat. Using a slotted spoon, transfer the chicken pieces from the marinade to the pan. Saute them until they look cooked on the outside.
- Add the marinade to the chicken pieces and bring to a bubble, then turn down the heat to a gentle simmer, put the lid on and cook for about 5 minutes. Cut into a piece of chicken to make sure it's cooked through.
- Remove the cooked pieces with a slotted spoon (you could keep them in a bowl covered in aluminum foil to keep them warm) and turn the heat up under the pan to let the liquid boil down to a thick dark syrup.
- Return the chicken pieces back to the pan, stir well so that all the chicken pieces are coated in the sticky savory syrup. Serve with a comforting pile of sushi rice and perhaps some steamed baby bok choy or other veggies of your choice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 75g | |
| Recipe makes 6 servings | |
| Calories 144 | |
| Calories from Fat 68 | 47% |
| Total Fat 7.59g | 9% |
| Saturated Fat 2.1g | 8% |
| Trans Fat 0.1g | |
| Cholesterol 38mg | 13% |
| Sodium 635mg | 26% |
| Potassium 121mg | 3% |
| Total Carbs 6.14g | 2% |
| Dietary Fiber 0.1g | 0% |
| Sugars 4.64g | 3% |
| Protein 8.49g | 14% |
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