Teriyaki Sauce Marinated Chicken

I think I got the idea for this meal at my mother in law’s dinner. I just guessed what I am supposed to use. It is a bit sweet, but tender. My husband really liked it a lot. It is not quite Japanese style, so I suppose I will call this a Japanese fusion meal.

Ingredients for 3 people (If you are a big eater, it’s just right for 2 people)

For Marinating chicken

Chicken breasts 5 pieces
Refined rice wine 15 ml
Pepper 1 sprinkle
Sugar – 2 tbsp
Soy sauce – 2 tbsp
Korean Plum Extract 15 ml (It is optional, however it tastes a lot nicer.)

-Preparation

Rinse the chicken with cold water.
Cut the meat to small pieces.
Put the meat into a bowl then, pour in the refined rice wine and sprinkle the pepper on top.
Soak for about 15 minutes.
Add some soy sauce, sugar, and plum extract into the meat bowl. Mix them well.
Marinate this for about 30 minutes.

For salad

5 medium leaves of lettuce
1/5 of each of a small green and small red capsicum
1 medium tomato
Honey mustard sauce

For steamed and pan fried veggies

1 medium head of broccoli
1 carrot
2 King oyster mushrooms

-Preparation and Cooking

Start with long slicing some carrots.
Cut some broccoli.
Then steam some carrots and broccoli for about 10 minutes each. Keep them in the pot until you’re ready to eat. (I recommend to steam them separately, however I was in a rush, so I steamed them together.)
While it’s steaming, thin slice the mushrooms.
Still while steaming the veggies, cut some lettuce into small strips, tomato into quarters,and thinly slice some capsicum.
Put no.5 into a dish. The salad is then ready.
Pan fry the mushrooms in a little oil until they turn brownish. (That’s the veggies now done).

Main dish – Chicken

Pan fry the chicken (in a little oil). Turn the chicken pieces as needed until they turn brownish.
Serve all the above on the plates.

A Practical Guide to Korean Food and Korean Fusion Food

Teriyaki Sauce Marinated Chicken