Chicken Teriyaki

Course : Chicken
Serves: 16
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1/3 cup sake
1 cup soy sauce
3/4 cup mirin
2 tablespoons sugar
16 whole boneless chicken breast
1/2 cup peanut oil

Preparation / Directions:

combine sake, soy sauce, mirin, and sugar in a saucepan, over a medium flame heat and stir to dissolve sugar, set aside wipe the bottom of a skillet with peanut oil and place over a moderate flame add chicken pieces, skin-side down, and brown well turn and cook until done remove from the pan, set aside degrease the pan and then deglaze with the teriyaki sauce heat and stir over a medium flame until slightly reduced and thickened add the chicken heat and turn to lightly glaze on all sides remove chicken, reserving the remaining sauce slice each breast diagonally into 1/2-inch strips arrange onto indivual serving plates-reassembling to it's original form ladle a small portion of sauce over each serve h


Nutritional Information:

16 Calories (kcal); trace Total Fat; (0% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 1029mg Sodium

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