Japanese Style Teriyaki Chicken
Ingredients (serves 4):
- 1 Tbsp. sugar
- 2 Tbsp. rice vinegar
- 2 Tbsp. soy sauce
- 2 Tbsp. mirin (sweet rice wine)
- 1 tsp. vegetable oil
- 2 lbs. chicken breast, remove bone if any
- sesame seeds
- green onion, thinly sliced
*This recipe was developed for the Gourmet d'Expert® Electric Skillet (EP-RAC50). Adjustments may be necessary when using other models.
Make the sauce. Combine all sauce ingredients in a small bowl and set aside.
Sauté the chicken. Add oil in the deep pan of the Gourmet d'Expert® Electric Skillet. Place chicken, skin side down. Cover with lid and set the temperature to 360ºF.
Cook for 9-10 minutes or until skin is browned. Flip chicken and cook for 3 more minutes.
Add prepared sauce from step 1, bring to a boil and cook for 1 minute. Then reduce heat to SIMMER. Cover with lid and cook for 10 minutes.
Remove the lid, increase heat to 360ºF and cook for 5 to 6 minutes or until cooked through. Flip chicken until juice runs clear.
Turn heat off and transfer to a cutting board. Slice each into strips.
Plate chicken and spoon over the remaining sauce.
Garnish with optional sesame seeds and green onions.