Teriyaki Chicken Recipe - Japanese Recipe

2 chicken breasts
2 tbsp sake (rice wine)
4 tbsp soy sauce
4 tbsp mirin (sweet rice wine)
2 tbsp sugar

Cut chicken breasts into small chunks. Mix other ingredients in a bowl. Marinate the chicken chunks in the mixture for at least 30 minutes in the fridge. Heat a pan and pour in vegetable oil (2-3 tsp). Place the chicken chunks in the pan and fry them on low heat. Turn the chicken chunks over to fry both sides. Stop the heat and add in the sauce that the chicken was marinated in. Start the heat again and simmer on low heat until the sauce becomes thick.
* Marinate longer if you want a stronger taste.

Add a little bit of grated ginger or chopped green onion after cooking, if you would like.

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Teriyaki Chicken & Barley

2-1/2 to 3 pounds frying chicken pieces
1/2 cup Kikkoman Teriyaki Marinade & Sauce
1 teaspoon vegetable oil
1 small onion, chopped
1 stalk celery, chopped
1 clove garlic, minced
1/4 cup pearl barley
1 small tomato, halved and sliced
1 tablespoon minced fresh parsley

Place chicken in large plastic food storage bag; pour in teriyaki sauce. Press air out of bag; close top securely. Refrigerate 8 hours or overnight, turning bag over occasionally.
Reserving marinade, remove chicken and place on rack of broiler pan. Add enough water to reserved marinade to measure 1-1/4 cups.
Heat oil in 2-quart saucepan over medium-high heat. Add onion, celery and garlic; sauté 2 minutes. Pour in teriyaki mixture; bring to boil. Skim off foam. Stir in barley and tomato; cover and simmer 1 hour.
Meanwhile, broil chicken 5 to 6 inches from heat source 35 to 40 minutes, or until chicken is no longer pink near bone; turn chicken over every 10 minutes.
Uncover saucepan; simmer 10 minutes longer.
Just before serving, stir parsley into barley mixture and serve with chicken.

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