Chicken Teriyaki - New Version
Method1. Trim any fat or gristle from chicken.
2. Mix marinade ingredients in a bowl or Ziploc bag. If you measure oil first then honey will glide off spoon.
3. I like to heat marinade in microwave for about 20-30 seconds so honey thins and blends more easily.
4. Cut chicken breast into 1-2" cubes with scissors
5. Place chicken strips in container with marinade and refrigerate for at least 4 hours and preferably overnight. The chicken will turn quite a dark brown from the soy sauce.
6. Preheat 8-10" nonstick skillet. Add all the chicken and marinade and cook over medium to high heat for about 4 minutes until chicken is cooked. You don't need to actually 'stir fry' the chicken, but you do need to flip the chicken pieces so they cook on all sides. The marinade should be starting to caramelize and be sticky. Check the chicken prior to end of cooking time as depending on thickness of chicken, coldness and heat of skillet the chicken could be cooked sooner. If you cook a larger quantity it can also take longer to cook with more chicken in the pan. The chicken should have no pink showing in the center but don't overcook.
7. Serve the chicken in a bowl with the cooked marinade sauce and toothpicks.
Note about ginger
Fresh ginger looks like nobbly fingers. Peel it with a sharp knife. Cut into slices about the thickness of a quarter and chop finely. 'Christopher Ranch' makes a small 2-3 oz jar of crushed fresh ginger that keeps well in the fridge. If you use fresh ginger, it can be stored by placing peeled, sliced ginger in a glass spice jar and covering with sherry and refrigerating. The sherry acts as a preservative and can also be used in Chinese cooking as it absorbs flavor from the ginger.
Oonagh Williams, proprietor of Royal Temptations, has a Culinary Arts degree, offers catering from 6-60 people, teaches a variety of classes in International Cooking, and makes regular appearances on WMUR ABC Channel 9's Cooks' Corner. You can contact Oonagh at 603-424-6412.