Ingredients
- 1/2 teaspoon salt
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cumin
- 1/2 teaspoon ground cloves
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon chili powder
- 1/4 teaspoon turmeric
- 1 lb skinless, boneless chicken thighs (you can use breasts, but the thighs are more flavorful)
- 1 large red onion, chopped (about 1 cup)
- 5 cloves garlic, minced
- 2 jalapeño peppers, seeded and minced
- 2 Tbsp olive oil or grapeseed oil
- 1 14-oz can coconut milk
- 2 teaspoons cornstarch
- 1 teaspoon Worcestershire sauce
- 3 Tbsp fresh basil leaves, chopped
- 1 Tbsp finely chopped fresh ginger
Method
1 In a small bowl, mix together the salt, ground coriander, cumin, ground cloves, cinnamon, ground cardamom, black pepper, chili powder, and turmeric. Set aside.
2 Rinse chicken, pat dry. Cut into 1-inch pieces. Put into a bowl and sprinkle the spice mix over all the pieces. Coat well and let sit for 30 minutes at room temperature or in the refrigerator for 1 to 2 hours.
3 In a large skillet heat 1 Tbsp oil on medium high heat. Add the onions and jalapeños and cook for 3 minutes. Add the garlic and cook for 1 minute more. Remove the onions, peppers and garlic from the pan and put into a medium sized bowl. Set aside. Use the same pan for the next step.4 Add 1 Tbsp oil to the skillet and heat on medium high heat. Add one half of the chicken pieces, spreading them out on the pan so they are not crowded. Brown for a few minutes on each side. When the chicken pieces are cooked through, and no pink remains, remove from pan, add to the bowl with the onions. Cook the second batch of chicken pieces the same way. Remove from pan, add to bowl with onions.
5 Add the coconut milk, minus a couple tablespoons, to the skillet. In a small bowl, mix the remaining coconut with the corn starch to dissolve the corn starch. Add the corn startch mixture back to the skillet with the coconut milk. Cook on medium heat and stir till thick and bubbly. Mix in the worcestershire sauce. Add chicken mixture, basil, and ginger. Cook 2 minutes more to cook through.
Serve over rice.
Ingredients
- 3/4 cup soy sauce* (or mix tamari** and water in equal proportions to make 3/4 cup)
- 3/4 cup sake
- 3/4 cup mirin
- 4 Tbsp sugar
- A 1-inch piece of ginger, grated fine
- 4 skinless, boneless chicken breasts, about 1 1/4 to 1 1/2 pounds total (set out for 30 minutes to come to room temp)
- 2-3 Tbsp sesame seeds
*Use gluten-free soy sauce for gluten-free version.
**If you are using tamari instead of soy sauce, use half as much, as tamari is more concentrated than soy sauce.Method
1 Mix the grated ginger, sugar, soy sauce, sake and mirin in a pot and bring to a boil. Add the chicken breasts, return to a simmer, then lower the heat to the lowest possible setting (warm if you can), on your smallest burner, and cover. The idea is to cook the chicken as gently as possible, below a simmer. Cook for 20 minutes. If you are working with somewhat large chicken breasts, you may need to cook them longer, or cut them in half before cooking.
2 While the chicken is poaching, toast the sesame seeds in a dry pan until they begin to brown. Move to a small bowl and set aside.
3 Remove the chicken breasts from the teryaki sauce, set on a plate and wrap with foil. Bring the sauce back to a boil and boil vigorously until the sauce is reduced to a syrup, about 8-10 minutes. Keep an eye on the sauce, stirring it occasionally.
To serve, slice the chicken breasts, cover with the teriyaki sauce and sprinkle sesame seeds on them. Serve with plain white rice.
Three Teacup Chicken Recipe
Ingredients
- 1/4 cup soy sauce (use gluten-free soy sauce for gluten-free version)
- 1/4 cup rice vinegar
- 1/4 cup sugar
- 1 1/2 Tablespoons Shaoxing wine or dry sherry
- 1 Tablespoon sesame oil
- 6 garlic cloves, smashed
- 8 1/4-inch-thick slices of peeled ginger
- 6 scallions, chopped
- 1 teaspoon Sichuan peppercorns or 1 diced red chili pepper(optional)
- 2 lbs. chicken breast or thighs cut into bite-sized pieces
- 2 star anise or pinch of anise seed (optional)
- 1/2 cup water
Method
1 Make the braising liquid: In a bowl combine the soy sauce, rice vinegar, sugar, and Shaoxing wine together and mix well. Set aside.
2 Heat a wok or large saute pan on high heat until a drop of water will evaporate within 1-2 seconds. Place the oil in the wok and swirl. Add the garlic, ginger, scallions, and Sichuan peppercorns/chili pepper if using and stir-fry for 30 seconds or until fragrant.
3 Add the chicken and stir-fry until no pink on the surface remains (you just want to sear the outside nicely).
4 Add the braising liquid and star anise or anise seed if using and cook for 1 minute ensuring that the chicken is well coated in the braising liquid. Add the water and cover and cook for 4 more minutes or until the chicken is cooked through and no pink remains. Serve immediately over rice with hearty amounts of the broth. Garnish with a little extra chopped scallion.
Chicken is pan-fried after being marinated in soy sauce based sweet sauce.
Ingredients:
- 3/4 lb chicken breasts or thighs
- 2 Tbsp sake
- 4 Tbsp soy sauce
- 4 Tbsp mirin
- 2 Tbsp sugar
- grated ginger
Preparation:
Poke chicken using a fork. Mix other ingredients in a bowl. Marinate the chicken in the mixture for 15 minutes in the refrigerator. Heat some vegetable oil in a frying pan. First, fry the skin side of the chicken on medium heat until the skin is browned. Turn the chicken over to fry the other side on low heat. Pour the sauce used to marinate chicken in the pan. Cover the pan and steam cook the chicken on low heat until done. Remove the lid and simmer until the sauce becomes thick. Stop the heat. Slice the chicken and serve on a plate. Pour thickened sauce over the teriyaki chicken. Garnish with grated ginger if you would like.
Serving Size: 4
Ingredients:
10 ounces ramen or egg noodles
12 ounces boneless and skinless chicken breast, cooked and cut into strips
2 onions, julienned
1 red bell pepper, julienned
5 ounces bean sprouts
1 cup napa cabbage, coarsely chopped
3 tablespoons vegetable oil
6 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons sesame oil
2 tablespoons sesame seed
4 green onions, chopped
Directions:
- Cook noodles according to package instructions. Drain.
- In a bowl, combine onions, bell pepper, bean sprouts, cabbage and chicken. Add cooked noodles, mix well.
- In a wok or large skillet, heat vegetable oil over high heat. Add noodle and vegetables mixture and stir-fry until golden brown, 4-5 minutes. Add soy sauce, mirin and sesame oil; toss well to coat.
- Divide the noodles evenly among individual plates, sprinkle with chopped green onions and sesame seed and serve.
