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Preparation time: 30 minutes; 20 to 60 minutes marinating time
Cooking time: 10 minutes
Spice meter: Mildly spiced
1-1/2 pounds boneless chicken breasts
3/4 cup Teriyaki Sauce
2 scallions, white and green parts, sliced
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Cut the chicken into 1 to 1-1/2 inch strips.
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In a shallow dish, combine the chicken strips and teriyaki sauce and toss to coat evenly. Cover and marinate in the refrigerator for 20 to 60 minutes, turning the chicken once or twice.
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Remove the chicken from the marinade but reserve the marinade for basting. Thread the chicken onto 8 skewers.
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Preheat the grill or broiler. Grill or broil, basting with some of the marinade and turning the skewers occasionally, until the chicken is cooked through, about 7 to 10 minutes.
Teriyaki Sauce
This classic Japanese marinade can be used for steaks, pork chops, pork tenderloin, and chicken cutlets, as well as for tuna or salmon steaks. It will keep for 2 to 4 weeks in the refrigerator. The recipe can be halved or doubled.Yield: About 1 cup
Preparation time: 10 minutes
Cooking time: 5 minutes
Spice meter: Mildly spiced
2/3 cup soy sauce
1/3 cup mirin or dry sherry
2 tablespoons sake or water
3 tablespoons sugar or honey
2 plump cloves garlic, pressed or minced
1-inch piece fresh ginger, minced
2 teaspoons Chinese sesame oil (optional)
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Combine all the ingredients in a saucepan over medium-low heat. Simmer, stirring once or twice, until the sugar is dissolved, about 3 to 5 minutes. Do not boil.
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Cool completely before using as a marinade. Store the sauce in a covered container in the refrigerator until you’re ready to use it.
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To use, pour the marinade over the meat, poultry, or seafood and turn the food to coat it. Marinate in the refrigerator for a minimum of 20 minutes or up to 1 hour, turning occasionally. Broil or grill the food until it’s cooked as you prefer.