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Sake Chicken

This is a very quick and simple recipe, yet quite delicious. It turns out juicy and tender every time. Everyone in the family loves this chicken.

Ingredients:

• 3 - 4 chicken breasts, boneless, skin on or skinless
• 1/4 cup mirin (sweet rice wine)
• 1/4 cup soy sauce
• 2 tbs sake (dry rice wine)
• 2 tbs white sugar
• 1 tsp ginger, grated
• 1 tsp minced garlic
• 1 tbs sesame oil, canola or vegetable oil

Directions:

1. Rinse chicken and pat dry.  Pierce each chicken piece a few times on each side.
2. Except for oil, mix all other ingredients in a small bowl until well combined and sugar is dissolved.
3. Add chicken and marinate at room temperature for 15 minutes. If marinating any longer, be sure to refrigerate. However, the short marinade time in this recipe is surprisingly just the right amount of time.
4. Heat oil on medium high heat in skillet.
5. Drain chicken well from marinade, reserving marinade.
6. Add chicken to skillet and cook for 3 to 4 minutes until chicken has browned. Turn over and brown other side.
7. Add marinade liquid to skillet with chicken and cover tightly.
8. Turn heat to low, cook for about 10 minutes until chicken is cooked through.
9. Remove lid and simmer until the sauce starts to thicken.
10. Remove chicken from pan, let rest a couple of minutes. While chicken is resting, place sauce in very small bowl for dipping chicken.
11. Slice chicken into thin strips. Serve with dipping sauce.

Comments:

- I usually cook this using boneless, skinless chicken breasts.

- You may use chicken thighs if desired.

Tips:

-  If sauce is too thick, add a little soy sauce.

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