Monday, September 21, 2009

Teriyaki Chicken Bento

Just prepared this for lunch. Hubby simply loves Teriyaki :)

Teriyaki Chicken Bento

Recipe for Teriyaki Chicken (Updated)
2 chicken thighs (best if boneless but with skin)
Marinade for at least 3hrs (best overnight) in:
3 tbsp soya sauce
3 tbsp mirin
1 tbsp sugar
1) Remove excess fats from the chicken thighs. Marinade the chicken thighs well, best overnight.
2) Remove thighs from marinade & keep the leftover marinade sauce aside.
(You will use it for brushing on the chicken during baking or for cooking vegetables.)
3) Either pan fry the chicken or bake it in the oven.
To oven bake:
1) Preheat oven to 140-160 degrees. Place chicken thighs on baking pan with skin face down.
2) Bake for 20 mins on each side, brushing some leftover marinade over the chicken for greater flavour.
3) Use the skewer to test if its cooked. Bake for a longer time if necessary.
4) Cut & serve hot.
To pan fry chicken:
1) Heat 1 tbsp oil in the pan. Place chicken thighs into the pan.
2) Prepare 1 cup of water & pour a little at a time to cook the chicken. Once the sauce thickens, add a little more water. This cooks the chicken without burning the sauce & the chicken.
3) Turn the chicken over occasionally till cooked.
4) Cut & serve.
For Teriyaki Sauce:
Pour some leftover Teriyaki marinade, add some water. Boil & let the sauce thickens. Pour over the Teriyaki Chicken.
For Vegetables in Teriyaki Sauce:
Pour the remainnder Teriyaki Marinade into the wok/pan, adding some water if necessary.
Put in the vegetables of choice. Cook & serve together with the Teriyaki Chicken.

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