Today’s recipe is a super-simple classic, which is pretty much the only kind I’m interested in these days. Complicated things aren’t classic, they’re just archaic.
First, for the sauce, mix together 4 Tablespoons of gluten-free soy sauce, 4 Tablespoons of white cooking wine, and 2 Tablespoons of sake. It’s just Japanese alcohol, and you can substitute more white cooking wine if you don’t want to bother getting this specialty ingredient. But sake is actually my favorite kind of boozey drink, so I like to serve the rest of the little bottle alongside the meal (to the adults, anyway.)
Put all this in a ziplock bag with about a pound of boneless chicken pieces (thighs or breasts, it doesn’t matter,) then add in 2 Tablespoons of sugar. Toss the bag in the fridge and let it marinate for as long as you can spare, anywhere from 1 to 24 hours.
Pour all the contents of the bag into a large pan with a lid, then sprinkle about 10 ounces of broccoli on top. It can be frozen or fresh, and truth be told it doesn’t even have to be broccoli; you could make it with snow peas, or asparagus, or green beans, whatever strikes your fancy. This recipe is as flexible as an Olympic gymnast.
Put the lid on, and simmer over medium-low heat until the chicken is cooked through, about 8-10 minutes.
Remove the chicken and slice it into pieces for serving.
Meanwhile, continue to simmer the remaining sauce with the lid off until it thickens. I was having a hard time seeing the sauce underneath the broccoli, so I shoved it all to one side. Kind of a yin and yang thing, vegetables vs. the sugary sauce.
Toss the chicken back in, and serve over rice. Couldn’t be easier. Couldn’t be tastier.
Happy Eating!
Chicken Teriyaki
1 lb. chicken pieces
4 Tbs gluten-free soy sauce
4 Tbs white cooking wine
2 Tbs sake
2 Tbs sugar
10 oz. broccoli
I vote for snow peas and brown rice.