Teriyaki chicken is a Japanese dish made by pan-searing chicken and coating it in a sweet and savory sauce over rice. A sprinkle of Ume Umbra adds a bright tangy kick that beautifully balances the rich glaze.
Vegan option: Great with firm tofu, tempeh or mushrooms such as shiitake or king oyster mushrooms.
Ingredients (2 servings):
Chicken
- 10-12 oz chicken breast or thighs, cut into bite-size pieces
- 1 tbsp cooking sake
- ½ tsp salt
- 1 tbsp potato starch
Sauce
- 1 1/2 tbsp soy sauce
- 1 1/2 tbsp mirin
- 1 tbsp cooking sake
- 1 tsp sugar
To serve
- 2 cups cooked short grain rice
- 1 cup shredded cabbage
- 1 green onion, sliced
- WHERE THE WILD THINGS EAT Ume Umbra
Instructions
- In a bowl, combine chicken, cooking sake and salt. Let marinate for 10-15 minutes. Stir in potato starch until chicken is lightly coated.
- Heat a pan over medium-high heat. Add the chicken and cook for 6-8 minutes turning occasionally until browned and cooked through.
- In a small bowl, mix soy sauce, cooking sake, mirin and sugar. Pour into the pan and cook for 1–2 minutes, stirring until the sauce thickens slightly and coats the chicken.
- Place warm rice in a bowl and top with shredded cabbage, glazed chicken and green onions. Sprinkle with Ume Umbra and enjoy!
