 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
Ingredients:
6 boneless skinless chicken breast halves |
1/2 cup soy sauce |
1/2 cup mirin or 1/2 cup sake |
1 teaspoon gingerroot, minced |
1 garlic clove, minced |
2 tablespoons vegetable oil |
2 cups water |
2 tablespoons sugar |
2 scallions |
3 cups hot cooked rice |
Directions:
1. Mix soy sauce, mirin, gingerroot and garlic in medium glass or plastic bowl. Place chicken in soy mixture, marinate for 15 minutes.
2. Drain chicken, reserving soy mixture.
3. Heat oil in 12-inch skillet until hot.
4. Cook chicken over medium heat until brown on both sides and done, about 15 minutes.
5. Heat water, sugar and reserved soy mixture to boiling in 3-quart saucepan; boil and stir 2 minutes.
6. Stir in scallions (cut into 1/4 inch pieces green and white parts).
7. Cut each chicken breast half into 6 diagonal slices by holding the knife or cleaver at a 45-degree angle to the cutting surface.
8. Place 6 slices on rice in soup bowl.
9. Spoon hot liquid over chicken.
|
|