Home-style teriyaki chicken without mirin

Ingredients

• 800 gChicken, broiler or fryers, breast, skinless, boneless, meat only, raw
• 80 gSoy sauce made from soy and wheat (shoyu)
• 80 gAlcoholic beverage, rice (sake)
• 45 gSugars, granulated
• 80 gBeverages, water, tap, drinking
• 10 gOil, olive, salad or cooking

Method

1. Pat chicken dry and cut into even 3 cm cubes. Mix soy sauce, sake, sugar and water in a small bowl.
2. Heat 10 g oil in a wide nonstick pan and cook the chicken on all sides for five minutes. Keep the oil and juices in the sauce.
3. Add the sauce, reduce heat and cook uncovered eight minutes; turn often so reduction coats chicken glossy.
4. Continue until sauce clings to meat and the largest cube reaches 74 °C; serve at once without a side included in the recipe.