Teriyaki Glazed Chicken- From Scratch
After so many years of trying and making many Chinese recipes I almost became an expert on how to make a number of Chinese dishes. Teriyaki Chinese Chicken is one of my favorites. I watched one program about coking once on one of the Russian channels and watched how the host of the program made this recipe, but she had a whole list of many different spices that I could not memorize and I adapted her recipe to my recipe by using spices that I had home at that time. It came out perfect!
For 2 servings you will need:
• 2 chicken breasts
• 11/2 cup of any cooking wine, I am using Sherry cooking wine
• ½ cup of water
• ¼ cup of soy sauce
• 1 ½ tablespoon brown sugar
• 2 Anise stars
• 2 dry vanilla sticks
• ½ inch thick piece of fresh ginger root
In the large skillet bring together brown sugar, Anise stars, vanilla sticks and ginger.
Turn it to medium and cook for a few minutes until edges of sugar start melting then add soy sauce and wine do not worry if it will start bubbling just turn the temperature down and cook for about 2 minutes. Add chicken to this cooking sauce and continue to cook your chicken for about 25-30 minutes on low temperature turning it from side to side until sauce starts thickening.
To prevent sauce from burning add a little water. Chicken will be ready when internal temperature turns 165F.
Serve chicken with any steamed vegetables and Viktoria’s Fried Rice