The photo is not very appetizing. This was one of those instances where the magic of what I was doing removed any thoughts of archiving from my mind. By the time I realized I wanted to take a photo, all the nicely browned pieces were eaten and the day's natural light was fading fast (I much prefer shooting in natural light than the flash.)
I'm sorry to say that there isn't much of a recipe to speak of in this post, either. I wing this dish, based on experience. I hope you can give this idea time and repetition, too. It's worth it. Promise.
Ingredients:
* skinless boneless chicken breast (no reason you couldn't use skin-on chicken here)
* safflower oil
* garlic powder, salt, pepper, sugar
* Bragg's or coconut aminos (soy sauce substitute)
* mirin
Heat a pan that you will be able to cover, add oil.
Slice into the chicken breasts, but do not cut through. Alternately, you could pound the chicken. (The point is to allow the chicken to cook through in less time.)
Season the chicken with garlic powder, salt, pepper, sugar, to taste. I usually season just one side and let loose with the garlic powder, in particular. The sugar is critical for that teriyaki flavor.
Once the oil is hot, place chicken in pan. Tongs work nicely to place them gently, minimizing hot oil splash.
Add mirin (about 1/4 cup for about 1 lb. of chicken) and soy sauce substitute (2-3 Tbs) over the chicken, into the pan.
Cover and steam/braise/cook over a medium to medium-high for 5 minutes. The liquid in the pan should be bubbling merrily.
Uncover, flip the chicken over, cover and cook for an additional 5 minutes.
Turn off the heat and let sit for about a minute or two.
Serve sliced, with rice of choice and a veggie.
The chicken should be remarkably tender and moist, the flavor yummy. Tweak your seasoning and cooking time/stove top heat to your liking next time, if it doesn't quite do it for you the first time.
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