Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, sake marinated chicken breast. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Combine sake, sesame oil, ginger, garlic, water and soy sauce in a small bowl. Pour the mixture over the chicken, making sure it is well coated. Heat an oiled pan (I used cast iron) sear chicken on both sides. Heat an oiled pan (I used cast iron) sear chicken on both sides.
Sake marinated chicken breast is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Sake marinated chicken breast is something that I’ve loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can have sake marinated chicken breast using 6 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Sake marinated chicken breast:
- Take 2 tbsp seasoned rice wine vineger
- Make ready 1 cup vegie oil
- Make ready 1 cup sake
- Get 2 piece frozen boneless skinless chicken breast
- Take 1/2 cup water
- Prepare 1 tbsp cornstarch
The savoriness from the soy sauce and slight sweetness from the honey not only imparts a wonderful flavor to the chicken but also a shiny golden glaze on the surface. The sake or Japanese rice wine tenderizes the meat and help remove any odor. If you couldn't find sake, you can substitute it with dry sherry. You'll simmer a mixture of soy sauce, sake, mirin, brown sugar, green onions, ginger, and a touch of vegetable oil, just long enough to dissolve the brown sugar and meld flavors.
Instructions to make Sake marinated chicken breast:
- Put all ingredients in ziplock bag marinate for about 2 hours
- Heat an oiled pan (I used cast iron) sear chicken on both sides
- Turn down heat to medium pour in marinade and cover cook for 1 hour (liquid will boil) remove chicken
- Mix water and cornstarch add to left over sauce in pan to thicken pour over chickem
If you couldn't find sake, you can substitute it with dry sherry. You'll simmer a mixture of soy sauce, sake, mirin, brown sugar, green onions, ginger, and a touch of vegetable oil, just long enough to dissolve the brown sugar and meld flavors. Add chicken and mix to coat. Yep, tender, juicy chicken is entirely a function of not overcooking it. Marinating Does Not Add Moisture to Chicken.
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