Chicken teriyaki
This is my Japanese MIL's recipe.
Note: I usually double or triple the marinade/sauce and mushrooms because everyone seems to use a lot when scooping onto their rice. I recommend at least doubling them.
Marinade/Sauce
1/2 cup soy sauce
1/2 cup vegetable oil
3 tbs rice wine vinegar
3 tbs honey
1 tbs fresh ginger, finely grated
1/2 tsp garlic
4 boneless, skinless chicken breasts
1 large pack of whole (white button) mushrooms, cleaned
Mix all marinade/sauce ingredients. Pour into large ziplock bag. Put chicken into ziplock bag and refrigerate for 24 hours. Shake and turn bag every so often to remix ingredients and marinate chicken evenly on both sides.
Remove chicken from marinade after 24 hours. Set marinade aside.
Grill or bake chicken.
While the chicken is cooking, put reserved marinade in pan with mushrooms and bring to boil.
Reduce heat and simmer for 30 minutes with lid off, cooking mushrooms and reducing the sauce to a thicker consistency.
Once everything is done, place cooked chicken into a dish and pour the sauce/mushrooms on top.
Serve with sticky rice. (Instructions for sticky rice in
this thread.)
Optional: If you want your sauce a little thicker, mix 3 tbs flour with 3 tbs water, making sure there are no lumps. Bring marinade back to boil and pour flour mixture in while stirring the sauce very vigorously, making sure the sauce does not get lumpy. Simmer for another 10 minutes.
I don't use sliced mushrooms because they seem to absorbed too much of the sodium and become too salty.
One quick tip on using fresh ginger... By far the easiest way to use it is to peel the ginger root completely and store it in a heavy duty freezer bag (with the air all pushed out of it) in the freezer. Anytime you need fresh ginger, grab it out, grate the amount you need (grate it finely...a microplane hand grater or zester works perfectly) and then toss the unused portion back in the freezer. Frozen ginger is much easier to grate. When adding it to your recipe, don't forget to add the juice it creates, too.