Take Out at Home: Chicken Teriyaki

• 2 Tablespoons White Wine
• 1/4 cups Mirin
• 1/4 cups Low Sodium Soy Sauce
• 2 Tablespoons Light Brown Sugar
• 2 teaspoons Grated Fresh Ginger
• 4 spears Scallions, Sliced
• 1 teaspoon Sesame Oil
• 2 pieces Boneless, Skinless Chicken Breasts, Cubed
• 1/2 Tablespoons Vegetable Oil
• 1 cup Cooked Brown Rice, To Serve

1. In a large bowl, mix together the wine, the mirin, soy sauce, sugar, ginger, scallions, and sesame oil.
2. Add the cubed chicken and coat each one of them in the sauce.
3. Leave to marinate in the sauce for about 20 minutes.
4. Heat vegetable oil in a large frying pan (with a lid) and using a slotted spoon, transfer the chicken pieces to the pan and cook until the outside of the cubes are no longer pink.
5. Pour the marinade over the chicken and bring to a boil.
6. Cover the pan with its lid and turn down the heat.
7. Cook for another 5 to 10 minutes, until the chicken is cooked through and the sauce had thickened a great deal.
8. Once the sauce is thick and coats the chicken, spoon from the pan and add to a plate.
9. Serve with a side of rice and garnish with scallions.

white wine, mirin, soy sauce, light brown sugar, fresh ginger, scallions, sesame oil, chicken breasts, vegetable oil, brown rice

Taken from tastykitchen.com/recipes/main-courses/take-out-at-home-chicken-teriyaki/ (may not work)