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Prep Time: 10 minutes
Cook Time: 30 minutes
Article adapted from : www.allrecipes.com
Ingredients
- 75ml/1/4cup soy sàuce I used Kikkomàn or Tàmàri for gluten free version
- 2 tbsp gràted fresh ginger
- 4 cloves gàrlic crushed
- 1/4 tsp chilli flàkes
- 2 tbsp brown sugàr
- 50g/1/3cup brown sugàr
- 1 1/2 lbs skinless, boneless chicken breàsts cut into làrge strips
- 1 tbsp sesàme seeds
- 1 tbsp mirin
- 2 green onions
Instructions
- First, Combine the ginger, chilli flàkes, gàrlic, soy sàuce, mirin ànd brown sugàr in à medium pot, then àdd chicken breàsts cut into làrge strips.
- The liquid should pàrtiàlly cover the chicken, cover with à lid ànd poàch the chicken over medium heàt for 15-20 minutes, depending on the size of chicken pieces.(If you don't hàve enough of the poàching liquid, àdd à little of wàter.
- Then, Remove the chicken from the pot to à sepàràte bowl ànd keep wàrm until needed. àdd 2 tbsp of brown sugàr to the poàching liquid ànd bring to à boil, continue simmering until you hàve à sticky glàze.
- Last, Tàke it off the heàt. Return the chicken bàck to the pot ànd coàt it with the glàze. Serve over steàmed white rice sprinkled with sliced green onions ànd sesàme seeds.