Baby Chicken Teriyaki Recipe

Cooking Instructions

1. 1

   Prepare the Marinade

   In a bowl, mix the soy sauce, mirin, brown sugar, sesame oil, grated ginger, minced garlic, and a pinch of salt and black pepper. Stir until the sugar is dissolved.

2. 2

   Marinate the Chicken

   Add the baby chicken pieces to the marinade, ensuring they are well coated. Cover and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.

3. 3

   Cook the Chicken

   In a large skillet over medium-high heat, add a little sesame oil. Remove the chicken from the marinade (reserve the marinade) and cook the pieces until they are golden brown and fully cooked, about 6-8 minutes. Remove from the skillet and set aside.

4. 4

   Sauté the Vegetables

   In the same skillet, add the sliced Japanese aubergine and red onion. Sauté for about 5 minutes until they are tender.

5. 5

   Combine and Sauce

   Return the cooked chicken to the skillet with the vegetables. Pour the reserved marinade over the chicken and vegetables, and cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.

6. 6

   Serve

   Remove from heat and sprinkle with fresh herbs. Serve hot over steamed rice or noodles.