Teriyaki Chicken Pansy Style
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- 1 -2 large
- boneless skinless chicken breasts
- 1/3 c
- soy sauce
- 2/3 c
- sherry cooking wine
- 4 Tbsp
- 1 clove
- garlic, thinly sliced
- lots of white rice
1Preheat a large non stick skillet over medium - high heat.
2Mix the soy, sherry and sugar in a small bowl. Stir often to dissolve sugar.
3Brown the chicken tenders on both sides, 2 minutes per side, and set aside.
4Stir the soy mixture. Pour 3 tablespoons of water into the skillet and reduce heat to medium. Add soy mixture and stir well to blend. Bring to a fast simmer and add the garlic and the chicken. Let simmer for 5-7 minutes, flipping chicken every two minutes or so.
5Remove from heat, thinly slice the chicken and return to the pan. Stir well to coat, and serve chicken and sauce over rice.