Chicken Teriyaki Pasta
Serves 4 people
Prep time: 20 minutes
Cook time: 30 minutes
- Teriyaki is a technique used in Japanese cooking where foods are broiled or grilled with a glaze made out of soy sauce, mirin, and sugar.
- 900 g boneless chicken
- 350 g cooked spaghetti
- ½ cup Japanese soy sauce
- ½ cup mirin
- ½ cup Japanese sake
- ½ cup sugar
- 50 g yellow onion, chopped
- 4 thin slices of peeled ginger
- 2 cloves garlic, smashed
- 10 Italian basil leaves
- 2 Tbsp oil
- 1 Tbsp cornstarch
- 1 tsp of toasted sesame seeds for garnish
- Olive oil
- Try to maintain chicken at ½ inch thickness.
Cook the pasta
Cook the pasta in a pot of boiling salt water accordingly to package instructions until al dente.
Drain into a bowl and stir well with olive oil drizzle.
Prepare the teriyaki sauce
Combine ½ cup Japanese soy sauce, ½ cup mirin, ½ cup Japanese sake, ½ cup sugar, chopped yellow onions, peeled ginger slices and smashed garlic cloves.
Bring to boil over high heat, and then to a gentle simmer. Cook for 8 to 10 minutes. Strain and discard the solids. Set aside.
Prepare the chicken
Season both sides of chicken with salt.
Heat pan with oil on high heat, and cook the chicken until deep golden brown. Flip the chicken and cook until just cooked through.
Rest the chicken on a cutting board for 5 minutes. Cut with a sharp knife against the grain.
Assemble the dish
Combine the chicken and 1 cup of the teriyaki sauce in a pan on medium high heat, and bring sauce to a simmer.
In a small bowl, mix 1 Tbsp cornstarch and 1 tbsp water until smooth. Pour into the pan and stir.
Let the mixture simmer for about 1 to 2 minutes, until slightly thickened.
Add in the pasta and toss frequently. Add more teriyaki sauce, if needed. Divide into plates and sprinkle the basil leaves and sesame seeds on top.
Ready to serve.