How to cook Chicken teriyaki with basil
Prep time: 15 minutes
Cooking time: 10 to 12 minutes
Yields: 4 with steamed rice
1 tbsp grated ginger
2 tbsp mirin
3 tbsp soy sauce
3 tbsp sesame oil
½ tsp sugar
2 tbsp oyster sauce plus 1 tbsp for later use
½ tsp ground pepper
1 tbsp cornstarch
2 ½ lbs boneless and skinless chicken thighs cut into strips
4 tbsp cooking oil.
½ cup chicken broth.
Combine all ingredients, (ginger to chicken) cover tightly and keep in the fridge
overnight to develop flavor.
Pre heat oil for a minute then add the chicken (saving the left over marinade) and
brown chicken for 6 to 8 minutes stirring occasionally.
Remove from the pan. Clean the pan.
Using the same pan,
Add broth to the marinade and add 1 tbsp oyster sauce. Whisk well.
Place broth into the pan and bring to a boil about 1 minute.
Add chicken back, stir and cook for another 2 minutes.
Add basil leaves, stir and cook for a minute.
Cover and turn off heat to allow carryover cooking to wilt the basil leaves.