Many popular Japanese dishes are prepared by broiling. This method of cooking over high heat makes food crisp on the surface and tender and juicy inside. Meat, seafood, and vegetables are all delicious prepared as yakimono. One of the tastiest yakimono dishes is teriyaki, meat or seafood with a sauce that gives it a shiny, glazed coating. As an alternative cooking method to broiling or grilling, stir frying achieves a similar result.
For Teriyaki Sauce: For Stir Fry:
- 1⁄2 cup dark soy sauce
- 3 tablespoons sugar
- 1 teaspoon rice vinegar cubes
- 1 teaspoon fresh ginger root
- 3 tablespoons sesame seeds
- 1 tablespoon cornstarch
- 1 tablespoon water
For Stir Fry:
- 1 tablespoon vegetable oil
- 450g boneless chicken breast, cut into bite-size cubes
- 1 cup shredded carrot
- 1 cup fresh mushrooms, sliced thin
- 1 cup broccoli, chopped into bite-size cubes
- 1 can sliced water chestnuts, drained (optional)
- 2 green onions, sliced thin (white section plus 2 inches of the green section)
In a small bowl, whisk together soy sauce, sugar, ginger root and sesame seeds. Dissolve cornstarch in 1 tablespoon water and stir into the sauce mixture; set aside.
In wok or large frying pan over high heat, heat oil and stir-fry chicken 2 minutes. Add vegetables and cook about 2 more minutes until chicken loses its pink color and vegetables soften.
Add sauce to pan and cook, stirring, until heated through and sauce is thickened. Serve on a bed of rice or chow mein noodles.