Chicken With Ginger Citrus Teriyaki Glaze

Recipe Ingredients

		Glaze
1/4 cup	59ml	Soy sauce
1 cup	237ml	Mirin (sweet rice wine)
1/4 cup	59ml	Citrus-flavored soy sauce
1/4 cup	49g / 1.7oz	Sugar
1/4 cup	59ml	Water
1		Ginger root - (2" long) - minced
		Assembly
1 1/2 lbs	681g / 24oz	Boneless skinless chicken breasts
		Salt - to taste
		Freshly-ground black pepper - to taste
3 tablespoons	45ml	Oil - (to 4 tbspns)
2		Green onions - thinly sliced
		Japanese Steamed Rice
1 1/2 cups	240g / 8.5oz	Short-grain rice such as Calrose, Botan,
		Or Nishiki
2 cups	474ml	Water

Recipe Instructions

For the Glaze: Combine soy sauce, mirin, citrus soy sauce, sugar, water and ginger root in small saucepan and simmer over medium heat until slightly thickened, 10 to 15 minutes. (Makes about 1 1/2 cups)

For the Japanese Steamed Rice: Combine rice and water in small pot. Bring to simmer over medium heat, cover and cook until rice is soft and water is absorbed, 15 to 20 minutes. Remove from heat and fluff before serving.

For Assembly: Season chicken breasts with salt and pepper to taste. Saute in oil in medium skillet over high heat or grill chicken breasts on high heat for 3 to 5 minutes on each side.

Serve chicken over Japanese Steamed Rice. Top each serving with sliced green onions, then drizzle about half of sauce over chicken. (Refrigerate leftover sauce for another use.)

This recipe yields 4 servings.

Each serving: 310 calories; 1,343 mg sodium; 74 mg cholesterol; 9 grams fat; 22 grams carbohydrates; 32 grams protein; 0.09 gram fiber.

Source:
The Los Angeles Times, 11-10-1999

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