Judiyaki Chicken


Okay. It’s totally not your traditional teriyaki sauce. But I like it.
So we’ll call it “Judiyaki chicken”
1/4 cup Mirin (sweet rice wine)
2 or 3 fresh Thai firecracker chiles, chopped
1 piece of fresh ginger, about the size of ½ a deck of cards, peeled, sliced and crushed
1 head of garlic, separated, peeled and crushed
½ cup plus 2 tablespoons packed brown sugar.
3/4 cup soy sauce
Juice of ½ large orange
½ cup of pineapple juice
2 tbsp. honey
1 tsp. molasses (trust me on this).
Mix together and simmer over low heat for 20 minutes or until nice and thick.
I used one boneless, skinless chicken breast cut into chunks.
Heat 1 tbsp. oil in a wok if you’re fancy – or in a medium skillet if you’re in a hurry and don’t want to dig out your wok.
Toss the chicken chunks in the oil and cook over medium high heat until no longer pink.
When you see the chicken getting slightly golden colored, spoon in some of the sauce.
I probably used ½ a cup of it total.
Simmer those bad boys for 5-10 minutes.
(This is where you’re totally allowed to get creative and add broccoli, carrots, bean sprouts, water chestnuts or whatever, btw. Just add more sauce with your veggies so it’s not too dry).
Serve over rice.