One of my fave cuisines is Japanese. Most of their dishes are super easy to make. In fact, you don’t need to be a seasoned cook to whip this one up.
Yield: 3-4 servings
Prep time: 10 hours
Cook time: 10 minutes
1 pound boneless skinless chicken thighs, cubed into 1-inch chunks
1/4 cup light soy sauce
1/4 cup sweet rice wine
1/4 cup sake
1 tablespoon honey
1/2 teaspoon fresh ginger, grated
2 teaspoons olive oil
2 teaspoons sesame seeds, toasted
1. In a large bowl, combine chicken, soy sauce, sweet rice wine, sake, honey, and ginger. Mix well. Cover with saran wrap and let sit in the fridge for several hours or overnight.
2. Drain the chicken, reserving the marinade.
3. In a small saucepan over medium heat, pour the reserved marinade and boil gently for about 5 minutes, or just until thickened. Set aside.
4. Heat the oil in a skillet over medium heat. Add the chicken and cook until no longer pink and cooked through. Pour the sauce over and simmer for 3 minutes.
5. Garnish with toasted sesame seeds. Serve hot with steamed white rice.
Recipe adapted from Casa Veneracion