Marinate the chicken, garlic, ginger and teriyaki sauce together for an hour or so.
Heat the oil and add the chicken.
Sauté over high heat, till chicken is opaque.
Add 1-2 tbsp water and let it come to a boil, then simmer over low heat, till chicken is tender, stirring a few times.
Serve hot garnished with the
sesame seeds.
Teriyaki (kanji: 照り焼き; hiragana: てりやき) is a cooking technique used in Japanese cuisine in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar. Fish – yellowtail, marlin, skipjack tuna, salmon, trout, and mackerel – is mainly used in Japan, while white and red meat – chicken, pork, lamb, and beef – is more often used in the West. Other ingredients sometimes used in Japan include squid, hamburger steak, and meatballs. The word teriyaki derives from the noun teri (照り?), which refers to a shine or luster given by the sugar content in the tare (タレ?), and yaki (焼き?), which refers to the cooking method of grilling or broiling.Traditionally the meat is dipped in or brushed with sauce several times during cooking.This popular dish was originally created by Japanese cooks of the seventeenth century, when urbanization, changes in agricultural methods and exposure to new ingredients from abroad gave rise to new, innovative cooking styles. Chicken teriyaki The tare (タレ?) is traditionally made by mixing and heating soy sauce and sake (or mirin) and sugar (or honey). The sauce is boiled and reduced to the desired thickness, then used to marinate meat, which is then grilled or broiled. Sometimes ginger is added and the final dish may be garnished with spring onions.