Traditional teriyaki chicken with grilled vegetables

Name: Traditional teriyaki chicken with grilled vegetables
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Cuisine: Argentine
Ingredients: 1 boneless chicken breast; 4 tablespoons soy sauce; 2 tablespoons sugar; 2 tablespoons mirin; 2 tablespoons sake; 5 asparagus spears; 3 eggplant slices of 2 cm; Required amount of oil; Salt and pepper to taste; 1 pinch of whole sesame seeds; 1 pinch of black sesame seeds

⏱ 30 min in total🔪 15 min prep🍳 15 min cooking🍽 1 portieEasy

Juicy chicken breast glazed in a homemade teriyaki sauce of soy sauce, mirin, and sake, served with grilled asparagus and eggplant.

Ingredients

🍽 1 serving

1 boneless chicken breast
4 tablespoons soy sauce
2 tablespoons sugar
2 tablespoons mirin
2 tablespoons sake
5 asparagus spears
3 eggplant slices of 2 cm
Required amount of oil
Salt and pepper to taste
1 pinch of whole sesame seeds
1 pinch of black sesame seeds

Method

1
Remove the woody bottom end of the asparagus and cut the eggplant slices. Brush the vegetables with a little oil.
2
Clean the chicken breast by removing excess fat and lightly drizzle it with oil.
3
Place the chicken and vegetables on a very hot cast-iron skillet (frying pan), placing the vegetables in a section with lower heat.
4
While the ingredients brown, prepare the sauce by mixing the soy sauce, mirin, sake, and sugar in a skillet (frying pan) over medium heat.
5
Once the chicken is seared on the outside, remove it from the skillet (frying pan) and cut it into pieces on the bias.
6
Incorporate the chicken pieces into the skillet (frying pan) with the sauce and continue cooking, basting the meat constantly as the liquid takes on the consistency of a thick syrup and glazes the pieces.
7
Plate the glazed chicken next to the grilled vegetables, season with salt and pepper to taste, add another drizzle of hot sauce, and garnish with the sesame seeds.