How to make Chicken Teriyaki With Ginger Spring Onions -
A Japanese speciality – chicken served with ginger and spring onions.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Boneless chicken breasts , Spring onions (हरे प्याज़ )
Cuisine : Japanese
Course : Main Course Chicken
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You can also find more Main Course Chicken recipes like Chicken Dhansaak Honey Garlic Chicken - SK Khazana Cheese and Pepper Stuffed Chicken Country Style Chicken Stew
Chicken Teriyaki With Ginger Spring Onions Recipe Card
In Japanese cuisine consists of food is cooked in a specific way based on the culture and tradition of Japan. The traditional cuisine of Japan comprises of rice with an emphasis on seasonal ingredients. The side dishes often consist of fish, pickled vegetables and vegetables cooked in broth. Fish is common in the traditional cuisine. It is often grilled, but it may also be served raw or dipped in a light batter and deep-fried.
Japanese cuisine has now become popular throughout the world. As of 2011, Japan has overtaken France in number of Michelin starred restaurants and has maintained the title ever since.
Prep Time : 21-25 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Chicken Teriyaki With Ginger Spring Onions Recipe
Boneless chicken breasts 4
Spring onions 4
Black pepper powder 1/2 teaspoon
Sugar 2 tablespoons
Dark soy sauce 2 tablespoons
Honey 2 tablespoons
Oil 2 tablespoons
Butter 3 tablespoons
Carrots 8-10 small
Ginger sliced 1 inch piece
Salt to taste
White wine 3/4 cup
Bean sprouts 1 cup
Method
Step 1
Put salt, black pepper powder, sugar, dark soy sauce and honey in a bowl and mix well. Add chicken breasts and let them marinate for ½ hour. Heat 2 tbsps oil in a non stick grill pan. Heat 2 tbsps butter in a non stick pan.
Step 2
Add small carrots and salt to the butter and saute till the carrots are well glazed. Add chicken breasts to the grill pan and grill.
Step 3
Transfer the carrots into a bowl. Add 1 tbsp butter, ginger and spring onions to the same pan and saute for a while. Add ½ cup white wine and let it sweat for 2-3 minutes.
Step 4
Turn over the chicken pieces once the underside is done and cook the other side too. Switch off the heat. Add sprouts to the spring onions and mix well.Arrange carrots on one side of a serving dish.
Step 5
Remove the ginger slices from the sprout mixture and keep the sprout mixture next to the carrots. Then keep the chicken pieces on the other side. Add remaining wine to the juices remaining in the grill pan. Drizzle this mixture over the chicken pieces and serve hot.
Nutrition Info
Calories : 1784 Kcal
Carbohydrates : 156.7 gm
Protein : 129.8 gm
Fat : 70.1 gm
Other : Vitamin B12- 2.2mcg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
