Jeannette's Yakitori Sauce for Chicken

Jeannette's Yakitori Sauce

This rich sweet and salty prep for chicken breast is fantastic on salads, over rice and in homemade ramen soup (see picture at bottom).

You will need:

Chicken Breast (sliced into strips) or Chicken Tenders or Chicken for Stir Fry (1/4 pound per person)
San-J Low-Sodium Tamari Soy Sauce
Kikkoman Aji-Mirin Sweet Cooking Rice Seasoning
Ground Ginger
Any Cooking Oil

Add a small amount of oil (about a tablespoon) to a non-stick skillet, and spread around with your spatula.  Add chicken to skillet and heat to medium.  Shake ground ginger on top of chicken.  Brown on one side and then turn and brown on the other.  Shake ground ginger on opposite side of chicken.  Keep turning and browning until the chicken begins to turn opaque and lightly browned, about 2 minutes.

Shake soy sauce over chicken until the chicken is nice and brown (less than 2 tablespoons).  Pour mirin into the pan until it covers the bottom of the skillet and slightly up the sides of the chicken (less than 1/4 cup).  Keep the sauce at a simmer/slight boil.  You want the chicken to cook thoroughly, and the sauce not to cook down too quickly.  Continuing simmering chicken in the sauce and turning occasionally until the sauce cooks down to a nice dark sticky coating on the chicken.  Remove from heat as the last of the mirin boils away.  Be careful not to walk away, or the sauce will burn.

Serve hot over rice, noodles or salad, or refrigerate for later.  Keeps for a week.

Here's how chicken tenders in Jeannette's Yakitori Sauce look over homemade ramen.