Teriyaki with Chicken, Broccolini and Leeks

By sassy47

Ingredients

• 1/3 cup sake or chicken stock sweetened with 1 tablespoon light brown sugar
• 1/3 cup Mirin
• 1/3 cup Tamari (dark soy sauce)
• 1 inch ginger root, peeled and grated or minced 4 cloves garlic, chopped
• 2 bundles broccolini, trimmed and cut into 2-inch pieces
• 3 tablespoons high-temperature cooking oil
• 1 1/4 to 1 1/2 pounds boneless, skinless chicken (breasts)
• 2 large leeks, cleaned and sliced into 1 inch half moons, whites and light green
• rice

Details

Servings 3

Preparation

Step 1

Cut breasts horizontally into two cutlets and halve each cutlet across; or pound.
Combine sake or stock, Mirin, soy, ginger and garlic.
Start cooking rice.
Bring a few inches of water in a skillet to a boil. Add salt then broccolini and simmer at a low boil for 4-5 minutes. Cold shock and drain; pat dry.
Heat a large, cast-iron skillet or stainless steel pan over high heat with 2 tablespoons oil. Add chicken and brown on both sides for 4 minutes per side; remove to plate. Add leeks and stir-fry 2 minutes. Add broccolini and heat though; add sauce and swirl to reduce sauce for 2-3 minutes more. Slice chicken arrange on a serving platter, top with teriyaki sauce and leeks, and serve with rice.