Wednesday, March 27, 2002
Bite with Belkys: Chicken Teriyaki
Julian Medina and Chef Nao Higuchi
The Dish: Chicken Teriyaki (1 serving)
1. tablespoon olive oil
1. 4-5 ounce chicken breast
Salt & Pepper
Yellow Pepper Coulis
1 medium yellow bell pepper
2 tablespoons water
1 teaspoon olive oil
Salt & pepper
1 tablespoon soy sauce
1 tablespoon sake
2 tablespoons mirin (sweet sake)
Sugar to taste
Season the chicken with salt and pepper. Sear the chicken on both sides until golden brown then allow it to cook covered over medium heat.
Char all sides of the yellow pepper on the stove top. When fully charred, peel skin off with towel or paper towel. Slice off the top and remove stem and seeds. Slice and puree in the blender with olive oil, water, salt and pepper.
In a small saucepan bring the soy sauce, regular sake, mirin, and sugar to a boil. Reduce the heat and simmer for 3 minutes. Adjust sweetness. Set aside.
Slice chicken, pour teriyaki sauce over it then add coulis on the sides.
(Copyright 2002 Sunbeam Television Corp. All Rights Reserved. This material may not be published, broadcast, rewritten or redistributed.)