Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, sake marinated chicken breast. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Here's a marinade for grilled chicken fajitas. Lime juice and honey combine with vegetable oil and spices – chili powder, garlic powder, paprika, and black pepper. Marinate strips of skinless chicken breast in a large resealable plastic bag before hitting the grill.
Sake marinated chicken breast is one of the most popular of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Sake marinated chicken breast is something which I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can have sake marinated chicken breast using 6 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Sake marinated chicken breast:
- Prepare 2 tbsp seasoned rice wine vineger
- Prepare 1 cup vegie oil
- Get 1 cup sake
- Prepare 2 piece frozen boneless skinless chicken breast
- Prepare 1/2 cup water
- Make ready 1 tbsp cornstarch
The Best Sake Chicken Recipes on Yummly Teriyaki chicken wings: Drain the marinade and add to a cookie sheet lined with foil. While the chicken is cooking reduce the marinade on the stovetop in a small pan then coat with the cooked wings. Place marinade in a small saucepan; bring to a boil.
Steps to make Sake marinated chicken breast:
- Put all ingredients in ziplock bag marinate for about 2 hours
- Heat an oiled pan (I used cast iron) sear chicken on both sides
- Turn down heat to medium pour in marinade and cover cook for 1 hour (liquid will boil) remove chicken
- Mix water and cornstarch add to left over sauce in pan to thicken pour over chickem
Place skewers on grill rack coated with cooking spray. Combine all ingredients in a large ziplock bag. Sake - Sake, is an alcoholic beverage made from rice by first saccharifying the starches in rice using koji, a type of filamentous fungus. The sugars are then fermented into alcohol by yeast. The reason for adding the sake isn't for the alcohol, but for the amino acids produced during fermentation.
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