We have made this twice and it is so easy and tasty that we have already added it to the rotation. The ingredients include sake and mirin which you may not have in inventory, but if I can find them at my local Meijer in rural Michigan you shouldn’t have a problem.

Ingredients:

About 1 1/2 pounds of boneless, skinless chicken breasts (Note: sauce recipe can be doubled to accomodate three pounds or 4-5 chicken breasts)

3/4 cup sake

3/4 cup mirin

3/4 cup light soy sauce

4 Tbsp sugar

1 tsp ground ginger

Instructions:

Trim excess fat from chicken breasts

Whisk sake, mirin, soy, sugar and ginger in pot and bring to a boil

Add chicken and return to a simmer

Reduce heat to a minimum and cover the pot (The idea is to cook the chicken as gently as possible, below a simmer)

Cook for 25 minutes starting when sauce is below simmer

Remove chicken to a plate, confirm doneness, and cover tightly with aluminum foil

Bring sauce to a full boil on high heat.  Boil for 10-12 minutes, stirring occasionally.  Sauce should reduce by about 25%.

Pour sauce through sieve into a gravy boat to filter out solids

Slice chicken breasts and cover with sauce to serve

Serve with plain white rice