Food
My Market Kitchen: Teriyaki Chicken
Preparation time
10 Minutes
Cooking time
25 minutes
Serves
4
We're back for Channel 10's My Market Kitchen for a food and wine adventure with hosts Laura Sharrad and Mike Reid! On this episode, we venture into the Yarra Valley and Limestone Coast to explore what these regions have to offer.
Laura shows us how to put together a unique take on Teriyaki Chicken that includes pineapple, while Adam suggest two light bodied reds he think will pair nicely with the complex flavours in this dish. These may not be your go to wines for this dish, but Adam knows these wines will work with the depth and flavours in the Teriyaki Chicken.
While Laura creates this vibrant and fresh Teriyaki Chicken recipe, Adam suggests a perfect wine pairing of De Bortoli the Estate Vineyard Gamay 2019 and Wangolina Mencia 2021. You can tune in at 3:30pm weekdays on Channel 10 - start cooking!
Ingredients
½ cup soy sauce
¾ cup mirin (Japanese rice wine)
¼ cup sake
½ tspn sesame oil
1 tbsp sugar
2 tspn freshly grated ginger
1 garlic clove, crushed
4 skinless chicken breasts
Whisk together.
4-8 thick ring slices of fresh pineapple
Method
1. Whisk together soy sauce, mirin, sake, sesame oil, sugar, ginger and garlic.
2. Flatten out to an even thickness with a meat mallet, pour mix over and marinate overnight.
3. Preheat BBQ or ridged grill. Cook chicken, basting with marinade as you do so. When almost ready, add pineapple and cook until well marked.
4. Serve each breast with 1 or 2 slices of pineapple.