When I was around 11 or so, I was babysitting for a friend of the family, whose husband worked for Yakitori. She was kind enough to share the secret recipe I love so much. With a little bit of google search, and some crossed-eyes, I compiled my own recipe. I've been using it ever since.
2-3 Chicken Breasts, cut up
1 T Dark Sesame Oil
1 T Rice Vinegar
1 Lemon, juiced
1 T of local raw honey
1-2 T of Olive or Grape-seed Oil
+ other seasonings you prefer: Pepper, Garlic & Onion Powder, etc. Just no Salt! (It comes out way too salty if you do.)
Get your pan hot, set it to medium/high.
Pour in Oil.
Add the chicken.
Once the pan is hot again, turn it down a little, medium will due.
Drizzle each: the sesame oil, the rice vinegar, the lemon juice, and then, the honey.
Saute' the chicken until it is 75% cooked on the downside, then flip it over. Please refrain from constant stirring. Once the second side is fully cooked turn the burner down to low.
1 16 oz. bottle of low-sodium soy sauce of good quality. (Our local Asian Pacific Market is great for this)
Fresh Ginger Root, 7 or so slices
1 T Freshly chopped garlic
1 C of your choice of sugar. I use dark brown sugar, it has a more sultry flavor.
1 T of corn starch whisked into 3/4 cup of water
Add the soy sauce, ginger, garlic, sugar, and corn starch mixture in that order.
Stir with a whisk.
Bring it to a simmer.
Turn the sauce WAY down to low, and stir occasionally, while you are waiting for the chicken to cook.
1 Large glass baking dish
3 Cups of dry Rice, your choice. We use Non-GMO.
7 Cups of water
1 Pinch of Salt
1 or 2 taps of white pepper
Line the baking dish with parchment paper for easy clean-up later.
Cover with tinfoil.
Set your timer for 45 minutes.
Remove when the time runs out. (This is the easiest fastest way I've found to cook the rice.)
Veggies for this dish is optional, because this type of chicken is savory without the fragrance. But, we are supposed to eat our veggies.
1 Carrot, sliced thinly into rounds
2 Celery Stocks, sliced
1/2 onion diced
1 Broccoli stock, sliced
1 Whole Pineapple, Cut up (for garnish and adding some in.)
To substitute or add flavor try using some mandarin orange slices, yummo!
Sesame Seed, enough to pinch and sprinkle over the dish.
Pineapple Rounds. (This option is best, if the Pineapple is grilled on the BBQ first!)