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.
Enjoy!
Chicken:
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.)
Saute' Method:
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.
Sauce:
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.
Rice:
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.)
The Veggies:
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
The Fruit:
1 Whole Pineapple, Cut up (for garnish and adding some in.)
To substitute or add flavor try using some mandarin orange slices, yummo!
Garnish:
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!)