- 4 Chicken Breasts
- 1/2 cup Soy Sauce
- 1/2 cup Sake
- 2 Tablespoons granulated sugar
- 1/2 Tablespoon cornstarch
- 1/2 tablespoon sesame seeds (optional)
- 2 cups Basmati Rice
- 4 cups Water
- salt and pepper to taste
Combine the soy sauce, sake and sugar.
Reserve 1/2 cup of mixture.
Cube the chicken breasts and place in marinade mixture.
Coat chicken pieces well.
Prepare rice according to package directions.
In a large skillet place either 1 tablespoon oil or spray with Pam.
Allow pan to get hot but not smoking.
Pour the chicken and the marinade into the pan and allow chicken to cook thoroughly.
In a bowl, combine the 2 tablespoons of reserved liquid with the cornstarch.
Bring remainder of the liquid to a boil in a small saucepan.
Add the cornstarch slurry and stir constantly. Continue to boil until the sauce thickens and then simmer for 1 minute.
Serve over rice and garnish with sesame seeds.
If you chose to grill this then change lines 4 and 5 to the following:
After cubing the chicken, secure on skewers and then grill chicken until done, basting regularly.