- 2 tablespoons sake
- ¼ cup mirin (sweet Japanese Rice wine)
- ¼ cup soy sauce
- 2 tablespoons light brown sugar
- 2 teaspoons grated fresh ginger
- 4 spring onions, white part only, sliced
- splash of sesame oil
- 800g (1¾ pounds) chicken thigh fillets (no skin or bones), cut into bite-sized pieces
- ½ tablespoon neutral vegetable oil
- freshly ground black pepper
- handful of parsley leaves, chopped
- rice, to serve
- In a bowl large enough to hold all the chicken pieces, mix together the sake, mirin, soy sauce, sugar, ginger, spring onions and sesame oil. Add the chicken pieces and turn to coat each one of them in the sauce. Leave for 15-20 minutes.
- Heat the oil in a large, shallow frying pan (with a lid) and, using a perforated spoon, transfer the chicken pieces to the pan and sauté until they look cooked on the outside.
- Pour the marinade over the chicken, bring to a boil, then cover and turn down the heat, cooking for 5-10 minutes or until chicken is cooked through and sauce is thick.
- Stir in with freshly ground black pepper and the parsley. Serve immediately with rice.