Teriyaki Chicken

INGREDIENTS
500 g of chicken breast
1 teaspoon grated ginger
3 tablespoons soy sauce (shoyu)
2 tablespoons rice wine (or dry white port wine)
1 teaspoon of sugar
2 tablespoons cornstarch (cornstarch)
100 ml of soybean oil
METHOD OF PREPARATION
1. Cut the chicken breast into strips
2. Mix in a bowl the soy sauce, wine, ginger and sugar
3. Add the chicken breast in this mixture (stir so that all the fillets are seasoned), cover with plastic wrap and leave marinating for 30 minutes
4. Remove the chicken, drain the sauce, reserve the marinade
5. Pass the chicken on cornstarch
6. Heat in a wok (or non-stick frying pan) the oil and brown the meat from all sides on high heat
7. In the same pan, without removing the oil, add the marinade and cook until the meat is completely cooked and the sauce is reduced (reduced)
8. It can be served as an accompaniment to pasta, risotto or simply with white rice
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