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Teriyaki chicken – a midweek saviour

, Teriyaki chicken – a midweek saviour

, Teriyaki chicken – a midweek saviour

Teriyaki chicken

Serves 4


Sometimes the best-laid plans can go askew and often this happens mid-week. You had your Martha Stewart like menu laid out but now the juggle is peaking and the workload increasing. Amidst all of this, you want to eat well too. It’s not too much to ask.

May I offer you quick & easy teriyaki chicken for tonights midweek madness. Pick up some chicken & spring onions and I am sure all else you will have on hand or can substitute (if you don’t have sake or mirin – use rice vinegar which is easy to pick up).

You can make a double quantity of this teriyaki sauce to save for another day (in the fridge). It lasts a long time, and you will have dinner in a flash the next time around. This is a great dish for midweek madness and I also really lovely to whip it up for Saturday nights in – it beats fast food hands down.


This is ‘real’ fast food.


Teriyaki sauce
2 tablespoons sake (or rice vinegar)
2 tablespoons mirin
3 tablespoons soy sauce
2 tablespoons brown sugar
1 teaspoon grated fresh ginger
Splash of sesame oil

500g free-range chicken thighs (no skin or bones), cut into 3cm strips
1 tablespoon olive oil
1 tablespoon cornflour, for dusting

To serve
2 teaspoons sesame seeds (black or white seeds)
Spring onion, julienned
Kewpie mayonnaise


Combine the sake, mirin, soy sauce, sugar, ginger and sesame oil in a ceramic dish. Add the prepared chicken pieces and leave for 15 minutes.

Heat the oil in a large, shallow frying pan over a medium heat. Take the chicken out of the marinade using a slotted spoon and reserve marinade. Dust the chicken lightly with the cornflour. Add the chicken pieces to the pan and cook for 5 minutes, turning once, until golden on both sides. Reduce the heat to medium and add half of the teriyaki marinade to the pan with the chicken. Bring to a bubble and then add the other half of the marinade. Stir gently as the sauce thickens.

Transfer the chicken to a plate and cover loosely with foil.

Turn the heat up and let the sauce thicken just a little further. Return the chicken pieces back to the pan and stir well so that all the chicken pieces are coated in sauce. Serve garnished with sesame seeds, Spring onions and kewpie mayonnaise on the side.

Tip: Sake and mirin can be found in Asian grocers and markets.


This beautiful recipe is from the first Relish Mama cookbook – Recipes from a shared table and the Relish Mama kitchen. It is also often part of our cooking classes & especially our ‘Midweek inspiration’ cooking classes at Relish Mama.

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