Teriyaki chicken

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 a Saturday night in – it beats fast food hands down. This is ‘real’ fast food.

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Course: Lunch, Dinner

Cuisine: Asian

Prep Time: 10

Cook Time: 10

Servings:

Calories: 281kcal

Author: Nellie Kerrison | Relish Mama

Cost: 15

Equipment

1 Wok or large frying pan

Ingredients

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
500 g 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

Instructions

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.

Notes

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

Nutrition