Chicken Teriyaki
Recipe No.: W-33
InternationalJapanese35 minServes 4
Teriyaki is a Japanese cooking technique in which food is grilled or broiled with a glaze of soy sauce and sugar, traditionally with mirin or sake too, which are alcoholic, so vinegar and sugar replace them here. The word comes from 'teri', the shine given by the sugar, and 'yaki', grilling. It is believed to have evolved in Japan in the 1600s; fish is mainly used in Japan, while chicken and other meats are more common in the West.
Origin of the dish: Japan — The name is Japanese; chicken teriyaki also became popular in Hawaii and America
Ingredients for Chicken Teriyaki
- For the chicken
- 700 gboneless chicken thighs
- 1 tbspoil, salt and pepper
- For the teriyaki sauce (no mirin or sake)
- ⅓ cupsoy sauce (halal-certified) and ⅓ cup water
- 3 tbspsugar (or honey) and 2 tbsp rice vinegar
- 1 tbspgrated ginger and 2 garlic cloves, crushed
- 1 tspcornstarch dissolved in 1 tbsp water
- To serve
- Cooked Japanese rice, steamed broccoli, sesame seeds and green onion
Method
- Simmer the soy, water, sugar, vinegar, ginger and garlic in a small pot for 3 minutes, then stir in the dissolved cornstarch until slightly thick (1 minute).
- Season the chicken with salt and pepper and sear in the oil over medium-high heat 5 to 6 minutes on the first side.
- Flip and cook 4 minutes, then pour in half the sauce and turn 2 to 3 minutes until glossy and coated.
- Slice and serve over rice with broccoli and the remaining sauce, garnished with sesame and green onion.
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