Yummy teriyaki chicken – with love from Japan

Teriyaki (kanji: 照り焼き; hiragana: てりやき) is a cooking technique used in Japanese cuisine and for good reason - it's yummy
teriyaki

Teriyaki (kanji: 照り焼き; hiragana: てりやき) is a cooking technique used in Japanese cuisine in which foods are grilled while being basted in a marinade based on soy sauce, mirin, and sugar. This is our delicious recipe for teriyaki chicken. We use honey instead of sugar as we feel this gives a nicer flavour and add ginger which gives a little spicy kick to the sauce.

AuthorHungry PandaCategoryDifficultyBeginner

Yields2 Servings
Prep Time15 minsCook Time50 minsTotal Time1 hr 5 mins

 2 chicken cut into large pieces (we use chicken breast)
 2 sticks spring onions sliced very finely
 2 cloves of garlic crushed with the back of a knife
 ½ finger of ginger (around 3-4mm thick) finely sliced
 5 tbsp honey
 2 ½ tbsp lime juice
 1 ½ tbsp soy sauce (start with 1 and add more if necessary)
 1 dash mirin
 1 dash water
 1 pinch salt
 1 pinch black pepper
 1 pinch sesame seeds (o garnish)

1

To make the marinade combine spring onions, garlic, ginger, honey, lime juice, soy sauce, a pinch of salt and pepper into a bowl and add water. Taste a little to see if it needs more water, if so add more.

2

Put the chicken into a ziplock bag and add the marinade, seal and leave for at least 30 minutes – the longer it marinades the better the flavour.

Make another bowl of marinade and set aside.

3

Stir fry the chicken (if you prefer you could grill it and regularly baste with the marinade and cook the sauce in a separate pan) with a little of the marinade. Once the chicken is cooked through, add your second bowl of sauce and thicken with a little cornflour mixed with water until you get the consistency you prefer. Cook the chicken in the sauce for around 5 minutes and then taste the sauce and adjust the seasoning if needed.

4

We serve our teriyaki chicken garnished with some sesame seeds and with rice. The vegetables in the picture were steamed in our Yum Asia rice cooker.

Ingredients

 2 chicken cut into large pieces (we use chicken breast)
 2 sticks spring onions sliced very finely
 2 cloves of garlic crushed with the back of a knife
 ½ finger of ginger (around 3-4mm thick) finely sliced
 5 tbsp honey
 2 ½ tbsp lime juice
 1 ½ tbsp soy sauce (start with 1 and add more if necessary)
 1 dash mirin
 1 dash water
 1 pinch salt
 1 pinch black pepper
 1 pinch sesame seeds (o garnish)

Directions

1

To make the marinade combine spring onions, garlic, ginger, honey, lime juice, soy sauce, a pinch of salt and pepper into a bowl and add water. Taste a little to see if it needs more water, if so add more.

2

Put the chicken into a ziplock bag and add the marinade, seal and leave for at least 30 minutes – the longer it marinades the better the flavour.

Make another bowl of marinade and set aside.

3

Stir fry the chicken (if you prefer you could grill it and regularly baste with the marinade and cook the sauce in a separate pan) with a little of the marinade. Once the chicken is cooked through, add your second bowl of sauce and thicken with a little cornflour mixed with water until you get the consistency you prefer. Cook the chicken in the sauce for around 5 minutes and then taste the sauce and adjust the seasoning if needed.

4

We serve our teriyaki chicken garnished with some sesame seeds and with rice. The vegetables in the picture were steamed in our Yum Asia rice cooker.

Chicken teryaki