A simple taste of Japan and yet full of flavours that pop and perfect with cooked rice.
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.
- Chicken cut into large pieces (we use chicken breast)
- Spring onions sliced very finely
- 2 cloves of garlic crushed with the back of a knife
- 1/2 a finger of ginger (around 3-4mm thick) finely sliced
- 5 dessertspoons of honey
- 3 dessertspoons of lime juice
- 1-2 dessertspoons of soy sauce (start with 1 and add more if necessary)
- Splash of mirin
- Salt and black pepper
- Sesame seeds
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.
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.
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.
We serve our teriyaki chicken garnished with some sesame seeds and with rice. The vegetables in the picture were steamed in our Zojirushi NS-TSQ10 rice cooker