Chicken Teriyaki
by Nigella. Featured in KITCHENIntroduction
I know the world is full of good parents who never give their children food with salt or sugar, and this recipe (among others) proves conclusively that I am not one of them. Oh, and on top of these dietary failings, the following also contains alcohol. There's really not much to be said by me if these infractions offend. Is it to the point that this meal seems to be both universally delicious and the work of lazy moments? If the answer is yes, cook on. However, should you be making this for younger children, halve the soy sauce quantity for under tens and quarter for under fives, if you wish.
For US cup measures, use the toggle at the top of the ingredients list.
I know the world is full of good parents who never give their children food with salt or sugar, and this recipe (among others) proves conclusively that I am not one of them. Oh, and on top of these dietary failings, the following also contains alcohol. There's really not much to be said by me if these infractions offend. Is it to the point that this meal seems to be both universally delicious and the work of lazy moments? If the answer is yes, cook on. However, should you be making this for younger children, halve the soy sauce quantity for under tens and quarter for under fives, if you wish.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 4-6, depending on age and appetite
- 2 x 15ml tablespoons sake (Japanese rice wine)
- 4 x 15ml tablespoons mirin (sweet Japanese rice wine)
- 4 x 15ml tablespoons soy sauce or tamari if you need this to be gluten-free
- 2 x 15ml tablespoons soft light brown sugar
- 2 teaspoons grated fresh ginger
- splash of sesame oil
- 750 grams chicken thigh fillets (no skin or bones), preferably organic, cut or scissored into bite-sized pieces
- 1 teaspoon groundnut oil
- 300 - 450 grams sushi rice (cooked according to packet instructions)
- 2 x 15ml tablespoons sake (Japanese rice wine)
- ¼ cup mirin (sweet Japanese rice wine)
- ¼ cup soy sauce or tamari if you need this to be gluten-free
- 2 x 15ml tablespoons soft light brown sugar
- 2 teaspoons grated fresh ginger
- splash of asian sesame oil
- 1¾ pounds chicken thigh fillets (no skin or bones), preferably organic, cut or scissored into bite-sized pieces
- 1 teaspoon peanut oil
- 2½ cups sushi rice (cooked according to packet instructions)
Method
- Mix the sake, mirin, soy sauce, sugar, ginger and sesame oil in a dish that you can steep the chicken in: I use a 23cm/8-in square Pyrex, but anything similar would do.
- Add the prepared chicken pieces and leave for 15 minutes.
- Heat the groundnut oil in a large, shallow frying pan or casserole (that has a lid) and, using a slotted spoon, transfer the chicken pieces from their dark marinating liquid to the pan and saute until they look cooked on the outside.
- Pour the marinade over the chicken pieces in the pan and bring to a bubble, then turn down the heat to a gentle simmer, put the lid on and cook for about 5 minutes — cut into a piece of chicken to make sure it's cooked through.
- Remove the cooked pieces with a slotted spoon (you could keep them warm in a bowl covered in foil) and turn the heat up under the pan to let the liquid boil down to a thick, dark syrup.
- Return the chicken pieces to the pan, stir well so that they are all coated in the sticky, savoury syrup, then serve with a comforting pile of sushi rice (and see the intro here for directions for cooking sushi rice) and perhaps some steamed pak choi or greens of your choice.
- Mix the sake, mirin, soy sauce, sugar, ginger and asian sesame oil in a dish that you can steep the chicken in: I use a 23cm/8-in square Pyrex, but anything similar would do.
- Add the prepared chicken pieces and leave for 15 minutes.
- Heat the peanut oil in a large, shallow frying pan or casserole (that has a lid) and, using a slotted spoon, transfer the chicken pieces from their dark marinating liquid to the pan and saute until they look cooked on the outside.
- Pour the marinade over the chicken pieces in the pan and bring to a bubble, then turn down the heat to a gentle simmer, put the lid on and cook for about 5 minutes — cut into a piece of chicken to make sure it's cooked through.
- Remove the cooked pieces with a slotted spoon (you could keep them warm in a bowl covered in foil) and turn the heat up under the pan to let the liquid boil down to a thick, dark syrup.
- Return the chicken pieces to the pan, stir well so that they are all coated in the sticky, savoury syrup, then serve with a comforting pile of sushi rice (and see the intro here for directions for cooking sushi rice) and perhaps some steamed pak choi or greens of your choice.
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Show more commentsI add chilli flakes for a bit of kick to contrast with the saltiness. It is delicious
This teriyaki sauce is darn good! We lived in Japan a fair few years and this is the best we've had here in the UK that I have made from scratch.
My husband and son adore this dish, I’m asked to ensure that I make extra sauce every time...never enough sauce! I use low sodium soy sauce just to ensure it’s not too salty. Never bought teriyaki sauce again since making this. Its a top 5 dish in our household.
This is dish is in my repertoire of quick, tasty meals on a week day. Delicious.
Just made this dish for the first time and I love it! I will add some garlic and something hot like a chili next time.
Absolutely delicious! Will definitely make this again.
Made this and found it way too salty but otherwise, very good, lovely sticky sauce and very easy to make. Will use less soy next time
Just made this for dinner - yum