This might be the most requested recipe from my Instagram story (and also the most ad-libbed recipe on there, making the measuring process ridiculously hard). Disclaimer: I’ve written the measurements to the best of my ability and to what suits my palate, but you will still have to taste and adjust along the way to find the right balance of flavours that works for you.

I cannot get myself to eat chicken breast, so I use thigh meat here. It has way more flavour and also doesn’t dry out upon cooking like breast does. If you would prefer to use breast meat instead, I would suggest cooking it separately in a pan and adding to the sauce at the very end so it doesn’t continue cooking further.

  

I do two versions of this teriyaki. One is a speedy, no-frills weeknight version that involves cooking the chicken along with seasonings in a pressure cooker. When the chicken is cooked, I turn the heat up and reduce and thicken the sauce by adding a slurry (cornflour + water). It’s a good weeknight option when you’re short on time and patience and still want some variety in your meals. The second versionthis one—is usually reserved for when people come round. It’s not harder by any means, you’ll see; it just takes a bit more time (and by that I mean half hour). A more ‘sophisticated’ version if you will.

 

 

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CHICKEN TERIYAKI
Macros (per serving): Total calories: 450; Protein: 44 grams; Carbohydrates: 10 grams; Fats: 18 grams
Servings
4-5
Ingredients
  • 1 kg chicken thighs, deboned and cubed
  • 2 tbsp sesame seeds
  • 1 1/2 tbsp corn flour
  • Salt, to taste
Sauce:
  • 1/4 cup light soy
  • 3 tbsp brown sugar
  • 2 1/2 tbsp rice vinegar
  • 1/8 tsp toasted sesame oil
  • 3/4 tsp Freshly ground black pepper
  • 5 cloves of garlic, grated
  • 1 inch piece of ginger, grated
  • 1 cup water
Servings
4-5
Ingredients
  • 1 kg chicken thighs, deboned and cubed
  • 2 tbsp sesame seeds
  • 1 1/2 tbsp corn flour
  • Salt, to taste
Sauce:
  • 1/4 cup light soy
  • 3 tbsp brown sugar
  • 2 1/2 tbsp rice vinegar
  • 1/8 tsp toasted sesame oil
  • 3/4 tsp Freshly ground black pepper
  • 5 cloves of garlic, grated
  • 1 inch piece of ginger, grated
  • 1 cup water
Instructions
  1. Add the chicken pieces to a hot pan in batches and brown them on all sides. Make sure not to overcrowd the pan whilst cooking each batch. Remove and set aside.
  2. Add all the ingredients listed under ‘sauce’ to a bowl. Taste and adjust seasoning. You might need to add more vinegar, sugar, salt or black pepper.
  3. Add the sauce to a medium pot. Mix corn flour with ¼ cup water and add to the sauce. Stirring frequently, cook for 7-10 minutes over a medium heat until it starts to thicken. Add more water if the sauce becomes too thick. Taste the sauce again and adjust.
  4. Once you’re happy with how the sauce tastes, add the chicken pieces to the pot and stir. Cover and cook until the chicken has cooked through - about 10-15 minutes. [Note: I didn’t need to add extra water as the chicken will let out its own juices as it cooks. However, check a few times in between and add water if the sauce starts to burn].
  5. You want the sauce to be thick enough to coat the pieces without it being gloppy (add more water if this happens and cook it out). At this stage, take off the heat and scatter over sesame seeds. Serve hot.

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