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Sticky, glossy chicken thigh, glazed in a sweet soy sauce, over a bowl of rice. Faster than a takeaway.
Teriyaki chicken bowl
Ingredients
Method
- Mix the soy sauce, mirin, sake, sugar and ginger in a small bowl. This is the teriyaki sauce.
- Heat the oil in a frying pan over medium high heat. Fry the chicken, skin side down first if using skin on, for 5 to 6 minutes until browned.
- Turn and cook for a further 4 to 5 minutes until cooked through.
- Pour in the teriyaki sauce and simmer for 2 to 3 minutes, turning the chicken to coat, until glossy and slightly thickened.
- Slice the chicken and serve over rice with any extra sauce spooned over, scattered with spring onion and sesame seeds.
Notes
Nutrition figures are an estimate and will shift with the cut of chicken used.
Tips for the best teriyaki chicken
- Chicken thigh stays juicier than breast, and holds up better to the glaze reducing in the pan.
- Let the sauce bubble and thicken properly, since a thin sauce will not cling to the chicken.
- Watch it closely once the sauce goes in, since the sugar can catch and burn if left too long.
Frequently asked questions
Can I use chicken breast instead of thigh?
Yes, though it can dry out faster. Keep an eye on the cooking time and pull it as soon as it is cooked through.
Is teriyaki sauce the same as soy sauce?
No. Teriyaki sauce is soy sauce combined with mirin, sake and sugar, giving it a sweeter, glossier finish than soy sauce alone.
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- Mirin. Half of what makes the glaze work.
