Nigella Lawson Chicken Teriyaki

1. 1

   Combine the sake, mirin, soy sauce, sugar, ginger and sesame oil in a dish that you can steep the chicken in, (I use a 23cm square dish, but anything of similar dimensions would do).

2. 2

   Add the prepared chicken pieces and leave for 15 minutes.

3. 3

   Heat the peanut oil in a large shallow frying pan or casserole (that has a lid) over medium heat.

4. 4

   Using a slotted spoon, transfer the chicken pieces from the marinade to the pan.

5. 5

   Saute them until they look cooked on the outside.

6. 6

   Add the marinade to the chicken pieces and bring to a bubble, then turn down the heat to a gentle simmer, put the lid on and cook for about 5 minutes.

7. 7

   Cut into a piece of chicken to make sure it's cooked through.

8. 8

   Remove the cooked pieces with a slotted spoon (you could keep them in a bowl covered in aluminum foil to keep them warm) and turn the heat up under the pan to let the liquid boil down to a thick dark syrup.

9. 9

   Return the chicken pieces back to the pan, stir well so that all the chicken pieces are coated in the syrup.

10. 10

    Serve with a pile of sushi rice and perhaps some steamed baby bok choy or other veggies of your choice.

* Per serving · 4 servings · Values may vary.

No additional tips available.