Teriyaki chicken recipe Recipe

Name: Teriyaki chicken recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.5 tbsp vegetable oil; 400 g (14.1oz) chicken thigh fillets, cut into 3 cm (1W inch) pieces; 1 tbsp cornflour (cornstarch), for dusting; 2 tsp sesame seeds; 1 cup chopped coriander (cilantro) or sliced spring onion (scallion), to serve; 1 cup Kewpie (Japanese) mayonnaise, to serve (optional); 2.5 tbsp light soy sauce; 2 tbsp sake (Japanese rice wine) or substitute a dry sherry; 1.5 tbsp mirin (sweet rice wine); 1 tbsp caster (superfine) sugar

Servings: persons

1.5 tbsp vegetable oil
400 g (14.1oz) chicken thigh fillets, cut into 3 cm (1W inch) pieces
1 tbsp cornflour (cornstarch), for dusting
2 tsp sesame seeds
1 cup chopped coriander (cilantro) or sliced spring onion (scallion), to serve
1 cup Kewpie (Japanese) mayonnaise, to serve (optional)
2.5 tbsp light soy sauce
2 tbsp sake (Japanese rice wine) or substitute a dry sherry
1.5 tbsp mirin (sweet rice wine)
1 tbsp caster (superfine) sugar

1
For the teriyaki sauce, combine the ingredients in a small saucepan and stir over low heat until sugar dissolves.
2
Set aside.
3
Heat the oil in a large non-stick frying pan over high heat.
4
Dust the chicken with cornflour, then add to the pan.
5
Cook for 5 minutes, turning once, until golden brown on both sides and just cooked through.
6
Reduce the heat to medium, pour over half the teriyaki sauce and simmer, stirring occasionally, until the sauce thickens and coats the chicken.
7
Pour over the remaining teriyaki sauce, stirring until it thickens again.
8
Sprinkle the sesame seeds and coriander over the chicken and serve with the mayonnaise and a side dish, such as a cucumber and radish salad

706

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1.5 tbsp vegetable oil, 400 g (14.1oz) chicken thigh fillets, cut into 3 cm (1W inch) pieces, 1 tbsp cornflour (cornstarch), for dusting, 2 tsp sesame seeds, and more.

Yes, Teriyaki chicken recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Teriyaki chicken recipe

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