Chicken Teriyaki: a succulent, authentic piece of Japan
- Sans gluten
- Sans noix
- Sans produits laitiers
Easy, ready to eat in 20 minutes
When I’m too lazy to go to that lovely Japanese place round the corner, this is my go-to: a classic dish featuring tender, succulent chicken glazed with a sweet and savoury teriyaki sauce. It's a popular and versatile dish enjoyed not only in Japan but around the world.
Ingrédients
- 500g boneless, skinless chicken thighs, cut into bite-sized pieces
- 3 tablespoons soy sauce (gluten-free soy sauce for a GF option)
- 3 tablespoons mirin
- 3 tablespoons sake (or dry sherry)
- 2 tablespoons sugar
- 1 tablespoon vegetable oil
- 2 green onions, thinly sliced (for garnish)
- Sesame seeds (for garnish)
- Steamed rice, to serve
Méthode
- In a bowl, combine the soy sauce, mirin, sake, and sugar. Stir until the sugar is dissolved to create the teriyaki sauce.
- Heat the vegetable oil in a large non-stick frying pan over medium-high heat.
- Add the chicken pieces to the pan and cook until they are lightly browned on all sides.
- Pour the teriyaki sauce over the chicken, reduce the heat to medium, and simmer for about 8-10 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened and glazed the chicken.
- Once the chicken is fully cooked and coated in the teriyaki glaze, remove the pan from the heat.
- Serve the Chicken Teriyaki over steamed rice and garnish with sliced green onions and sesame seeds.
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