Chicken Teriyaki
Chicken Teriyaki
Try this quick and easy Japanese style chicken recipe by Siba Mtongana from Siba's Table.
  • Difficulty Level Moderate
  • Technique Frying
  • Preparation Time 5 minutes
  • Cooking Time 10 minutes
  • Yield 4 servings
As seen on Siba's Table
Ingredients
  • 4 Chicken breasts, skinned and boned
  • 1½ teaspoons (7 ml) grated Ginger
  • 1 clove Garlic, grated
  • Pinch of sea salt
  • SAUCE:
  • 4 tablespoons Sake
  • 4 tablespoons Mirin
  • 4 tablespoons soy sauce
  • 2 tablespoons Sesame oil plus 2 tablespoons extra for frying
  • 1 teaspoon grated Ginger
  • 1 Garlic cloves, crushed
  • ½ teaspoon Chilli flakes
  • GARNISH
  • 1 tablespoon Sesame seeds, toasted
  • Coriander leaves
  • Plain rice, to serve
Method
  1. Prep the garlic, ginger and mix with the salt
  2. Score the chicken fillets with a sharp knife and rub the chicken with the garlic, ginger and salt making sure you also rub the inner scored parts of the meat
  3. Place in a deep dish or bowl
  4. Meanwhile mix the sauce ingredients together in a small jug and pour the mixture over the chicken
  5. Heat a large non-stick frying pan until hot and add the extra sesame oil. Cook the chicken with the scored side down first for 2-3 minutes and turn
  6. Pour the sauce over the chicken and cook until the marinade thickens slightly and the chicken is cooked through - but be careful not to overcook it, as it will become dry
  7. Heat up leftover rice or microwave packet of pre-cooked rice and tip onto a serving platter
  8. Place the chicken on top of the rice. Toast the sesame seeds in the pan and sprinkle over the chicken, garnish with coriander leaves

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