A delicious Japanese dish with a savoury, sweet sauce. This quick version is perfect for a weekday evening: tender chicken and crisp vegetables in a glossy teriyaki sauce. Serve with rice or noodles.
Chicken teriyaki
Chicken teriyaki
Method
01
Prepare the vegetables
Cut the onion into quarters and halve each piece again. Cut the peppers into small triangles. Press or purée the garlic. Set everything aside.
02
Prepare the chicken
Remove excess fat from the chicken thighs and cut the meat into strips.
03
Pre-cook the chicken
Bring 1 litre of water with the stock cube to the boil. Add the chicken and cook for 5 minutes. Drain, but keep 250 ml of stock. Set the chicken aside.
04
Make the sauce
Put the reserved stock with the soy sauce and sugar in a pan and bring to the boil over a medium heat. Mix the potato starch with 1 tbsp of water to a smooth slurry, add to the sauce and boil briefly until the sauce thickens. Set aside.
05
Stir-fry
Heat a splash of oil in a large pan or wok. Fry the chicken briefly until it starts to colour. Add the onion, then the peppers and finally the garlic. Stir-fry briefly over a high heat, so the vegetables stay crisp.
06
Combine
Add the sauce and reduce until it gleams and clings nicely to the chicken and vegetables.
07
Serve
Meanwhile, cook the noodles or rice according to the packet. Drain and serve with the chicken and vegetables.
Tips & notes
Pre-cooking in stock makes the chicken extra tender and gives you flavourful stock for the sauce straight away. Finish with sesame seeds and finely sliced spring onion. Keeps for 2–3 days in a sealed container in the fridge.
Variations
- Replace the chicken thighs with salmon fillet for salmon teriyaki, approx. 4 minutes per side.
- Add cubes of pineapple for a sweeter, Hawaiian touch.
- Stir a teaspoon of sambal or gochujang through the sauce for extra heat.
Contains:
Gluten
Soya
Serve with
- Gyoza
- Miso shiru (miso soup)
- Onigiri
| Calories | 375 kcal |
|---|---|
| Protein | 24 g |
| Carbohydrates | 35 g |
| Fat | 16 g |
| Fibre | 3 g |
Estimated values, calculated from standard nutritional values per ingredient.
