Asian Main
Chicken Teriyaki
Ratings & commentsJuicy pan-fried chicken in a glossy, sweet-savoury teriyaki glaze of soy, honey, ginger and garlic. Ready in 35 minutes.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 1 h 5 min
- Serves
- 4
- Difficulty
- Easy
- Heat
- Mild
Plan ahead: Marinate the chicken for 30 minutes (or up to a day in the fridge).
About this Chicken Teriyaki
Teriyaki simply means "glossy grill": a savoury-sweet glaze that thickens and clings as it cooks. Homemade is better than any bottle, using just soy sauce, honey, ginger and garlic. Chicken thighs stay juicy under the glaze, and the whole dish is done in about 35 minutes.
Ingredients
- 700 gChicken Thigh, boneless, skinless
- 60 mlSoy Sauce
- 30 gHoney
- 20 gSugar
- 20 gGinger, finely grated
- 20 gGarlic, crushed
- 10 gCornflour, mixed with 2 tablespoons of cold water
- 20 mlVegetable Oil
- 20 mlSesame Oil
- 30 gSpring Onions, finely sliced
- 300 gRice, to serve
Plus water and a little salt to taste.
How to prepare Chicken Teriyaki
Mix the soy sauce, honey, sugar, ginger, garlic and sesame oil with 4 tablespoons of water to make the teriyaki sauce.
Put the chicken in a dish, pour over half the sauce and turn to coat. Cover and marinate for 30 minutes. Keep the other half of the sauce for the glaze.
Cook the rice according to the packet while the chicken marinates.
Heat the vegetable oil in a large frying pan over a medium-high heat. Lift the chicken out of the marinade (discard the marinade) and cook for 5-6 minutes on each side until browned and cooked through, with no pink inside.
Pour the reserved sauce into the pan and let it bubble for 2 minutes, spooning it over the chicken.
Stir in the cornflour paste and simmer for 1 minute until the sauce is thick and glossy.
Slice the chicken, serve over rice with the glaze spooned over, and scatter with spring onions.
The method was written by AI from the ingredient list. Cook with your own judgement, and check that everything is cooked through and safe to eat.
Tips
- Never reuse the raw-chicken marinade as a sauce: use the half you kept back.
- Add steamed broccoli or pak choi on the side for a complete meal.
- Chicken thighs are more forgiving than breast; if you use breast, slice it thinner and cook it for less time.
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