Chicken Teriyaki

A Westerners’ introduction to Japanese food. May the rabbit hole continue..

Teri - shiny/glistening.

Yaki - grilled.

INGREDIENTS

• 300g chicken thigh, bone removed & fat trimmed

• 2 spring onions, cut into 1-inch pieces, white part only, finely slice and reserve the green part for garnish

• 1 tsp toasted sesame seeds

• 1 Tbsp olive oil

Sauce:

• 2 Tbsp soy sauce

• 2 Tbsp sake

• 2 Tbsp mirin

• 1 Tbsp raw sugar

Serves two.

METHOD

1. Place a pan over high heat and bring to smoking point.

2. Add oil to the pan. Season the chicken with salt and pepper and place into the pan to sear.

3. Once the chicken has cooked half way through flip and add the white parts of the spring onion to the pan. Continue to cook for an additional 2-3mintes. 

4. Add the teriyaki sauce to the pan and reduce by half or until the sauce thickens and becomes glossy.

5. Remove from the heat and garnish with the green spring onion and sesame seeds.

6. Best served over a bed of hot Japanese sushi rice.

Nutritional Information: Per serve 

Energy: 332kcal

Protein: 30g

Fat: 14g

Carbohydrates: 19g