Chicken Teriyaki is one of those things everyone loves to eat but no one loves to make. When I came across this recipe the simplicity is what really won me over. This is by far one of the best ways to use up chicken thighs in my opinion. Flavorful and yummy in every way.
I changed this recipe quite a bit. For one, I didn't have sake so I substituted sherry. Also, I halved the soy sauce and added another tablespoon of brown sugar. This is because some of the reviews said the dish was too salty and I don't like really salty dishes. for some extra oomph I added a bit of red pepper flake to the chicken (which is a must in my view). Then I added a squeeze of lemon at the very end for freshness. I decided not to change the recipe though since this is the type of thing that can easily be thrown off and I don't want the blame. If you follow my advice and it turns out great, well you're welcome. ;)
Would I make this again? For sure.
2 tablespoons sake
1/4 cup mirin (sweet Japanese Rice wine)
1/4 cup soy sauce
2 tablespoons light brown sugar
2 teaspoons grated fresh ginger
4 spring onions, white part only, sliced
splash of sesame oil
1 3/4 pounds chicken thighs (no skin or bones), cut into bite-sized pieces
1/2 tablespoon neutral vegetable oil
freshly ground black pepper
handful of parsley leaves, chopped
rice, to serve
1. In a bowl large enough to hold all the chicken pieces, mix together the sake, mirin, soy sauce, sugar, ginger, spring onions and sesame oil. Add the chicken pieces and turn to coat each one of them in the sauce. Leave for 15-20 minutes.
2. Heat the oil in a large, shallow frying pan (with a lid) and, using a perforated spoon, transfer the chicken pieces to the pan and sauté until they look cooked on the outside.
3. Pour the marinade over the chicken, bring to a boil, then cover and turn down the heat, cooking for 5-10 minutes or until chicken is cooked through and sauce is thick.
Stir in freshly ground black pepper and the parsley. Serve immediately with rice.
Source: Nigella Lawson