D'Open Kitchen

COOKING FOR THE SOUL

Teriyaki Chicken

Name: Teriyaki Chicken
Prep time: 10 min
Cook time: 10 min
Ingredients: 2 pcs Boneless Chicken Thigh; 1 tsp White Pepper; 1/8 tsp Salt; 1 stalks Spring Onions; 2 clove Garlic (Minced); 1/2 cup Japanese Shoyu; 1/2 cup Mirin (optional); 2 tbsp Sake (or rice wine vinegar or apple cider vinegar); 1-2 tbsp Brown sugar; 1 tsp Grated Ginger

Recipe by

Trish yee

Teriyaki is like an essential sauce in Japanese Cuisine. It goes very well with all kinds of dishes. It is a sauce made from reducing a mixture of soya sauce, sugar, ginger and mirin to a thick glaze. You can make teriyaki sauce in bigger quantity and store in an airtight container for later use.

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Prep Time 10

Cook Time 10

Course Main Course

Cuisine Japanese

Servings people

Calories 261 kcal

Ingredients

2 pcs Boneless Chicken Thigh
1 tsp White Pepper
1/8 tsp Salt
1 stalks Spring Onions
2 clove Garlic Minced

Teriyaki Sauce:

1/2 cup Japanese Shoyu
1/2 cup Mirin optional
2 tbsp Sake or rice wine vinegar or apple cider vinegar
1-2 tbsp Brown sugar
1 tsp Grated Ginger

Instructions

In a small bowl, add the mirin, soy sauce, sake, grated ginger, brown sugar, and the green part of 1 spring onion until combine. Set aside.
Cut chicken into 1 inch cubes. Marinate with some salt and pepper for extra flavour.
Heat cooking oil in a large pan over medium heat. Stir fry chicken, stirring occasionally until lightly browned and crisp.
Add the garlic to the centre of the pan and saute until lightly fragrant (about 30 seconds). Pour in the sauce and allow to cook, while stirring, until the sauce thickens into a beautiful shiny glaze (about 2-3 minutes).
Serve over Japanese short grain rice.

Notes

Serve with Japanese short grain rice
You can use the same teriyaki sauce for making yakitori
Chicken can be replaced with other proteins

Nutrition

Calories: 261kcal

Keyword baked, grilled, rice dish

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.