Chicken teriyaki

Name: Chicken teriyaki
Total time: 25 min
Yield: 2
Cuisine: Japanese
Ingredients: 350 g Boneless skinless chicken thigh; 30 g Soy sauce; 30 g Mirin seasoning; 10 g Sugar; 8 g Rapeseed oil; 5 g Ginger; 15 g Spring onion

Pan-seared chicken in a glossy soy and mirin glaze.

Estimated total time: 25 minutes2 portionsAbout 360 kcal per portion

Chicken teriyaki — real photograph — Photo: Flickr.com user "Blue Lotus" · CC BY 2.0 · Photo source. Photograph visually checked against dish name. Representative preparation; ingredients and plating may differ from linked recipe.

Ingredients for 2 portions

350 g Boneless skinless chicken thigh
30 g Soy sauce
30 g Mirin seasoning
10 g Sugar
8 g Rapeseed oil
5 g Ginger
15 g Spring onion

Method

Pat the chicken dry and cut into large bite-size pieces. Mix soy sauce, mirin, sugar and grated ginger.
Heat the oil in a frying pan over medium-high heat. Brown the chicken for 4 minutes, turn and cook for another 4 minutes.
Pour in the sauce, reduce the heat and simmer for 5–7 minutes, turning the chicken until fully cooked and the glaze coats it.
Slice the spring onion and scatter over the chicken. Spoon over the glaze; rice is a separate accompaniment.

This is a home-cooking version. Accompaniments not listed are excluded from the calorie estimate. Check packaged ingredients for brand-specific allergens.

鶏の照り焼き

Allergens and ingredient checks

Listed allergens: gluten, soy. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference

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