Just like adobo this classic Japanese dish is so easy to prepare and always satisfy any hungry tummy. This is one of my favorite dishes to cook when in a hurry to put food on the table. I like to pair this with sauteed cabbage with turmeric and lots of rice, steamy hot rice!! mmmm..mmm :P

You can either grill or pan-fry the chicken, your choice but when I feel extra lazy, I like to pan-fry and use the same pan for the teriyaki sauce. I always use chicken thigh fillet because it’s tender and cooks quickly (you can use breast fillet if you don’t like dark meat or you can substitute fish, too ) and coat it with a little sesame oil, soy sauce, ground black pepper before cooking it on the grill or frying it in little oil.

I have a formula that I use when making teriyaki; I always put equal amount of soy sauce ( I use Kikkoman only when making this dish), mirin and water..and for 3 tablespoons of those ingredients, I add a teaspoon of sesame oil; the ginger I use a little knob or about 1 teaspoon when grated.

grill or pan-fry chicken thigh fillet and cut into 2-3 pieces or bite-size pieces; set aside.  Make the teriyaki sauce.

For the sauteed cabbage, just heat some extra-virgin olive oil in a pan, then put the shredded cabbage, season with salt, ground black pepper, a little red pepper chilli flakes  and a dash or two of turmeric powder to enhance the color and flavor.  It’s my daughter’s favorite side dish :)

simply delicious chicken teriyaki!  nom, nom..

EASY CHICKEN TERIYAKI

Ingredients
chicken thigh fillet
soy sauce
sesame oil
ground black pepper
cooking oil, if frying

Teriyaki sauce:
1/4 cup Japanese soy sauce
1/4 cup mirin
a small knob of ginger, finely grated
1/4 cup water

Slurry, or thickener:
1 teaspoon cornstarch
2 tablespoons water

sesame oil, about a teaspoon or more if you like
spring onions, just for garnish, not really necessary ;)

Directions:

Preheat the grill; or if pan-frying, heat a non-stick pan in medium high heat, then add about 1-2 tablespoons of cooking oil.

Wash and pat dry chicken fillet. Add a little amount of sesame oil, soy sauce just to coat the chicken then some ground black pepper. Grill or fry until browned on both sides;  set aside. 

In a pan, mix together the soy sauce, mirin and water. Add grated ginger; bring to a boil then lower heat and let simmer about 2 minutes. Combine cornstarch and water then add just a little, about a teaspoon of this slurry , you don’t want your teriyaki sauce too thick; you can always add more if you really want it thicker in consistency. 

Slice the grilled chicken into 2-3 pieces then add it to the pan, stir to coat the chicken with the sauce and cook for less than a minute, season with more black pepper ( optional)  and lastly drizzle with sesame oil.  Transfer to a serving plate, and enjoy!

Happy Cooking!! :)

♥ Thanks for dropping by, have a nice day! :) ♥ …to my spammers too, lol ;P

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• Sukiyaki (すき焼き) Fri 11 Nov 2011