Easy Chicken Teriyaki

November 11, 2010

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 😛

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.

grilled_chicken_thigh_fillet

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!! 🙂

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