Nourish recipe for teriyaki Chicken

Teriyaki Chicken

Teriyaki chicken Photo: supplied

This family favourite takes less time to make than it would to order and pick up a takeaway! Change it up and use salmon instead of chicken if you like. Either way you’ll love this dish.

Ingredients

3 tbsp brown sugar

⅓ cup mirin

⅓ cup cooking sake

⅓ cup soy sauce

500–700g chicken thighs (skinless, boneless)

3 tbsp flour

oil

spring onion, chopped (optional)

sesame seeds

Method

To make teriyaki sauce: mix brown sugar, mirin, sake and soy sauce in a small saucepan and bring to the boil. Reduce the heat to medium and simmer for a further 2 minutes.

Cut the chicken into your desired size pieces and dredge through the flour.

Heat a little oil in a pan over medium-high heat and place the chicken in.

Cook the chicken for 2–3 minutes and flip to cook the other side for another 2–3 minutes, or until it has cooked through.

Carefully add the teriyaki sauce to the pan and cook until the sauce reduces slightly.

Serve with cooked rice, and garnish with chopped spring onion and sesame seeds.