The great thing about doing what we are currently doing, that is eating around the world, is that we are trying food we would never have tried otherwise, and with only two weeks into this, I have found a lot of food I have loved.
My family are now seriously excited when the new country is picked and when the new food is cooked.
This chicken teriyaki is new to me, my husband has eaten it before, but I had not. It looked like a really easy recipe, something we all would love, and I was right, we did. So much so that we ate it all, not leaving any for my son who was not home that night, boy was he annoyed. So I had to make it again the following night.
I double the recipe for us 5.
The sauce thickens with cooking, so take it as far as you like it, just don't overcook the chicken.
Any leftover glaze, keeps well, so don't discard. This glaze is delicious on beef and fish also.
So if you are looking for a quick mid week meal that is delicious, look no further.
3 chicken thighs fillets, skinless
1 teaspoon cornflour
1 teaspoon peanut oil
¼ cup of the teriyaki glaze
Spring onions, sliced, to serve
Light Teriyaki Glaze:
3 tablespoons soy sauce
2 tablespoons Sake
2 tablespoons mirin
1 tablespoon caster sugar
Steamed Rice, to serve
Slice the chicken thighs into thin medallions/strips and toss with the cornflour to just coat.
In a non stick frypan, heat the oil over high heat and fry the chicken, turning frequently until just browned on all sides but not yet cooked through.
Add ¼ cup of the teriyaki glaze and toss the chicken to coat in the glaze as it thickens. Cook chicken until just cooked through.
Top with the sliced green onions and serve with rice.
Pin it: www.pinterest.com.au/pin/399413060697739786/