Spicy teriyaki chicken

spicy teriyaki chickenThis spicy teriyaki chicken dish is super-easy and quick to make, and is delicious as a mid-week meal, served with rice, noodles and or a vegetable stir fry dish, such as my crunchy green bean, mange tout and garlic stir fry.

Teriyaki sauce is a Japanese favourite, although in this recipe I stir fry the chicken after marinating it in the sauce, which is then reduced until thick and glossy, rather than grilling and repeatedly glazing the chicken, as would be more traditional.

I also liven the dish up a little by adding a chopped red chilli and fresh ginger, hence why this is called spicy teriyaki chicken!

All the required ingredients can be found in a good oriental food shop – you need mirin, rice vinegar, clear honey, sesame oil and a good quality, Japanese-style brewed soy sauce, such as Kikkoman.

The dish is then finished with a little chopped spring onion and sesame seeds.

You can use this teriyaki sauce recipe in all sorts of dishes; it works really well with salmon and with pork too. In fact, it also works well as a dipping sauce – in that case, mix together the sauce ingredients (soy, mirin, honey, rice vinegar and sesame oil) and reduce by around half, until the teriyaki sauce is thick and glossy.

Shared with: What’s cooking Wednesday #204

Link up your recipe of the week Lori's Culinary Creations Hijacked By Twins
Print Recipe
Spicy teriyaki chicken
A deliciously sweet and salty teriyaki chicken recipe, with chilli and ginger, that's ready in no time.
spicy teriyaki chicken
Course Main Dish
Cuisine Japanese
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Japanese
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
spicy teriyaki chicken
Instructions
  1. in a large mixing bowl, add the diced chicken thighs, soy sauce, mirin, rice vinegar, honey and sesame oil and leave to marinate for 5 - 10 minutes
    teriyaki chicken ingredients
  2. heat your wok over a high heat and add the groundnut oil. When it's nearly smoking, add the chicken thighs and fry them in batches, using a slotted spoon to drain as much of the marinade off as possible. Cook for 2 - 3 minutes until browned all over and set aside
  3. when all the chicken pieces are cooked off, add the garlic, ginger and chilli to the wok and fry for 10 seconds
  4. pour the marinate sauce in and cook until reduced by half
  5. add the chicken thighs back into the wok, reduce the heat and stir well, reducing the sauce until it is thick, glossy and the thigh pieces are well-coated
  6. add most of the chopped spring onion and mix well
  7. pour the chicken thighs and sauce into a serving bowl, garnish with sesame seeds and the remaining spring onion and serve with boiled rice, noodles and/or a vegetable stir fry

4 Comments:

  1. Yum! Love that you use the thighs, they are Def the go to in this house.

  2. I love the fact you’ve livened it up a bit with some fresh chilli too! Definitely adds to the flavour and it’s certainly a great weeknight meal.

  3. Oooh yum – this sounds so lovely. I agree with Midge about the chicken thighs – they are so good – really flavoursome and economical too! Thanks for linking it up to #CookBlogShare 🙂 Eb

  4. Mmmmmm this sounds so good! I have got to admit I am not a thigh fan *sorry* but I would love this with chicken breast! Thank you for sharing with #CookBlogShare x

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