This 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