Chicken Teriyaki

Sweet and savory sauces have my heart. It’s like when you take that first bite and all the flavours just explode in your mouth with tantalizing deliciousness, hitting all the right spots at the same time. This recipe for chicken teriyaki is just that. A delicious sweet and savory chicken dinner, perfect for large crowds and comes together in minutes. Definitely double the sauce if you want to spoon it over some fluffy rice and steamed broccoli. Another interesting addition to the recipe would be some salted cashews, especially if you like something crunchy (as I most certainly do), but that’s totally optional. I like to marinate my chicken overnight and it’s something I highly recommend. What you get is juicy, tender pieces of chicken enveloped in a sweet and smoky sauce that is just brilliant. Enjoy


  • 2 tablespoons sake (Japanese Rice Wine)
  • 1/4 cup mirin (sweet Japanese rice wine)
  • 1/4 cup soy sauce
  • 2 tablespoons light brown sugar
  • 2 teaspoons grated fresh gingerroot
  • Splash sesame oil
  • 1 3/4 pounds chicken thigh fillets (no skin or bones), preferably organic, cut into bite-sized pieces
  • 1 teaspoon peanut oil
  • 1 3/4 to 2 1/2 cups sushi rice, cooked according to packet instructions


    Combine the sake, mirin, soy sauce, sugar, ginger and sesame oil in a dish that you can steep the chicken in, (I use a 23cm square dish, but anything of similar dimensions would do).

  • Add the prepared chicken pieces and leave for 15 minutes.
  • Heat peanut oil in a large shallow dish or pot (with lid) over medium heat. With a slotted spoon, transfer the chicken from the marinade into the skillet. Sauté until they look cooked on the outside.
  • Add the marinade to the chicken pieces and bring to a bubble, then turn down the heat to a gentle simmer, put the lid on and cook for about 5 minutes. Cut into a piece of chicken to make sure it’s cooked through.
  • Remove the cooked pieces slotted spoon (you can keep in a bowl, covered with aluminum foil to keep warm) and increase the heat under the pan-European boil liquid down to a thick syrup dark.

Return chicken pieces to pan, stir well so all chicken pieces are covered with sticky syrup salt. Serve with steamed rice and sautéed veggies of your choice. I love steamed broccoli with this, but you could serve fresh green beans or even some wilted spinach with it.

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