Teriyaki Chicken 161kcal / per person

recipes

category MeatSee the Related Food Category Page
recipe number 21002
cooking time 20 minutes
comment Teriyaki is a genre in Japanese cuisine. When the sugar and other seasonings including mirin are heated, they carmelize and make the shiny (teri) surface. This sauce can be used not only for meat but also for fish.
image The harmony of chicken and teriyaki sauce makes this dish a good match with both rice and alcoholic drinks. It is also delicious served on top of rice.
Boneless chicken thigh, skinless 200 g
Shishito (green peppers) 2 pieces
(A) Dashi soup stock 3 tbsp
(A) Soy sauce 4 tsp
(A) Sugar 1 tbsp
(A) Sake 4 tsp
Oil 1 tsp

Cut the chicken thigh into 4 even pieces and fillet the thicker parts so everything is of an even thickness. Make small cuts in the shishito.

Heat oil in a non-stick frying pan and brown both sides of the chicken over a medium heat.
Add the (A) ingredients, reduce to a low heat, and cook for about 10 minutes.

Turn the pieces of (2) chicken over and add the shishito. When everything is cooked, cut the chicken into bite-sized pieces. Place the pieces of chicken and the shishito on a dish and pour the sauce over them.

technique Add the seasoning mixture to the grilled chicken and bring it to a boil without burning. The properly reduced mixture will be a shiny teriyaki sauce.
  1. Cut the chicken thigh into 4 even pieces and fillet the thicker parts so everything is of an even thickness. Make small cuts in the shishito.
  2. Heat oil in a non-stick frying pan and brown both sides of the chicken over a medium heat.
    Add the (A) ingredients, reduce to a low heat, and cook for about 10 minutes.
  3. Turn the pieces of (2) chicken over and add the shishito. When everything is cooked, cut the chicken into bite-sized pieces. Place the pieces of chicken and the shishito on a dish and pour the sauce over them.