Teriyaki Chicken

Name: Teriyaki Chicken
Yield: 4 servings
Cuisine: British
Ingredients: 600-800 g Chicken Thighs; Salt; 1 tablespoon Oil; 2 tablespoons Sugar; 4 tablespoons Soy Sauce; 2 tablespoon Mirin

Hiroko Liston @hirokoliston

Melbourne, Australia

If you are using a store-bought Teriyaki sauce, have a look at the ingredients. You see flavour enhancer, food colour, stabiliser, preservative, acidity regulator, and lots of numbers.

Teriyaki sauce is easy to make and you can make it to suit your taste. I sometimes add grated Ginger or Chilli, less or more Sugar depending on the main ingredient. Can’t you find Mirin? Don’t worry. Just Sugar and Soy Sauce will be good enough.

If you are using a store-bought Teriyaki sauce, have a look at the ingredients. You see flavour enhancer, food colour, stabiliser, preservative, acidity regulator, and lots of numbers.

Hiroko Liston @hirokoliston

Melbourne, Australia

If you are using a store-bought Teriyaki sauce, have a look at the ingredients. You see flavour enhancer, food colour, stabiliser, preservative, acidity regulator, and lots of numbers.

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Ingredients

4 servings

600-800 gChicken Thighs
Salt
1 tablespoonOil
Teriyaki Sauce
2 tablespoonsSugar
4 tablespoonsSoy Sauce
2 tablespoonMirin

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Steps

1

Combine the Teriyaki Sauce ingredients in a small mixing bowl.
2

Lightly season Chicken with Salt. Heat Oil in a frying pan, and cook Chicken until golden. Pour the Teriyaki Sauce over and keep cooking until the sauce thickens.