Japanese · Lunch, Dinner
Chicken teriyaki
Pan-seared chicken thigh glazed in a sticky, sweet soy-mirin teriyaki sauce.
- Calories
- 598 kcal
- Protein
- 37 g
- Carbs
- 67 g
- Fat
- 20 g
- Prep
- 10 min
- Cook
- 15 min
Per serving, for one person.
Contains: soy, sesame.
Ingredients
- 160 g Chicken thighs (boneless)
- 70 g Jasmine rice
- 1 tbsp Tamari (gluten-free)
- 14 ml Mirin (rice cooking wine)
- 1 tsp Sugar
- ½ tbsp Sunflower oil
- 10 g Spring onions
- ¾ tsp Sesame seeds
Method
- Cook the rice according to packet instructions.
- Pan-fry the chicken thigh in the oil for 5-6 minutes each side until golden and cooked through.
- Whisk the tamari, mirin and sugar together and pour into the pan.
- Simmer for 3-4 minutes, spooning the sauce over the chicken, until thick and glossy.
- Slice the chicken, serve over the rice and scatter with spring onion and sesame seeds.
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