This delicious Nigella Chicken Teriyaki is a quick and easy meal that’s full of flavor! With tender chicken coated in a savory, sticky sauce, it’s the perfect weeknight dish. You can easily swap ingredients like tamari for a gluten-free option, making it a flexible recipe that’s sure to please everyone.
Ingredients Needed:
- 30ml (2 tablespoons) sake (Japanese rice wine)
- 60ml (4 tablespoons) mirin (sweet Japanese rice wine)
- 60ml (4 tablespoons) soy sauce or tamari (for a gluten-free option)
- 30ml (2 tablespoons) soft light brown sugar
- 2 teaspoons grated fresh ginger
- Splash of sesame oil
- 750 grams (1.65 lbs) chicken thigh fillets (no skin or bones), preferably organic, cut into bite-sized pieces
- 1 teaspoon groundnut oil
- 300-450 grams (10.5-16 oz) sushi rice
How To Make Chicken Teriyaki Recipe?
- Prepare the marinade: In a dish large enough to steep the chicken, mix the sake, mirin, soy sauce, sugar, ginger, and sesame oil. A 23cm (8-inch) square Pyrex or similar-sized dish works well.
- Marinate the chicken: Add the chicken pieces to the marinade and leave for 15 minutes.
- Cook the chicken: Heat the groundnut oil in a large, shallow frying pan or casserole with a lid. Using a slotted spoon, transfer the chicken pieces to the pan and sauté until browned on the outside.
- Simmer the sauce: Pour the marinade over the chicken, bring it to a bubble, then reduce the heat to a gentle simmer. Cover the pan and cook for about 5 minutes, ensuring the chicken is cooked through.
- Make the sauce thicker: Remove the chicken with a slotted spoon and keep it warm, covered with foil. Turn up the heat to reduce the liquid to a thick, dark syrup.
- Coat the chicken: Return the chicken to the pan and stir well to coat in the sticky, savory syrup.
- Serve: Serve the chicken with a comforting pile of cooked sushi rice and optionally, steamed pak choi or your favorite greens.
Recipe Tips:
- Let the chicken marinate for 15 minutes: This helps the chicken soak up all the yummy flavors.
- Use a slotted spoon: It helps remove the chicken from the marinade without bringing too much liquid into the pan.
- Brown the chicken: Make sure the chicken is golden before simmering. This adds extra flavor.
- Let the sauce thicken: Simmer the sauce until it’s nice and sticky. This makes the dish even tastier.
- Serve right away with fresh rice: Enjoy the dish while it’s hot, with freshly cooked sushi rice for the best taste.
How To Store & Reheat Leftovers?
- Refrigerate: Let leftover chicken teriyaki cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
- Freeze: Cool the chicken before freezing it. Store it in an airtight container or freezer bag for up to 3 months. Thaw it overnight in the fridge before reheating.
- On the Stove: Reheat in a pan over low heat, adding a splash of water if needed. Stir occasionally and warm for 5-7 minutes.
Nutrition Facts:
- Calories: 400 kcal
- Total Fat: 14g
- Saturated Fat: 2g
- Cholesterol: 80mg
- Sodium: 900mg
- Potassium: 300mg
- Total Carbohydrate: 28g
- Dietary Fiber: 2g
- Sugars: 15g
- Protein: 36g
Try More Nigella Lawson Recipes:
Nigella Chicken Teriyaki Recipe
Description
This delicious Nigella Chicken Teriyaki is a quick and easy meal that’s full of flavor! With tender chicken coated in a savory, sticky sauce, it’s the perfect weeknight dish. You can easily swap ingredients like tamari for a gluten-free option, making it a flexible recipe that’s sure to please everyone.
Ingredients
Instructions
- Prepare the marinade: In a dish large enough to steep the chicken, mix the sake, mirin, soy sauce, sugar, ginger, and sesame oil. A 23cm (8-inch) square Pyrex or similar-sized dish works well.
- Marinate the chicken: Add the chicken pieces to the marinade and leave for 15 minutes.
- Cook the chicken: Heat the groundnut oil in a large, shallow frying pan or casserole with a lid. Using a slotted spoon, transfer the chicken pieces to the pan and sauté until browned on the outside.
- Simmer the sauce: Pour the marinade over the chicken, bring it to a bubble, then reduce the heat to a gentle simmer. Cover the pan and cook for about 5 minutes, ensuring the chicken is cooked through.
- Make the sauce thicker: Remove the chicken with a slotted spoon and keep it warm, covered with foil. Turn up the heat to reduce the liquid to a thick, dark syrup.
- Coat the chicken: Return the chicken to the pan and stir well to coat in the sticky, savory syrup.
- Serve: Serve the chicken with a comforting pile of cooked sushi rice and optionally, steamed pak choi or your favorite greens.
Notes
- Let the chicken marinate for 15 minutes: This helps the chicken soak up all the yummy flavors.
- Use a slotted spoon: It helps remove the chicken from the marinade without bringing too much liquid into the pan.
- Brown the chicken: Make sure the chicken is golden before simmering. This adds extra flavor.
- Let the sauce thicken: Simmer the sauce until it’s nice and sticky. This makes the dish even tastier.
- Serve right away with fresh rice: Enjoy the dish while it’s hot, with freshly cooked sushi rice for the best taste.