Chicken Teriyaki

Ingredients

• 600g chicken thighs
• 1 tbsp oil
• 4 tbsp soy sauce
• 3 tbsp mirin
• 2 tbsp sugar
• 1 tbsp water
• 1 tsp grated ginger
• Sesame seeds and spring onion to serve

Instructions

1. Mix the soy sauce, mirin, sugar, water and ginger to make the glaze.
2. Heat the oil and cook the chicken skin-side down until golden, then turn.
3. Once cooked through, pour off any excess fat and add the glaze.
4. Let it bubble and reduce, spooning it over the chicken until sticky.
5. Slice and serve sprinkled with sesame seeds and spring onion.

Serving suggestions

• Serve over steamed rice with a side of greens.

Storage & reheating

Keeps for 3 days and makes a great rice-bowl lunch.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions