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More Nigella recipes

Chicken Teriyaki

by . Featured in KITCHEN
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Introduction

I know the world is full of good parents who never give their children food with salt or sugar, and this recipe (among others) proves conclusively that I am not one of them. Oh, and on top of these dietary failings, the following also contains alcohol. There's really not much to be said by me if these infractions offend. Is it to the point that this meal seems to be both universally delicious and the work of lazy moments? If the answer is yes, cook on. However, should you be making this for younger children, halve the soy sauce quantity for under tens and quarter for under fives, if you wish.

I know the world is full of good parents who never give their children food with salt or sugar, and this recipe (among others) proves conclusively that I am not one of them. Oh, and on top of these dietary failings, the following also contains alcohol. There's really not much to be said by me if these infractions offend. Is it to the point that this meal seems to be both universally delicious and the work of lazy moments? If the answer is yes, cook on. However, should you be making this for younger children, halve the soy sauce quantity for under tens and quarter for under fives, if you wish.

Image of Nigella's Chicken Teriyaki
Photo by Lis Parsons

Ingredients

Serves: 4-6, depending on age and appetite

Metric Cups
  • 2 x 15ml tablespoons sake (Japanese rice wine)
  • 4 x 15ml tablespoons mirin (sweet Japanese rice wine)
  • 4 x 15ml tablespoons soy sauce
  • 2 x 15ml tablespoons soft light brown sugar
  • 2 teaspoons grated fresh ginger
  • splash of sesame oil
  • 750 grams chicken thigh fillets (no skin or bones), preferably organic, cut or scissored into bite-sized pieces
  • 1 teaspoon groundnut oil
  • 300 - 450 grams sushi rice (cooked according to packet instructions)
  • 2 x 15ml tablespoons sake (Japanese rice wine)
  • ¼ cup mirin (sweet Japanese rice wine)
  • ¼ cup soy sauce
  • 2 x 15ml tablespoons soft light brown sugar
  • 2 teaspoons grated fresh ginger
  • splash of asian sesame oil
  • 1¾ pounds chicken thigh fillets (no skin or bones), preferably organic, cut or scissored into bite-sized pieces
  • 1 teaspoon peanut oil
  • 2½ cups sushi rice (cooked according to packet instructions)

Method

  1. Mix the sake, mirin, soy sauce, sugar, ginger and sesame oil in a dish that you can steep the chicken in: I use a 23cm/8-in square Pyrex, but anything similar would do.
  2. Add the prepared chicken pieces and leave for 15 minutes.
  3. Heat the groundnut oil in a large, shallow frying pan or casserole (that has a lid) and, using a slotted spoon, transfer the chicken pieces from their dark marinating liquid to the pan and saute until they look cooked on the outside.
  4. Pour the marinade over the chicken pieces in the pan and bring to a bubble, then turn down the heat to a gentle simmer, put the lid on and cook for about 5 minutes - cut into a piece of chicken to make sure it's cooked through.
  5. Remove the cooked pieces with a slotted spoon (you could keep them warm in a bowl covered in foil) and turn the heat up under the pan to let the liquid boil down to a thick, dark syrup.
  6. Return the chicken pieces to the pan, stir well so that they are all coated in the sticky, savoury syrup, then serve with a comforting pile of sushi rice and perhaps some steamed pak choi or greens of your choice.
  1. Mix the sake, mirin, soy sauce, sugar, ginger and asian sesame oil in a dish that you can steep the chicken in: I use a 23cm/8-in square Pyrex, but anything similar would do.
  2. Add the prepared chicken pieces and leave for 15 minutes.
  3. Heat the peanut oil in a large, shallow frying pan or casserole (that has a lid) and, using a slotted spoon, transfer the chicken pieces from their dark marinating liquid to the pan and saute until they look cooked on the outside.
  4. Pour the marinade over the chicken pieces in the pan and bring to a bubble, then turn down the heat to a gentle simmer, put the lid on and cook for about 5 minutes - cut into a piece of chicken to make sure it's cooked through.
  5. Remove the cooked pieces with a slotted spoon (you could keep them warm in a bowl covered in foil) and turn the heat up under the pan to let the liquid boil down to a thick, dark syrup.
  6. Return the chicken pieces to the pan, stir well so that they are all coated in the sticky, savoury syrup, then serve with a comforting pile of sushi rice and perhaps some steamed pak choi or greens of your choice.

Tell us what you think

What 4 Others have said

  • Just made this dish for the first time and I love it! I will add some garlic and something hot like a chili next time.

    Posted by GabyNL on 20th March 2019
  • Absolutely delicious! Will definitely make this again.

    Posted by mbourne on 26th August 2018
  • Made this and found it way too salty but otherwise, very good, lovely sticky sauce and very easy to make. Will use less soy next time

    Posted by RHitch on 19th March 2018
  • Just made this for dinner - yum

    Posted by MissF on 5th May 2017
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