Chicken Teriyaki

March 18, 2014 by

2-4 chicken breasts/thighs

30ml/2 tbsp honey
60ml/4 tbsp soy sauce
60ml/4 tbsp mirin
30ml/2 tbsp sake
2 tsp grated fresh root ginger
1 garlic clove, chopped
1 tbsp sunflower oil

Mix Above.

Cut breast up in smaller bits.
Use some of the mix to marinade the chicken in at least 15min before (or night before.

Brown chicken. Drizzle a bit more sauce over and put lid on.
In another sauce pan simmer rest of mix down to sticky but runny sauce – may take about 15min.

Serve with rice and stir-fry veggies (celery,carrots,spinach and spring onions – with bit of oyster sauce, sweet chilli and soy sauce).

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