RecipesDinner
Dinner
Teriyaki Chicken
Seared chicken thighs turned through a sticky soy, garlic and ginger glaze, finished with sesame oil, sesame seeds and spring onion. On the table in about fifteen minutes.
- Serves
- 3
- Prep
- 10min
- Cook
- 15min
- Total
- 25min
Programs: Fat Loss, Muscle Gain, Lean Bulk and Recomp, Maintenance, Blood Sugar, Cholesterol
Per serving
- Calories
- 327kcal
- Protein
- 35.6g
- Carbs
- 19.2g
- Fat
- 10g
- Fibre
- 0.5g
Ingredients
For 3 servings · MetricUS
- 500gboneless skinless chicken thighs
- 1 tspneutral oil
- 60mlsoy sauce
- 60mlmirin
- 2 tbsprice vinegar
- 1 tbspbrown sugar
- 2 clovesgarlic, crushed
- 1 tspfresh ginger, grated
- 1 tspcornflourmixed with 1 tbsp cold water
- 1 tspsesame oilto finish
- 1 tspsesame seedsto serve
- 2spring onions, slicedto serve
- 1 lbboneless skinless chicken thighs
- 1 tspneutral oil
- ¼ cupsoy sauce
- ¼ cupmirin
- 2 tbsprice vinegar
- 1 tbspbrown sugar
- 2 clovesgarlic, crushed
- 1 tspfresh ginger, grated
- 1 tspcornstarchmixed with 1 tbsp cold water
- 1 tspsesame oilto finish
- 1 tspsesame seedsto serve
- 2scallions, slicedto serve
Method
Make the sauce.
Stir the soy sauce, mirin, rice vinegar, brown sugar, garlic and ginger together in a jug.
Cook the chicken.
Heat the oil in a large frying pan over a medium-high heat. Season the thighs and cook for 5 to 6 minutes on each side, until browned and cooked through.
Lift out onto a plate.
Build the glaze.
Pour the sauce into the same pan and bring to a simmer, scraping up any browned bits from the bottom.
Stir in the cornflour slurry and simmer for a minute, until it thickens enough to coat a spoon.
Finish and serve.
Return the chicken to the pan and turn to coat fully in the glaze for a minute.
Stir through the sesame oil, then serve scattered with sesame seeds and spring onion.