Cook and Scale
Teriyaki Chicken
4 servings · 30 min total
Golden pan-seared chicken thighs glazed in a sticky sweet-savoury teriyaki sauce, finished with sesame and spring onion over steamed rice.
Ingredients
- 600 g chicken thigh, boneless
- 2 tbsp vegetable oil
- 5 tbsp soy sauce
- 3 tbsp honey
- 2 tbsp rice vinegar
- 2 garlic, minced
- 15 g fresh ginger, grated
- 1 tbsp cornstarch
- 2 spring onion, sliced
- 1 tbsp sesame seeds
- 300 g white rice, to serve
Contains: Gluten, Soy, Sesame
Allergen info is best-effort — please verify yourself.
Method
- 1.
Whisk the teriyaki sauce — Whisk the soy sauce, honey, rice vinegar, garlic, and ginger together with the cornstarch and 60 ml water.
- 2.
Sear the chicken thighs — Sear the chicken thighs in the oil over medium-high heat for 10 minutes, turning, until golden on both sides.
- 3.
Simmer in the teriyaki sauce — Pour in the teriyaki sauce and simmer for 5 minutes, spooning it over the chicken, until thick and glossy.
- 4.
Slice and serve the chicken — Slice the chicken, spoon over the sauce, and scatter with spring onions and sesame seeds. Serve over rice.