Teriyaki Chicken Recipe
Cowbridge Kitchen
With most of us Oriental cuisine stops at the Chinese takeaway, but consider Japanese cuisine for a while and try Teriyaki Chicken, it is a Japanese dish made with Orange juice and Honey.
Teriyaki Chicken is just as tender and just as tasty as Chinese Chicken and Mushrooms and it can be Serve with any type of rice, Egg fried rice is good with this or even skewer the chicken for a tasty BBQ treat this summer .
35 mins Prep time
15 mins Cooking time
Time
This is based on a 113g serving
Calories: 130
Protein: 24g
Fat: 1.5g
Carbohydrates: 4g
Fiber: 0g
Sugar: 3g
Nutrition
Servings
Anybody can have a go at this recipe, practice makes perfect
Difficulty
You can just make this as a sauce if you like, just leave the chicken out. It is a great dipping sauce.
Cost to make:
£3.55 / $4.49 (Est.)
Equipment:
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Teriyaki Chicken Recipe
There are many recipes for making Teriyaki Chicken, some use chicken thigh and most use different ingredients, but all Teriyaki Chicken recipes make an Orange and Honey Teriyaki Sauce. If they don't then it's not Teriyaki Chicken.
Teriyaki Chicken is a Japanese dish of marinated chicken cooked in a Honey based sauce, often with Ginger, Garlic and Orange.
Teriyaki (kanji: 照り焼き) is a cooking technique used in Japanese cuisine in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar.
Cuisine:Japanese
ingredients
80 ml Orange juice
45 ml Honey
1 tsp fresh ginger (or Ginger paste)
5 ml Rapeseed oil
400 g of Chicken (2 Diced Breast)
15 ml of Oil (Olive Oil)
25 g of Unsalted Butter
15 ml Water
1 tbs of Cornflour
Cooking Instructions
- Whisk all of the marinade ingredients: 60 ml Soy Sauce, 80 ml Orange juice, 45 ml Honey, 1 tsp Ginger and 5 ml Rapeseed oil into a bowl.
- Cut chicken into cubs then place into marinade. Stir and cover. Marinate at room temperature for 30 min.
- Heat a wok and add 15 ml of olive oil. Remove chicken from marinade with a slotted spoon, reserving marinade in the bowl. Add chicken to the wok and sauté for 5 minutes until the chicken is cooked, stirring occasionally.
- Remove the chicken from the wok and set aside in a container.
- Mix the cornflour with the 15 ml of water.
- Pour the remaining marinade into the pan, add 25 g of butter and place back over medium heat. Bring to a boil stirring constantly so that the butter is melted. Mix in 2 to 3 tsp ( 15 ml) of the cornflour slurry until slightly thickened then remove from heat. Add chicken back to the pan and stir to combine.
- Cook on a low heat for a further 5 - 10 minutes.