Teriyaki Chicken
50 Min
1 - 2
Bit Tricky
Japanese Teriyaki Chicken in orange sauce
Ingredients :


  • 60 ml Soy Sauce
  • 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

This easy Teriyaki chicken recipe is ideal for teriyaki chicken skewers.

Serve this with buttery rice or on a skewer for a tasty BBQ treat this summer.

Method : 
  • 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.

Serve over hot buttery white rice garnished with fresh spring onion ... 

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