Nigella Lawson Chicken Teriyaki
photo by Baby Kato
- Ready In:
- 2 tablespoons sake (Japanese Rice Wine)
- 1⁄4 cup mirin (sweet Japanese rice wine)
- 1⁄4 cup soy sauce
- 2 tablespoons light brown sugar
- 2 teaspoons fresh ginger
- 3 -4 drops sesame oil
- 1 3⁄4 lbs chicken thigh fillets, preferably organic, cut into bite-sized pieces (no skin or bones)
- 1 teaspoon peanut oil
- 1 3⁄4 - 2 1⁄2 cups sushi rice, cooked according to packet instructions
- Combine the sake, mirin, soy sauce, sugar, ginger and sesame oil in a dish that you can steep the chicken in, (I use a 23cm square dish, but anything of similar dimensions would do).
- Add the prepared chicken pieces and leave for 15 minutes.
- Heat the peanut oil in a large shallow frying pan or casserole (that has a lid) over medium heat.
- Using a slotted spoon, transfer the chicken pieces from the marinade to the pan.
- Saute them until they look cooked on the outside.
- Add the marinade to the chicken pieces and bring to a bubble, then turn down the heat to a gentle simmer, put the lid on and cook for about 5 minutes.
- Cut into a piece of chicken to make sure it's cooked through.
- Remove the cooked pieces with a slotted spoon (you could keep them in a bowl covered in aluminum foil to keep them warm) and turn the heat up under the pan to let the liquid boil down to a thick dark syrup.
- Return the chicken pieces back to the pan, stir well so that all the chicken pieces are coated in the syrup.
- Serve with a pile of sushi rice and perhaps some steamed baby bok choy or other veggies of your choice.
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