Japanese Teriyaki Chicken
Japanese Teriyaki Chicken
Sauce up your weekly mealtime with this sticky-sweet teriyaki dish. Explore the world through flavour with our teriyaki sauce that is exceedingly delicious over everything.
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What could be better than the hit of umami from Teriyaki? In a matter of minutes enjoy deep layers of teriyaki flavour; simply pick your choice of meat or veggies and cook for mouthwatering results. Garnish with pickled ginger, spring onions, sesame seeds and shichimi togarashi seasoning for a gloriously delicious dinnertime.
- 1 pack of The Spice Tailor Japanese Teriyaki
- 1 tbsp. vegetable oil
- 300g chicken breast, thinly sliced
- 1 red pepper, sliced
- 75g mangetout, thinly sliced
- 5 spring onions, cut into 4cm long pieces
- Short grain rice to serve
To garnish (optional)-
- 2 spring onions, thinly sliced
- 2 tbsp. pickled ginger
- 2 tsp. sesame seeds
- 2 tsp. shichimi togarashi seasoning
- To prepare the teriyaki chicken, place a pan over a medium high heat and add a tbsp. of vegetable oil alongside the spices from the spice sachet and cook for 30 seconds.
- Add the chicken breast and brown lightly. Add in the red pepper, mangetout and spring onions to soften. Cook for a minute or so before adding in the base sauce and simmering for a few minutes.
- Stir in the main sauce and simmer for 3-4 minutes until the chicken is cooked through.
- Serve with short grain rice and scatter over the sliced spring onion, sesame seeds, shichimi togarashi seasoning and a pile of pickled ginger if using.
As appliances vary, these are guidelines only. Always ensure food is piping hot and cooked through. Please amend to plural “appliances.”
What could be better than the hit of umami from Teriyaki? In a matter of minutes enjoy deep layers of teriyaki flavour; simply pick your choice of meat or veggies and cook for mouthwatering results. Garnish with pickled ginger, spring onions, sesame seeds and shichimi togarashi seasoning for a gloriously delicious dinnertime.
- 1 pack of The Spice Tailor Japanese Teriyaki
- 1 tbsp. vegetable oil
- 300g chicken breast, thinly sliced
- 1 red pepper, sliced
- 75g mangetout, thinly sliced
- 5 spring onions, cut into 4cm long pieces
- Short grain rice to serve
To garnish (optional)-
- 2 spring onions, thinly sliced
- 2 tbsp. pickled ginger
- 2 tsp. sesame seeds
- 2 tsp. shichimi togarashi seasoning
- To prepare the teriyaki chicken, place a pan over a medium high heat and add a tbsp. of vegetable oil alongside the spices from the spice sachet and cook for 30 seconds.
- Add the chicken breast and brown lightly. Add in the red pepper, mangetout and spring onions to soften. Cook for a minute or so before adding in the base sauce and simmering for a few minutes.
- Stir in the main sauce and simmer for 3-4 minutes until the chicken is cooked through.
- Serve with short grain rice and scatter over the sliced spring onion, sesame seeds, shichimi togarashi seasoning and a pile of pickled ginger if using.
As appliances vary, these are guidelines only. Always ensure food is piping hot and cooked through. Please amend to plural “appliances.”
Keep this recipe for later
Signs of teriyaki’s origins can be seen in the very word itself, with ‘teri’ meaning shine and ‘yaki’ meaning grill. Historically in Japan, glazed foods would be grilled and caramelised over fire.
Owing to Japan’s geography as an island nation and the prevalence of eating fish, teriyaki came into use by way of a natural preservative for fish. Teriyaki later became widely used and spiked in global popularity.
Our rendition is inspired by age-old Japanese teriyaki by adding soy, black vinegar and sugar to make a flavour-packed and moreish sauce.
