teriyaki chicken

teriyaki chicken
serves 2

I’ve never been a fan of commercial ‘teriyaki’ sauces. But after making my own, I’ve completely changed my mind about this Japanese staple. For a more authentic vibe use mirin instead of the white wine.

2-3 chicken thigh fillets
5 tablespoons white wine
3 tablespoons soy sauce
2 teaspoons caster sugar
2 green onions
1/2 small cauliflower

1. Heat a pan on a high heat. Meanwhile, trim excess fat from the chicken and bash out with your fist so the fillets are an even thickness.

2. Add a little oil to the pan and cook chicken for 3 minutes on the first side, or until golden brown.

3. Meanwhile, combine wine, soy and sugar. Taste and balance the flavours with a little more soy or sugar, if needed.

4. Finely chop onion and cauliflower and divide between 2 plates.

5. Turn chicken and cook for another 2-3 minutes. Place on top of the cauliflower mixture.

6. Add sauce to the hot pan and cook for a minute or so to burn off the alcohol and reduce the sauce.

7. Pour hot sauce over the chicken.

prepare ahead?

The sauce can be made in advance. But best to make everything else fresh.

leftover potential

Will keep for a week in the fridge.

variations for fun

vegetarian / vegan – make teriyaki eggplant. Slice an eggplant into 1cm (1/2in) slices and cook in a frying pan over a medium heat with plenty of oil until tender and super soft.

beef teriyaki – replace the chicken with two steaks.

rice – serve with steamed rice instead of the ‘cauliflower rice’.

budget – used chicken drumsticks or wings and roast in a hot oven for 30 minutes or until golden.

honey – replace the sugar with honey for a more well rounded flavour.

alcohol-free – replace the wine with grape juice, apple juice or water.

problem solving guide

dry chicken – If the chicken is overcooked it will dry out. Next time cook on a lower heat or for less time. For now, be generous with the sauce.

too salty – with the soy it can be easy to overdo the salt. Balance it out with a little more sugar. Next time back off on the soy a little.

boozy – it’s important to cook the sauce for long enough to get rid of the alcohol flavour.

short on time? – chop the chicken into small ribbons and stir fry for a few minutes or until just cooked. Add the sauce to the chicken in the pan.

serving suggestions

Serve the chicken on a bed of cauliflower rice with the sauce poured over the top. If you’d like more greens, toss in a handful of baby spinach with the cauliflower.

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