Teriyaki Chicken

Meat 15 min 2 servings Easy 442 kcal

by Tavolino

A classic Japanese dish featuring juicy chicken thigh fillets pan-fried and coated in a sweet and savory soy-based teriyaki sauce. Quick and easy to prepare, it's a popular and flavorful meal.

Ingredients

Chicken thigh fillets, skin on, bone removed 2 (about 350g/12oz)
Soy sauce 1½ tbsp
Cooking sake 1½ tbsp
Mirin 1½ tbsp
Sugar 2 tsp
Shredded cabbage 2 cups
Carrot, finely julienned ½ cup
Capsicum, finely julienned ¼ cup
Parsley or mint a sprig (optional)

Preparation

1
Cut 2 chicken thigh fillets (about 350g/12oz) into bite-sized pieces.
2
Finely julienne 1/2 cup of carrot and 1/4 cup of capsicum.
3
Shred 2 cups of cabbage and set aside with the other vegetables.
4
In a small bowl, combine 1 1/2 tbsp soy sauce, 1 1/2 tbsp cooking sake, 1 1/2 tbsp mirin, and 2 tsp sugar.
5
Heat a pan over medium-high heat.
6
Place the chicken fillets in the pan, skin-side down.
7
Pan-fry the chicken for 5 minutes until the skin is golden brown.
8
Flip the chicken pieces over.
9
Cook the other side for 3 minutes.
10
Pour the prepared soy sauce mixture into the pan.
11
Simmer the sauce for 2 minutes until it thickens and coats the chicken.
12
Arrange the shredded cabbage, carrot, and capsicum on a plate.
13
Place the cooked chicken on top of the vegetables.
14
Drizzle the remaining pan sauce over the chicken.
15
Garnish with a sprig of parsley or mint and serve immediately.