Frixos Personal Chefing

, ,

Chicken Teriyaki


Teriyaki cooked at home needs to be ‘shiny’ and taste better than the one at your local Asian restaurant. My version is a quick one, made faster than it takes to be delivered as I have skipped the marinating process. If you have the time do marinate for at least an hour. Serve with Basmati Rice.

Chicken Teriyaki


Chicken Teriyaki

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Dish
Cuisine: Asian
Keyword: Food Recipes, Pleasures, Poultry
Servings: 4 People


  • 700 grs Chicken Breasts , without the skin, cut in bite size pieces
  • 60 ml Soy Sauce , light
  • 80 ml Orange juice
  • 1 inch fresh Ginger , grated
  • 1 teaspoon Sesame oil
  • 2 teaspoons Corn Starch
  • 2 tablespoons Honey
  • 2 tablespoons EVOO , Extra Virgin Olive Oil
  • ½ teaspoon Sea Salt
  • ½ teaspoon freshly ground Black Pepper
  • 5 fresh Scallions , white and green parts cut in 2 cm length (keep some green parts finely sliced for garnish)
  • 1 teaspoon Sesame Seeds


  • In a large saucepan on medium heat add the oil and heat for a minute. Add the chicken and the scallions and cook until golden for about 10 minutes, until almost cooked, tossing occasionally. Halfway through season with the salt and pepper.
  • In the meantime, add in a deep bowl the soy sauce, orange juice, ginger, sesame oil, corn starch and honey and whisk to combine.
  • Add the above mixture to the saucepan, reduce the heat and simmer until the sauce thickens.
  • Serve in a bowl and garnish with the sesame seeds and the finely sliced scallions.

Leave a Reply
Recipe Rating