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
White and green parts cut in 2 cm length. (keep some green parts finely sliced for garnish)
Grate the ginger
Add in a deep bowl the soy sauce, orange juice, ginger, sesame oil, corn starch and honey and whisk to combine.
Cut the chicken to Bite size pieces
On medium heat add the oil and heat for a minute.
Add the chicken and the scallions.
Season with Salt and Pepper and cook until golden for about 10 minutes, tossing occasionally.
Add the Teriyaki 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.
Chicken Teriyaki
Servings: 4 People
Ingredients
- 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
Instructions
- 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.
