I love Japanese food! My partner I went fell in love with Japan during our trip in 2019, and since then I've been trying to replicate some of the amazing things we ate.
This is one of my favourite go-to weeknight recipes. It's not an authentic version of the dish as teriyaki sauce traditionally includes mirin/sake but it's quick, simple, and very moreish! It also only relies on British staple supermarket ingredients.
INGREDIENTS (SERVES 2)
For the marinade:
- 4 generous tablespoons soy sauce
- 1 large orange, freshly squeezed
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, crushed
- 3 tablespoons honey
- 1 teaspoon sesame oil
- Pinch of white pepper
- 2 large chicken breasts or a small pack of chicken thighs (approx 300g)
- 1 tablespoon rapeseed oil (or preferred alternative)
- 1 generous tablespoon butter
- Spring onions and black and/or white sesame seeds to garnish.
Mix together the soy sauce, orange juice, honey, garlic, sesame oil, ginger and white pepper in a large bowl.
Cut up chicken into bite size pieces. Add the chicken to the bowl then clingfilm and leave to marinate in the fridge. After 15 minutes, you'll get enough flavour in the chicken, but you could leave it for up to an hour if you'd prefer a stronger taste.
When you're ready, remove the chicken with a slotted spoon and fry in a pan until golden (keep the marinade!).
If you're planning to serve the meal with rice, put the rice on whilst the chicken is cooking.
Once the chicken is cooked through, put it to one side to rest for a few moments. Add the leftover marinade to the pan with a generous tablespoon of butter. Bring the sauce to boil and wait for it to start to thicken up as it reduces.
Once the sauce has thickened slightly, transfer the chicken back to the pan and stir to combine so all the chicken is coated.
Pour the chicken and sauce over the rice and garnish with slices of spring onion and sesame seeds.
This is also nice served with snow peas, steamed broccoli or pak choi.