Teriyaki chicken-simple, healthy, exotic and delicious

Chicken Teriyaki served with rice and Japanese coleslaw

Ingredients for the teriyaki chicken (serves 4):

·         6 tbsp light soy sauce

·         6 tbsp of mirin

·         6 tbsp cooking sake

·         4-6 tbsp of caster sugar (depending on how sweet you like your teriyaki)

·         1 clove garlic, bruised/lightly crushed 

·         4 large chicken thighs, diced

Method:

1. Mix the soy sauce, mirin, cooking sake, sugar and garlic. Leave the diced chicken to marinate in the mixture for 10-15 minutes
2. Saute the marinated chicken (minus the marinade) in a non-stick pan on medium high heat for a minute or two, or until they are slightly cameralised on the outside
3. Pour the teriyaki marinade over the chicken pieces in the pan and bring to the boil, then turn the heat down to medium to medium low so the mixture simmers. Cook with the lid for 5-6 minutes, or until the chicken pieces are cooked through
4. Remove the cooked chicken pieces with a slotted spoon and turn the heat up to reduce the sauce to a glossy, luster and slightly thickened teriyaki sauce
5. Return the cooked chicken back to the teriyaki sauce and toss well to make sure the chicken pieces are well coated. Serve with steamed Japanese rice (sushi rice or any short-grain rice) and Japanese coleslaw (see recipe below).

The juicy chicken coated in the glossy and thick Teriyaki sauce is best served with steamed rice and a refreshing Japanese coleslaw or salad, as the rice soaks up every drop of the flavoursome sauce, and the coleslaw freshens the palate and provides a much-needed tang to the dish. Also try Teriyaki salmon.

Ingredients for the Japanese coleslaw (serves 4-6):

Ingredients:

• 1/6 of a small red cabbage, shredded
• 1/4 of a small white cabbage, shredded
• 1 carrot, shredded
• 1 shallot, chopped finely
• 1/6 of a Spanish/red onion, shredded (optional)
• Japanese mayonnaise
• fresh orange juice
• Salt and pepper to taste

Method:

1. Mix the shredded cabbages, carrot and Spanish onion and finely chopped shallot in a salad bowl
2. Whisk Japanese mayonnaise and orange juice together in a bowl to form a salad dressing consistency. Season with salt and pepper to taste. Add to the cabbage mixture and toss to combine. Voila!