This Chicken Teriyaki recipe is a family favourite that’s perfect for quick weeknight dinners or after-school meals. With tender chicken thighs coated in a sweet and tangy teriyaki glaze, it’s sure to please even the pickiest eaters.
Ingredients
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2 tablespoons of sesame oil
- 6 Irish skinless and boneless chicken thighs
- 2 minced garlic cloves
- 1 small piece of fresh ginger, finely grated
- 50g runny honey
- 30ml light soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon sesame seeds
- 4 spring onions, finely chopped
- Boiled white rice
Steps
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Heat the sesame oil in a large non-stick frying pan or wok over medium heat. Once hot, add the chicken thighs and fry for about 7 minutes, or until they are golden brown and beginning to crisp around the edges.
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Ensure to stir occasionally to ensure even cooking. Add the garlic and ginger to the pan, stirring constantly, and cook for another 2 minutes until fragrant.
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Stir in the honey, soy sauce, rice wine vinegar, and 100ml of water. Increase the heat slightly to bring the mixture to a gentle boil. Allow it to cook for 2 to 5 minutes, stirring occasionally, until the sauce has reduced and thickened, coating the chicken pieces in a glossy, sticky glaze.
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Remove the pan from the heat and scatter the shredded spring onions and sesame seeds over the top of the chicken. Serve immediately with white boiled rice and steamed broccoli on the side.
