Wednesday meals can often get repetitive as Brits often cook the same dish every week.
From frozen pizzas to microwave ovens, after a hard day’s work in the middle of the week, meals can taste like men.
If you’re tired of making the same meals every week, Nigella Lawson’s delicious teriyaki chicken recipe might be worth a try.
The super simple recipe features moist chicken thighs and a sticky, sweet teriyaki sauce. Nigella’s recipe calls for cooked sushi rice as a side, but you can simply swap this for a bag of microwaveable rice of your choice to speed up the recipe.
Fans of Nigella’s chicken teriyaki recipe have described the dish as “absolutely delicious” and “quick”.
One person said: “This dish is in my go-to for quick, tasty weekday meals. Delicious.”
Another wrote: “Absolutely delicious! Will definitely be making this again.”
A third commented: “This teriyaki sauce is bloody good! We lived in Japan for a few years and this is the best we’ve had here in the UK that I’ve made from scratch.”
How to make Nigella Lawson’s chicken teriyaki recipe
Ingredients
- Two x 15ml tablespoons sake (Japanese rice wine)
- Four x 15ml tablespoons mirin (sweet Japanese rice wine)
- Four x 15ml tablespoons of soy sauce or tamari if you need this gluten-free
- Two x 15 ml tablespoons of soft light brown sugar
- Two teaspoons of grated fresh ginger
- a splash of sesame oil
- 750 grams chicken thigh fillets (without skin or bones), preferably organic, trimmed or cut into bite-sized pieces
- One teaspoon of peanut oil
- 300-450 grams of sushi rice (cooked according to package instructions)
Method
1. First, mix the sake, mirin, soy sauce, sugar, ginger and sesame oil in a large container that can hold the chicken.
2. Add the chicken pieces to the pan and let marinate for 15 minutes.
3. Next, heat the peanut oil in a large shallow frying pan and transfer the chicken pieces from the marinating liquid to the pan with a slotted spoon. Saute the chicken until it looks cooked on the outside.
4. Pour the marinade over the chicken in the pan and let it bubble before reducing the heat to low. Put the lid back on the pan and let it cook for another five minutes. Check that the chicken is cooked, cut it into pieces.
5. Remove the chickens with a slotted spoon, transfer them to a bowl and cover the bowl with foil. Raise the heat of the pot again and let the liquid boil until it becomes syrupy.
6. Add the chicken pieces back to the pan until they are well covered in the sauce. Serve the chicken with sushi rice or your choice of rice and greens such as pan choi or green beans.
