Nigella Lawson shared her tasty chicken teriyaki recipe with sushi rice, which is the perfect meal if you want a break from the festive flavours.
It only takes 15 minutes for the chicken to marinate in a delicious soy marinade and around five minutes to cook, so it’s ready in no time.
All you need are the star ingredients for the marinade, such as Japanese rice wine and mirin, which is sweet Japanese rice wine.
Additional flavours include ginger, sesame and sugar to create a mouthwatering marinade for the chicken to soak in.
Chicken teriyaki
Serves: four to six people
Ingredients
Two x 15ml tbsp sake (Japanese rice wine)
Four x 15ml tbsp mirin (sweet Japanese rice wine)
Four x 15ml tbsp soy sauce
Two x 15ml tbsp soft light brown sugar
Two tsp grated fresh ginger
Splash of sesame oil
750g chicken thigh fillets cut ionto bite-sized pieces
One tsp groundnut oil
450g sushi rice (cooked according to packet instructions)
Serve with:
Steamed pak choi
Steamed greens
Method
Mix the sake, mirin, soy sauce, sugar, ginger and sesame oil in a bowl. Add the prepared chicken pieces and leave for 15 minutes.
Heat the groundnut oil in a large, shallow frying pan and, using a slotted spoon, transfer the chicken pieces into the pan and sauté until cooked on the outside.
Pour the marinade over the chicken in the pan and bring to a bubble, then turn down the heat to a gentle simmer, put the lid on and cook for about five minutes.
Remove the cooked pieces with a slotted spoon and set aside. Turn the heat up under the pan to let the liquid boil down to a thick, dark syrup.
Return the chicken pieces to the pan, stir well, then serve with a comforting pile of sushi rice and some steamed pak choi or greens.
