Cook Nigella Lawson said her chicken teriyaki recipe is very “delicious” and is an ideal meal to make when you are feeling a little bit lazy.
Putting together a quick, hot meal that tastes amazing can be fairly simple, especially with Nigella Lawson’s moresome chicken teriyaki recipe.
In the ingredients list is mirin, which is a subtly sweet Japanese rice wine, and is a great addition to have in any pantry for Asian-inspired cooking.
Also on the ingredients list is sake, which is also a rice wine, not as sweet as mirin, but adds a lovely flavour to culinary dishes.
Serving between four to six people, depending on people’s appetite, here’s how to make Nigella Lawson’s chicken teriyaki recipe.
Nigella Lawson’s chicken teriyaki recipe
Serves: four to six people
Ingredients:
Two x 15ml tablespoons sake (Japanese rice wine)
Four x 15ml tablespoons mirin (sweet Japanese rice wine)
Four x 15ml tablespoons soy sauce
Two x 15ml tablespoons soft light brown sugar
Two teaspoons of grated fresh ginger
Splash of sesame oil
750 grams of chicken thigh fillets (no skin or bones), cut or scissored into bite-sized pieces
One teaspoon groundnut oil
300 – 450 grams sushi rice (cooked according to packet instructions)
Method
Mix the sake, mirin, soy sauce, sugar, ginger and sesame oil in a dish that you can steep the chicken in. Nigella Lawson uses a 23cm square Pyrex, but anything similar would do.
Add the prepared chicken pieces and leave for 15 minutes in the mixture to marinate, which adds gorgeous flavour to the meat.
Heat the groundnut oil in a large, shallow frying pan or casserole dish (that has a lid) and, using a slotted spoon, transfer the chicken pieces from the marinating liquid to the pan and saute until they look cooked on the outside.
Pour the marinade over the chicken pieces 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.
Nigella Lawson advised: “Cut into a piece of chicken to make sure it’s cooked through.”
Remove the cooked pieces with a slotted spoon (you could keep them warm in a bowl covered in foil) and 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, and stir well so that they are all coated in the sticky, savoury syrup. Serve with sushi rice.
Nigella Lawson said the dish would pair well with steamed pak choi or other leafy greens.
What about if children are also going to eat the meal? Nigella Lawson shared her top tip advice.
She said: “Should you be making this for younger children, halve the soy sauce quantity for under tens and a quarter for under fives.”
