Ingredients
Scale
- ¼ cup (60 ml) mirin
- ¼ cup (60 ml) cooking sake
- ¼ cup (60 ml) tamari (or light soy sauce)
- 1 tbsp brown sugar
- 1 tbsp olive oil
- 800 g (1 lb 12 oz) boneless, skinless chicken thighs (note 1)
To serve
- 1 cup (140 g) edamame beans (see note 2)
- 1 cup (75 g) shredded red cabbage
- 1 cup (90 g) julienned carrot
- Jasmine rice
- ½ cup (125 g) whole-egg mayonnaise (optional)
- 1 tsp white and black sesame seeds (optional)
- Sliced fresh red chilli (optional)
Instructions
- For the teriyaki sauce, combine the mirin, cooking sake, tamari and brown sugar in a small bowl. Stir until the brown sugar is dissolved.
- Heat the oil in a large, heavy-based pan over high heat. Add the chicken and cook for 8 minutes until browned, turning once halfway.
- Add the teriyaki sauce to the pan. Cook for 1 minute.
- Turn the chicken and cook for another minute or until the sauce is caramelised and glossy.
- Slice the chicken before serving with edamame beans, shredded red cabbage, carrot and rice. Top with a dollop of mayonnaise and sprinkle with sesame seeds and fresh chilli (if using). Finish with a drizzle of the pan juices.
Notes
Note 1 – Trim excess fat and pound the chicken using a mallet or rolling pin to even out the thickness.
Note 2 – Find edamame beans in the freezer section of your supermarket. They are already peeled and ready to use; thaw as per the packet instructions.
MAKE AHEAD
Marinate the chicken in the sauce and refrigerate in an airtight container for up to 2 days, or freeze for up to 2 months. Thaw completely in the fridge overnight prior to cooking.
LEFTOVERS
Refrigerate cooked chicken in an airtight container for up to 2 days. Reheat in the microwave. Not suitable to freeze.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: chicken, bowl, terriyaki
- Method: pan sear
- Cuisine: Japanese