Teriyaki actually refers to the method of cooking in a glaze of mirin, soy and sugar but think teriyaki and you think of a glossy, sticky sauce that is so easy to make so there’s no excuse not to make your own. Yes, yes, it’s quick to buy it from the shelf of your local supermarket but the finish is not the same so spend 5 minutes over this sauce and you’ll never buy it again!
Ingredients- serves 4
4 tbsp dark soy or tamari
4 tbsp mirin
2 tbsp sugar
2 tbsp water
2 tsp cornstarch
4 skinless chicken breasts
2 tbsp sesame seeds (optional)
1. Start off by taking a small pan and add the soy, mirin and sugar and bring to the boil. Meanwhile add the cornstarch to the water and stir well so no lumps remain and add to the pan. Continue to cook the sauce until it starts to reduce. Take off the heat and set aside.
2. Preheat the oven to 200c/ 180 fan. Place the chicken on a baking tray before coating in the teriyaki sauce. Sprinkle over the sesame seeds, or roll them in a larger amount if you like, and cook for around 15 minutes or until cooked through depending on the size of each portion. Remove the chicken and allow to rest for a minute or two before cutting the breasts into slices. Alternatively you can slice the chicken whilst making the sauce and you can cook it in the teriyaki as it’s reducing before sprinkling with toasted sesame to serve. Enjoy with stir fried vegetables or on a bed of rice.
Sticky teriyaki chicken- a quick sauce for a delicious chicken dish!