Main Course
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Teriyaki Chicken
Grilled or pan-fried chicken in a glossy, sweet-and-salty teriyaki sauce — a Japanese classic.
Source / link: Japanische Küche
Step by step through the recipe
Ingredients
Amounts adjust automatically.
| 600 g | chicken breast fillet |
| 4 EL | soy sauce |
| 2 EL | mirin |
| 2 EL | sugar |
| 1 EL | sesame oil |
| 2 | garlic cloves |
| 1 daumengroßes Stück | ginger |
| 1 EL | oil for frying |
| 1 TL | sesame seeds |
| 2 | spring onions |
Preparation
- 1 Cut the chicken breast into bite-sized pieces.
- 2 Stir the soy sauce, mirin, sugar, sesame oil, pressed garlic and grated ginger together in a bowl.
- 3 Heat the oil in a large pan or wok over high heat. Sear the chicken pieces on all sides until golden brown.
- 4 Pour in the teriyaki sauce and let it reduce over medium heat, stirring, until the sauce becomes glossy and thick and evenly coats the chicken.
- 5 Sprinkle with sesame seeds and sliced spring onions and serve immediately.
Notes & tips
Contains no milk or egg ingredients. For a gluten-free version, use tamari instead of soy sauce. Serve with rice and vegetables.
Nutrition
estimated per serving- Calories
- 176 kcal
- Protein
- 4 g
- Fat
- 9 g
- Carbs
- 23 g
– = ingredient not in nutrition database (estimate incomplete)
