Mid-week meals can often become repetitive with Britons often cooking the same dish each week.
From frozen pizzas to microwave meals, mid-week meals after a hard day at work can taste bland.
If you’re fed up of cooking the same meals every week, Nigella Lawson’s delicious teriyaki chicken recipe could be worth a try.
The super simple recipe includes moist chicken thighs and a sticky, sweet teriyaki sauce. Nigella’s recipe requires cooked sushi rice as an accompaniment but you could simply swap this for a microwave rice pouch of your choice to make the recipe even quicker.
Fans of Nigella’s chicken teriyaki recipe have described the dish as “absolutely delicious” and “quick”.
One person said: “This is dish is in my repertoire of quick, tasty meals on a week day. Delicious.”
Another wrote: “Absolutely delicious! Will definitely make this again.”
A third commented: “This teriyaki sauce is darn good! We lived in Japan a fair few years and this is the best we’ve had here in the UK that I have made from scratch.”
How to make Nigella Lawson’s chicken teriyaki recipe
Ingredients
- Two x 15ml tablespoons sake (Japanese rice wine)
- Four x 15ml tablespoons mirin (sweet Japanese rice wine)
- Four x 15ml tablespoons soy sauce or tamari if you need this to be gluten-free
- Two x 15ml tablespoons soft light brown sugar
- Two teaspoons grated fresh ginger
- splash of sesame oil
- 750 grams chicken thigh fillets (no skin or bones), preferably organic, cut or scissored into bite-sized pieces
- One teaspoon groundnut oil
- 300 – 450 grams sushi rice (cooked according to packet instructions)
Method
1. First, mix the sake, mirin, soy sauce, sugar, ginger and sesame oil in a large dish that will fit the chicken in.
2. Add the chicken pieces to the dish and leave it to marinate for 15 minutes.
3. Next, heat the groundnut oil in a large shallow frying pan and transfer the chicken pieces from the marinating liquid to the pan using a slotted spoon. Sauce the chicken until it looks cooked on the outside.
4. Pour the marinade over the chicken in the pan and allow it to bubble before turning down the heat to a gentle simmer. Put the lid back on the pan and allow it to cook for a further five minutes. To check the chicken is cooked, cut into a piece.
5. Remove the chicken with a slotted spoon, transfer them to a bowl and cover the bowl with foil. Turn the heat of the pan back up again and allow the liquid to boil down until it becomes syrupy.
6. Add the chicken pieces back to the pan until they are well-coated in the sauce. Serve the chicken with sushi rice, or another rice of your choice, and greens such as pan choi or green beans.
