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Chicken Teriyaki

August 1, 2012

Japanese Food

Eating fresh and well cooked Japanese food is a real treat for me.  Someday I would love to visit Japan and watch my food being cooked in front of me by a master chef.  I love the ramen noodle dishes, the sushi, the beautiful gyoza dumplings and of course the sweet teriyaki flavours.  I know it will take me a long time to master the art of a particular cuisine but I do not see the harm in attempting to cook various traditional cuisines unique from your own.  I find this is a wonderful way to learn about other cultures.  So this is my own version of Chicken Teriyaki.  It tasted pretty wonderful and went down a treat.

This recipe was adapted from Lorraine Pascale’s ‘Home Cooking Made Easy’ (HarperCollins Publishers, 2011).


40g brown sugar, 60ml mirin, 65g soy sauce, corn oil (for frying chicken), 4 skinless chicken breasts (prepared and chopped into small chunks), salt and pepper, 3cm fresh ginger (peeled and grated), 1 garlic clove (peeled and finely chopped), 7 spring onions (trimmed and finely sliced), handful of sesame seeds, boiled rice and fresh salad to serve.
* Or try my Oven Roasted Broccoli with Chilli and Mint.


1. Mix together in a small bowl the sugar, mirin and soy sauce.
2. Heat some oil in a wok on medium heat then start frying the chicken seasoning lightly with pepper and salt.
3. When the chicken is cooked through add the garlic and ginger.
4. After 2 minutes add the sugar, mirin and soy sauce mixture.
5. Add the spring onion and sesame seeds and cook for 2 minutes.
6. Serve with rice and vegetables.

Saffy’s Top Tip:

Before you start cooking prepare everything in advance as these ingredients are very easy to burn.


From → Main Meals

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