Quick and Easy Teriyaki Chicken

This dish is a favourite of mine, it’s so simple and the ingredients are readily available at your local supermarket. I cook this dish at least once a month in our household. My friends and colleagues enjoyed it too when I prepared it for them. So, here’s my take on the yummy Japanese cuisine – Teriyaki Chicken. The ingredients and procedures are as follow;

10-12 Chicken thighs (skin removed and de-boned)

1 pack fine beans

2 medium size shallots

2 cloves garlic

2 tbsp coconut oil

1 tsp corn-starch

Sesame seeds

Spring onions finely chopped

Teriyaki Marinade:

2 tbsps honey

1 tbsp sesame oil

2 tbsps hoisin sauce

2 tsp dark soy sauce

1 tbsp light soy sauce

1 tbsp light brown sugar (white would do)

Pinch of salt and pepper

3 drops of tabasco sauce (add more depending on your taste)

Teriyaki sauce for cooking:

1 ½ cup water or chicken stock

1 tbsp honey

1 tbsp light soy sauce

2 tsp hoisin sauce

1 tbsp sesame oil

1 tbsp sugar (you can add more later to adjust according to your taste)

Pinch or salt and pepper to taste

Drops of tabasco sauce according to taste

  1. Place chicken in bowl, pour marinade over and make sure chicken is evenly coated. Marinate overnight or if you’re in a rush 30 minutes.
  2. Grill chicken over medium heat, brown top and bottom to get colour on your chicken.
  3. Cut chicken in stir fry strips and set aside.
  4. Heat coconut oil in pan over medium heat. Sauté garlic, shallots and fine beans, add teriyaki sauce then the chicken strips and ½ cup of water or chicken stock. Let it cook for 15 minutes.
  5. Check regularly to make sure there is enough water in the pan to not burn the chicken. Add more water or chicken stock if necessary.
  6. Dissolve cornstarch using 3 tbsp water and pour all over the dish, this will thicken your sauce and will have that restaurant-y feel. (I did not do this in our lunch club because the cornstarch would have ruined the dish. Cornstarch is best served hot as it curdles).
  7. Once cooked, turn off heat and serve with warm rice. Sprinkle finely chopped spring onions and sesame seeds on top.

Happy cooking!



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