Chicken Teriyaki

Chicken Teriyaki is a favourite in many Asian restaurants.  It’s easy to understand why.

The chicken is initially marinated in a sticky slightly sweet honey orange marinade.  Once the chicken is cooked, it is finished off back in the marinade and garnished with spring onion and sesame seeds.  Served on a bed of rice and it’s a very addictive meal.

You can marinate the chicken in advance and when ready, the whole meal can be pulled together in less than 30 minutes.  This is seriously quick and easy to make.  There are very few steps in the making of this dish.  Chicken Teriyaki is a wonderfully quick and easy dinner idea.

Print Recipe

Chicken Teriyaki

Prep Time

10 minutes

Cook Time

15 minutes

Passive Time

30 minutes

Servings

people

Ingredients

• 800 g Chicken Fillets thigh fillets cut into bite size pieces (about 6-7 thigh fillets)
• 1 tbsp Olive Oil
• 2 tbsp Butter
• 4 Spring Onions thinly sliced
• White Long Grain Rice to serve
• Sesame Seeds to garnish, optional

Marinade

• 1/4 cup Soy Sauce
• 1/3 cup Orange Juice
• 3 tbsp Honey
• 1 tsp Ground Ginger
• 1 tsp Sesame Oil

Prep Time 10 minutes Cook Time 15 minutes Passive Time 30 minutes Servings people Ingredients 800 g Chicken Fillets thigh fillets cut into bite size pieces (about 6-7 thigh fillets) 1 tbsp Olive Oil 2 tbsp Butter 4 Spring Onions thinly sliced White Long Grain Rice to serve Sesame Seeds to garnish, optional Marinade 1/4 cup Soy Sauce 1/3 cup Orange Juice 3 tbsp Honey 1 tsp Ground Ginger 1 tsp Sesame Oil

Instructions

1. In a large bowl, create the marinade by mixing together the soy sauce, orange juice, honey, ginger and sesame oil.
2. Add chicken pieces into the marinade and toss to coat the chicken in the marinade. Cover with cling wrap and marinate for at least 30 minutes. Note: this could be done to marinade overnight in the refrigerator.
3. Heat olive oil in a large frying pan on medium to high heat.
4. Add chicken by removing from the bowl with a slotted spoon to transfer as little marinade to the frying pan as possible. Reserve the marinade in the bowl.
5. Saute chicken stirring occasionally until cooked through (about 5-10 minutes).
6. Remove chicken from the pan and set aside.
7. Pour the reserved marinade into the frying pan and add butter. Bring to a boil and cook for about 1-2 minutes until marinade thickens slightly.
8. Add chicken back to frying pan and stir to coat with the marinade.
9. Serve with rice and garnished with spring onion and sesame seeds.