Chicken Teriyaki
|
|
Chicken Teriyaki
|
| Servings | Prep Time |
| 4people | 10minutes |
| Cook Time | Passive Time |
| 15minutes | 30minutes |
|
|
Ingredients
- 800g Chicken Filletsthigh fillets cut into bite size pieces (about 6-7 thigh fillets)
- 1tbsp Olive Oil
- 2tbsp Butter
- 4 Spring Onionsthinly sliced
- White Long Grain Riceto serve
- Sesame Seedsto garnish, optional
Marinade
- 1/4cup Soy Sauce
- 1/3cup Orange Juice
- 3tbsp Honey
- 1tsp Ground Ginger
- 1tsp Sesame Oil
Instructions
- In a large bowl, create the marinade by mixing together the soy sauce, orange juice, honey, ginger and sesame oil.
- 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.
- Heat olive oil in a large frying pan on medium to high heat.
- 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.
- Saute chicken stirring occasionally until cooked through (about 5-10 minutes).
- Remove chicken from the pan and set aside.
- 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.
- Add chicken back to frying pan and stir to coat with the marinade.
- Serve with rice and garnished with spring onion and sesame seeds.