NIGELLA LAWSON CHICKEN TERIYAKI

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Make and share this Nigella Lawson Chicken Teriyaki recipe from Food.com.

Provided by wigangiddy

Categories     Chicken

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

2 tablespoons sake (Japanese Rice Wine)
1/4 cup mirin (sweet Japanese rice wine)
1/4 cup soy sauce
2 tablespoons light brown sugar
2 teaspoons fresh ginger
3 -4 drops sesame oil
1 3/4 lbs chicken thigh fillets, preferably organic, cut into bite-sized pieces (no skin or bones)
1 teaspoon peanut oil
1 3/4-2 1/2 cups sushi rice, cooked according to packet instructions

Steps:

  • Combine the sake, mirin, soy sauce, sugar, ginger and sesame oil in a dish that you can steep the chicken in, (I use a 23cm square dish, but anything of similar dimensions would do).
  • Add the prepared chicken pieces and leave for 15 minutes.
  • Heat the peanut oil in a large shallow frying pan or casserole (that has a lid) over medium heat.
  • Using a slotted spoon, transfer the chicken pieces from the marinade to the pan.
  • Saute them until they look cooked on the outside.
  • Add the marinade to the chicken pieces and bring to a bubble, then turn down the heat to a gentle simmer, put the lid on and cook for about 5 minutes.
  • Cut into a piece of chicken to make sure it's cooked through.
  • Remove the cooked pieces with a slotted spoon (you could keep them in a bowl covered in aluminum foil to keep them warm) and turn the heat up under the pan to let the liquid boil down to a thick dark syrup.
  • Return the chicken pieces back to the pan, stir well so that all the chicken pieces are coated in the syrup.
  • Serve with a pile of sushi rice and perhaps some steamed baby bok choy or other veggies of your choice.

Nutrition Facts : Calories 1250, Fat 24.2, SaturatedFat 5.3, Cholesterol 329.7, Sodium 2549.9, Carbohydrate 150.7, Fiber 4.9, Sugar 14.5, Protein 93.1


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