This recipe for Teriyaki chicken is another from Nigella kitchen.
And i would say the hardest part is chopping up the chicken - although i did use Nigella's suggestion of using meat scissors instead of a knife - and yes made my (not so hard) life easier!
Just a few ingredients mixed for the brief marinating of the chicken thighs, followed by an easy stove stop cooking. Remove the chicken (with slotted spoon) and bring the sauce up to a boil. I cooked it until it was sticky. Then you put the chicken back in for a decent coating of the sticky goodness.
To top it off serve with sushi rice (which i cooked in the rice cooker) - i loved it, perfect to mix with the sticky sauce and chicken. I even liked the use of chicken thighs in this recipe - i don't think chicken breast would work as well.
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| Shame on me for forgetting to use chopsticks.....although i do love my splayd |
This is a definite keeper. Easy weekday dinner or even for a Japanese themed dinner party. It was as good as I have eaten in Japanese restaurants.
I've just found your blog and consider it a happy accident. I love the food and recipes you feature here. I'll definitely be back. I hope you have a great day. Blessings...Mary
ReplyDeleteScissors are great for cutting up meat I agree. Also that means that you don't need to have a raw meat chopping board! :)
ReplyDeleteI love Asian cooking. Teriyaki is one of my favorite dishes. This looks scrumptious!
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