Chicken Thigh Teriyaki
Back home
1 min read

Chicken Thigh Teriyaki

Chicken Thigh Teriyaki

Ingredients

Method

  • 2 tbsp sesame oil
  • 6 chicken thighs, skin and bones removed, sliced
  • 2 crushed garlic cloves
  • Thumb-sized piece of ginger, grated
  • 50g clear honey
  • 30ml soy sauce
  • 1 tbsp rice wine vinegar
  • 1 tbsp sesame seeds
  • 4 shredded spring onions
  • Sticky rice, to serve
  • Heat the oil in a frying pan and fry the chicken for 7 mins, or until golden. Add the ginger and garlic, fry for 2 mins more, then stir in the soy sauce, honey, vinegar and about 100ml water. Boil for 4 mins or until sticky and the chicken is coated in the sauce.
  • Scatter the chicken with sesame seeds and spring onions, season with salt and pepper and serve with sticky rice or vegetables.
15 mins
4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box