Chicken Thigh Teriyaki

Charmaine Lu -
  • 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