Quick Chicken Teriyaki
Quick Chicken Teriyaki

Ingredients

Method

  • 4 boneless chicken thighs
  • 30ml honey
  • 60ml soy sauce
  • 60ml mirin
  • 30ml sake
  • 2 tsp grated ginger
  • 1 garlic clove, chopped
  • 30ml veg oil
  • 250g noodles, cooked
  • In a large bowl, mix the honey, soy sauce, mirin, sake, ginger, and garlic. Toss the meat in the marinade, then cover and put in the fridge for 15 minutes.
  • When ready to cook, remove the chicken thighs from the marinade, and pat the skin dry. Fry skin-side down in a pan, until nicely browned and crisp. Turn the heat down, flip the chicken over to the meat side, and pour in the remaining marinade. Simmer for 5 minutes, then increase the heat and cook until the chicken is cooked through and the sauce is thick and glossy. Slice the chicken, serve on a bed of cooked noodles, and drizzle with the hot sauce from the pan. Perfect!
30 mins
2 serving
This recipe pairs perfectly with the Sherrah Chenin Blanc 2019 from McLaren Vale, Australia.

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