How To Make Chicken Teriyaki

Teriyaki photo


1 lb boneless chicken breasts cut into 1 inch cubes

2 tablespoons soy sauce

Juice of 1/4 lemon, or half a lime

1 tablespoon sugar

1 heaped teaspoon ground garlic - more if you like your food garlicky

1/2 teaspoon grated fresh ginger

1-2 scallions (spring onions)

1 tablespoon honey

1 tablespoon oil for cooking

Step 1

In a bowl measure and pour the soy sauce, lemon or lime juice, sugar and garlic and ginger. (Ginger can be kept in the freezer and grated frozen using a regular grater whenever required for a recipe.) Chop the green part of the scallions into 1/4 inch pieces and add to the marinade.

Step 2

Stir to dissolve the sugar. Add the cubed boneless chicken breasts making sure that the mixture coats all the chicken pieces. 

Leave to marinate at room temperature if you are cooking it in half an hour to an hour. If you are marinating longer or overnight then keep the chicken refrigerated.

Step 3

Once ready to cook, add oil in a non-stick skillet and heat for a minute or so. The heat should be high to start with. Now add the chicken and allow it to cook without stirring too much as this will cause it to disintegrate.

Step 4

The chicken will release some moisture and start turning opaque. Allow this fluid to evaporate as you gently toss the chicken. Once the liquid has evaporated the chicken is almost done. It will be firm and will start caramelizing. Lower the heat and stir it around so it gets cooked evenly on all sides. Once firm and brown in places, drizzle the honey over it while still cooking and stir the chicken to coat it with the honey which will also caramelize over the pieces.

Serve hot with garlic rice. 

To prepare garlic rice, check out my recipe.

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