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Glossy Chicken Teriyaki

Here’s how to make chicken teriyaki, a dish that is now standard the world over!

Ingredients (serves 4)

600g chicken thigh meat

2 leeks (or 1 onion if you can’t get them)

2 tbsp olive oil

A little salt and pepper

(Teriyaki sauce)

2 tbsp honey

2 tbsp soy sauce

2 tbsp sake (or white wine if you don’t have any)

1 tsp grated garlic


1. Spread out the chicken thigh meat and remove any excess fat. Turn skin-side up and pierce some holes in the meat with a fork. Cut each piece in half, sprinkle lightly with salt and pepper, then set aside for 10 minutes. Combine the teriyaki sauce ingredients.

2. Cut the leeks in 4-5 cm lengths (if using onion, cut into 1cm-wide crescents).

3. Heat the oil in a frying pan. Cook the chicken skin-side first. When the skin gets crispy, turn and cook the other side. Add the leek, cover, and cook for 7 minutes.

4. Mix in the teriyaki sauce. If there is not enough sauce, you can add in 2 tablespoons of water. Finally, cut the chicken into slices, spoon over the remaining sauce, and serve.

Nutritional value

(Per serving)

• 425 kcal

• 25.3g protein

• 28.1g fat

• 28mg calcium

• 1.1g dietary fiber

• 1.5g salt

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