RECIPE - Teriyaki Chicken

This recipe hails from a magazine I came across whilst waiting for my son at the orthodontists.  I can proudly say that I typed the recipe into my mobile phone (you'll see that it's not too taxing) rather than rip out the page in question.  However I can't admit to always being so saintly in the past.

. . . with stir fry vegetables and steamed rice . . .
  • 4 chicken thighs - sliced diagonally
  • 1 tbsp cornflour
  • 2 tbsp peanut oil

  • 2 tbsp soy sauce
  • 2 tbsp mirin (or rice wine vinegar)
  • 2 tbsp sake (or sherry)
  • 2 tsp castor sugar

Toss the sliced chicken in the cornflour.
Heat the peanut oil in a wok until smoking.
Wok fry the chicken in the peanut oil for 3 minutes or until starting to brown.
Add glaze (recipe below).
Toss the chicken around for a further 4 minutes until it is cooked through and the glaze has thickened.
Serve with asian greens and steamed rice.

  • Gently bring all ingredients to the boil and simmer for 5 minutes.
The family really love the glaze, so I often double this component of the recipe.