Thigh fillet
Price on request
Chicken Teriyaki
Japanese-style chicken in a glossy sweet and savory sauce that pairs perfectly with rice.
35 minServes 4Ingredients
- Baq-baq boneless chicken thighs — 700 g
- Soy sauce — 5 tbsp
- Honey or sugar — 2 tbsp
- Fresh ginger — a 2 cm (¾ inch) piece
- Garlic — 2 cloves
- Cornstarch — 1 tsp
- Water — 4 tbsp
- Vegetable oil — 1 tbsp
- Sesame seeds and green onions — for garnish
Directions
- Thaw the thighs, pat them dry and cut them into large pieces.
- Mix the soy sauce, honey, grated ginger and garlic. In a separate bowl, dissolve the cornstarch in the water.
- Heat the oil in a skillet and brown the chicken for 5–6 minutes per side until golden.
- Pour in the sauce and simmer for 3–4 minutes, then add the cornstarch mixture and stir until the sauce thickens and turns glossy.
- Sprinkle with sesame seeds and green onions and serve with rice.
