Chicken Teriyaki

This colourful dish is a particular favourite.  It is my version of the perennial Japanese staple and is based on a dish I had in a small little neighbourhood restaurant in Tokyo years ago. Chicken and teriyaki sauce must be a combination made in heaven, and this very simple home-made teriyaki sauce beats bottled ones anytime. Provided you spend a few minutes beforehand preparing all the ingredients, it is so easy and so quick to make.

CHICKEN TERIYAKI

(Serves 4)

6-8 chicken thighs, boned and cut into two lengthwise
4 tbsp vegetable oil
2 tbsp mirin
1 tbsp sugar
2-3 carrots, cut into matchsticks
200g mangetout
Hot plain rice, to serve

Marinade:
⅓ cup (80ml) soy sauce
3 tbsp saké
3 tbsp mirin
2 tbsp ginger juice

In a deep dish, mix the chicken thighs with the marinade ingredients, and leave to marinate for 30 minutes – 1 hour, or longer.

Just before cooking, remove chicken from marinade and drain on kitchen towels.

Place marinade in a small saucepan, bring to boil and remove any scum that comes up to the surface. Pour through strainer into a small bowl .  Add remaining mirin and sugar to the bowl, and set aside.

Heat oil in a frying pan over medium heat. When hot, place chicken pieces in the pan in a single layer and fry for 2-3 minutes before turning it over, and frying another 3 minutes. Repeat until all chicken pieces are cooked. Keep cooked chicken warm in a dish in a low oven while you finish cooking the remaining chicken. Chicken should be golden brown but not burnt, so adjust heat and cooking time accordingly.

Clean the frying pan, add a tablespoon of oil and fry carrots and mangetout for 3 minutes before adding the marinade to the vegetables. Lower the heat and simmer for another 3-4 minutes until vegetables are tender. While the vegetables are cooking, transfer chicken pieces onto a board and cut each into 3-4  bite size pieces.

Spoon hot rice into individual serving bowls, divide the chicken pieces between the bowls, spoon vegetables and the sauce over and serve immediately.

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