Friday, 4 October 2013

Simple Chicken Teriyaki

My favourite kind of supper. Quick, simple, and completely unexpected! A recipe from Lorraine Pascale's book Home Cooking Made Easy. Perfect for the 5:2 diet, if you serve it without any rice!

teriyaki
Chicken Teriyaki


Prepare all your ingredients first, as the cooking is very quick - like most Asian dishes, it's 90% preparation (something I learnt at the School of Wok!). Lightly toast some sesame seeds in a dry frying pan - it will take literally seconds at a high heat, so keep an eye on them. Mix 50g light muscovado sugar, 80ml rice wine, and 65ml dark soy sauce in a bowl. Slice 2-3 chicken breasts into thin slices and season. Heat some rapeseed (or vegetable/sunflower) oil in a frying pan, and fry the chicken for about 2 minutes. Add some chopped ginger and garlic and fry for another minute. Next, add in the sugar/soy/rice wine mixture and simmer for 3-5 minutes - it will still be quite a thin sauce. Throw in some jauntily sliced spring onions and cook for another two minutes.
Take off the heat, scatter with the toasted sesame seeds and serve immediately, with some rice and crisp green salad, if you wish.