Chicken Teriyaki

Chicken Teriyaki is a favourite in many Asian restaurants. It’s easy to understand why. The chicken is initially marinated in a sticky slightly sweet honey orange marinade. Once the chicken is cooked, it is finished off back in the marinade and garnished with spring onion and sesame seeds. Served on a bed of rice and it’s a very addictive meal. You can marinate the chicken in advance and when ready, the whole meal can be pulled together in less than 30 minutes.

Ingredients:
• 800 g Chicken Fillets thigh fillets cut into bite size pieces (about 6-7 thigh fillets)
• 1 tbsp Olive Oil
• 2 tbsp Butter
• 4 Spring Onions thinly sliced
• White Long Grain Rice to serve
• Sesame Seeds to garnish, optional
Marinade
• 1/4 cup Soy Sauce
• 1/3 cup Orange Juice
• 3 tbsp Honey
• 1 tsp Ground Ginger
• 1 tsp Sesame Oil

Instructions:
1. In a large bowl, create the marinade by mixing together the soy sauce, orange juice, honey, ginger and sesame oil.
2. Add chicken pieces into the marinade and toss to coat the chicken in the marinade. Cover with cling wrap and marinate for at least 30 minutes. Note: this could be done to marinade overnight in the refrigerator.
3. Heat olive oil in a large frying pan on medium to high heat.
4. Add chicken by removing from the bowl with a slotted spoon to transfer as little marinade to the frying pan as possible. Reserve the marinade in the bowl.
5. Saute chicken stirring occasionally until cooked through (about 5-10 minutes).
6. Remove chicken from the pan and set aside.
7. Pour the reserved marinade into the frying pan and add butter. Bring to a boil and cook for about 1-2 minutes until marinade thickens slightly.
8. Add chicken back to frying pan and stir to coat with the marinade.
9. Serve with rice and garnished with spring onion and sesame seeds.

For pictures & more follow the link below:
Chicken Teriyaki

bon appetit