Breaking news: The best Chicken Teriyaki ever!

By Friday, September 23, 2011

Nigella Lawson hits it out of the park… again!

She’s definitely my favourite celebrity chef and she never ceases to amaze me. Sure, there have been a few disappointments when using her recipes, but for the most part, they’re delicious, original and often unusual. I love her full-flavour and full-fat style. Plus, she’s absolutely gorgeous, which doesn’t hurt.

When I first got her latest cookbook, Kitchen, for my birthday last year, I immediately flagged her Chicken Teriyaki as a recipe I wanted to try. Almost a year later, I still hadn’t made it. But since my little family has been cooking every single night (and making lunches every day, I might add), I’ve been rooting through my cookbooks more often lately. When I invited my very oldest friend Brigitte over for girls’ night, I thought it was the perfect time to try it*. I really had no idea what to expect. I’d never really thought about what goes into teriyaki sauce. And, like I said, sometimes Nigella and I don’t see eye-to-eye (although it’s rare).

Chicken Teriyaki

Ingredients

2 tablespoons sake (Japanese rice wine)
1/4 cup mirin (sweet Japanese rice wine)
1/4 cup soy sauce
2 tablespoons light brown sugar
2 teaspoons minced ginger
1 tsp sesame oil
1 3/4 pounds chicken thighs, cut into bite-sized pieces
1 teaspoon oil
1 3/4 to 2 1/2 cups cooked rice

Directions

Combine the sake, mirin, soy sauce, sugar, ginger and sesame oil in a dish that you can steep the chicken in. Add the chicken pieces and leave for 15 minutes. Heat the oil in a frying pan over medium heat. Using a slotted spoon, transfer the chicken pieces from the marinade to the pan. Saute them until they look cooked on the outside. Add the marinade to the chicken pieces and bring to a bubble, then turn down the heat to a gentle simmer, put the lid on and cook for about 5 minutes. Cut into a piece of chicken to make sure it's cooked through. Remove the cooked pieces with a slotted spoon and turn the heat up under the pan to let the liquid boil down to a thick dark syrup. Return the chicken pieces back to the pan, stir well so that all the chicken pieces are coated in the sticky savory syrup.

Adapted from Nigella Lawson

Needless to say, we were blown away. It was delicious! And super quick an easy! I was thrilled. I had that awesome feeling you get when something turns out just right at the perfect time. We’re still talking about the recipe at home and have decided to make it for supper again tonight! My Other Half just has to try it.

So, there you have it – the best Chicken Teriyaki ever!

*Note: I cannot put into words how happy I am that Brigitte has moved to Ottawa!
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