This may just be one of the easiest recipes around, certainly for such a rich and flavoursome result. If you’re really short of time, there are a number of good off the shelf teriyaki sauce mixes as well, although we think nothing beats making it yourself and choosing the balance of the flavours.
Teriyaki Chicken Thighs
- Large Saute Pan
- 8 piece Chicken Thighs On the bone, or boned
- 4 cloves garlic peeled and crushed
- 2 thumbs ginger peeled and finely diced
- 80 ml sesame oil
- 100 ml maple syrup
- 80 ml dark soy sauce
- 2 tbsp cider vinegar
- 2 tbsp sesame seeds
- 2 tbsp vegetable oil
- 6 piece spring onions cleaned and chopped
- 4 piece pak choi or other Asian greens
- 250 g brown rice
- Mix together the garlic, ginger, syrup, sesame oil, soy sauce, vinegar and sesame seeds
- Slash the chicken thighs with a sharp knife (we like to leave the skin but you can remove if you prefer. Mix well in the teriyaki sauce, and leave to rest for one hour.
- Rinse the rice well, then place in a saucepan, fill with cold water to about 4cm over the rice, and bring to the boil over a high heat. Cover, turn down the heat, and simmer for 25-30 minutes until well cooked.
- Lift the thighs out of the marinade, making sure to retain the sauce.
- Heat a large saute pan (high sided frying pan) over a medium heat, splash in a little vegetable oil, and then brown the chicken thighs all over.
- Add the teriyaki sauce to the pan, and add in another 200ml of water. Bring to the boil, then simmer for approx 20 minutes, until the thighs are cooked (firm to touch, juice runs clear when pierced) and the sauce is reduced to a thick, sticky glaze consistency.
- Drain the rice, cover, and allow to rest for a couple of minutes before serving.
- Steam the greens, or microwave them in a suitable bowl with a few tbsps of water
- Spoon the rice onto plates, then top with the greens and chicken thighs, spooning the rich sauce over the top. Sprinkle with the chopped spring onions.