( SERVES 2 )
This easy but tasty weeknight dinner is one of the recipes in our October 1 weekly meal planner, created in partnership with New World. The teriyaki sauce can be made up to two weeks in advance and kept in the fridge. Chicken can be diced and stored in the fridge for up to five days beforehand.
For the chicken
|4||Boneless chicken thighs, skinless, 450g|
|1 large||Garlic clove, crushed|
|1 Tbsp||Soy sauce|
|1 scoop||Flour, for dredging|
|1 Tbsp||Toasted sesame seeds|
|1||Spring onion, sliced|
For the teriyaki sauce
- Cut thighs into bite-sized pieces and marinate in garlic and soy overnight or while you prepare the rest of the meal.
- Combine teriyaki sauce ingredients in a saucepan and bring to the boil, stirring. Lower the heat to medium-low and simmer 20-25 minutes until slightly thickened. Set aside to cool. The sauce will store in the fridge for 2 weeks.
- Heat oil in a frying pan. Dredge chicken in flour and fry until golden and crunchy.
- Turn off heat, add enough teriyaki sauce to glaze chicken and provide a little sauce.
- Serve on steamed rice with a sprinkle of toasted sesame seeds and chopped spring onion. A steamed green on the side.
Mirin is a sweetened rice wine with a high sugar content that gives it a syrupy texture that brings a nice glaze to dishes. Mirin's sweetness balances out soy's saltiness so they are quite often used together in stir-fries, marinades, dressings and sauces. It has a low alcohol content so can be used to replace higher alcohol ingredients such as sake or sherry but you will need to adjust any additional sugars. It can be used to add gloss to sweet dishes. After opening, mirin should store well in a cool, dark place.
We refer to thighs and legs as the dark meat of the chicken. They are super tasty and pick up even more flavour when cooked onthe bone. Phil Lemon, New World Fresh Expert.