Chicken Teriyaki is a crowd pleaser and one of the most well known Japanese dishes. This needs to feature on your weeknight menu!
Serves: 4 Prep Time: 15 Minutes Cook Time: 15 Minutes
4 boneless skinless chicken thighs (we love Waitoa)
Teriyaki sauce/marinade (we love Kikkoman)
1/2 white onion, thinly sliced
1 carrot, shredded/julienned
1 cup snow peas, ends trimmed
2 tsp cornflour + 1tbsp water, mixed
To serve: white rice and bean sprouts
- Dice the chicken thighs, and place them in a bowl. Pour over 1/2 cup of the teriyaki sauce, and marinade for at least 30 minutes.
- Once marinaded, add the chicken to a non stick frying pan over a medium high heat. Cook for 3-5 minutes, then add the sliced onion and carrot. Reduce the pan to a low heat, then cook for a further 5-10 minutes or until the chicken is cooked through and the onion has softened.
- Add the remainder of the teriyaki sauce, the snow peas and cornflour mixture. Stir well and simmer for a further few minutes or until the sauce has thickened.
- Serve over cooked rice and sprinkle with fresh bean sprouts.