Teriyaki Chicken – £1.36 Per Portion – 15 Mins Prep & Cook

Some #fakeaways are easier than others to throw together and this one falls near the top of the list. 15 minutes from start to finish and it’s a home made sauce made from scratch. I feel like Japanese food that isn’t sushi doesn’t get enough praise overall, ramen, miso soup and even Japanese curry’s are up there with my favourite world foods. So is anything Teriyaki, which doesn’t actually refer to the dish itself, but to the cooking technique, which is broiling (cooking on direct heat) using a soy sauce based sauce. In terms of my recipe, throwing in some fresh chilli, honey, sesame oil, lemon juice and even orange juice (which is completely underrated in cooking but that’s for another time)  leaves a sweet and spicy teriyaki chicken which is to die for.

Now I know, Pak Choi (Chinese Cabbage) is, of course, not Japanese but I can’t resist any chance to use it to be completely honest. they do grow it in Japan and even here in Europe nowadays. Plus  There’s a unique quality to it’s flavour that I absolutely love, oh… and it only cost me £1.12 for two of them at lidl and they take literally 5 minutes to cook. Like I often do, particularly with #fakeaways, I went with the extra juiciness that chicken thigh fillets provide as opposed to breast. Yes it does mean sacrificing a bit more fat, so if you don’t want to do that, just used breast instead. Either way, whichever you go for, the key to making sure your Teriyaki chicken is as succulent as possible is going to be in the marinade. Whenever any of my dishes involve marinating, yes, it is possible to get the meat lathered before you do the rest of the prep, but if you can do it 24 hours before, the difference in terms of the level of flavour you’re going to get is not to be sniffed at….

ENJOY!


INGREDIENTS

  • 2 Pak (Also known as Bok) Choi (£1.12)
  • (615g) Chicken Thighs (£3.50)
  • 3 tbsp sesame oil (15p)
  • 6 tbsp soy sauce (20p)
  • 1 and a half tbsp sesame seeds (15p)
  • 1/2 fresh chopped chilli (15p)
  • 1 tbsp honey (4p)
  • 3 tbsp of orange juice (smooth)(5p)
  • 2 bags microwave wholemeal rice (£2)
  • 3 tbsp lemon juice (5p)
  • 1 tbsp dried parsley (5p)

RECIPE

You’ll need a large frying pan for the chicken, a saucepan for the pak choi and a microwave and large bowl for the rice.

TRY TO MARINADE THE CHICKEN A FEW HOURS BEFORE.

For the marinade – 4 minutes.

1. Very finely dice the chilli. 2 minutes.
2. In a bowl, add 4 tbsp soy sauce, 1 tbsp honey, 3 tbsp sesame oil, 1 tbsp sesame seeds, 3 tbsp orange juice, finely chopped half a chilli (to taste for spice), and a couple of pinches of salt and pepper. Stir thoroughly before lathering all over the chicken, leave to marinade for as long as possible (at least 5 minutes). 2 minutes.

To Cook;

1. Pop a frying pan on the heat at medium to high (gas mark 5). When that’s hot, after a few sprays of light oil, pop the chicken on and flip a couple of times throughout, for 10 minutes.
2. In the mean time, pop the kettle on, with enough water for the Pak Choi and separate each leaf from the stem, leave the tiny bits in the middle.
3. Once the chicken has been on for 5 minutes, pop the pak choi in a saucepan for 5 with the boiling water on a high heat.
4. With 3 minutes left, pop the rice in the microwave for 2 and a half minutes, take out, pour into a bowl, add the lemon juice and parsley and stir thoroughly.
5. Take the chicken off the heat and chop it into bite size pieces whilst you drain the pak choi. 1 minute.

Serve this delicious, sweet Japanese #fakeaway however you like ????‍?

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