Chicken Teriyaki slightly adapted from the wonderful Nigella Kitchen 2 tablespoons sake ¼ cup mirin (sweet Japanese Rice wine) ¼ cup soy sauce 2 tablespoons light brown sugar 2 teaspoons grated fresh ginger 4 spring onions, white part only, sliced splash of sesame oil 800g (1¾ pounds) chicken thigh fillets (no skin or bones), cut into bite-sized pieces ½ tablespoon neutral vegetable oil freshly ground black pepper handful of parsley leaves, chopped rice, to serve In a bowl large enough to hold all the chicken pieces, mix together the  sake, mirin, soy sauce, sugar, ginger, spring onions and sesame oil. Add  the chicken pieces and turn to coat each one of them in the sauce.  Leave for 15-20 minutes. Heat the oil in a large, shallow frying pan (with a lid) and, using a  perforated spoon, transfer the chicken pieces to the pan and sauté until  they look cooked on the outside. Pour the marinade over the chicken, bring to a boil, then cover and turn  down the heat, cooking for 5-10 minutes or until chicken is cooked  through and sauce is thick. Stir in with freshly ground black pepper and the parsley. Serve immediately with rice. Serves 4-6

Chicken Teriyaki
slightly adapted from the wonderful Nigella Kitchen

2 tablespoons sake
¼ cup mirin (sweet Japanese Rice wine)
¼ cup soy sauce
2 tablespoons light brown sugar
2 teaspoons grated fresh ginger
4 spring onions, white part only, sliced
splash of sesame oil
800g (1¾ pounds) chicken thigh fillets (no skin or bones), cut into bite-sized pieces
½ tablespoon neutral vegetable oil
freshly ground black pepper
handful of parsley leaves, chopped
rice, to serve

In a bowl large enough to hold all the chicken pieces, mix together the sake, mirin, soy sauce, sugar, ginger, spring onions and sesame oil. Add the chicken pieces and turn to coat each one of them in the sauce. Leave for 15-20 minutes.
Heat the oil in a large, shallow frying pan (with a lid) and, using a perforated spoon, transfer the chicken pieces to the pan and sauté until they look cooked on the outside.
Pour the marinade over the chicken, bring to a boil, then cover and turn down the heat, cooking for 5-10 minutes or until chicken is cooked through and sauce is thick.
Stir in with freshly ground black pepper and the parsley. Serve immediately with rice.

Serves 4-6

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