Chicken Thighs with Homemade Teriyaki Sauce


Chicken Thighs with Homemade Teriyaki Sauce


4 Tegel skinless boneless chicken thigh fillets, seasoned with salt & pepper
1 tbsp cooking oil
1/2 cup grated daikon or red radish

1/3 cup light soy sauce
2 tbsp mirin
3 tsp sake
3 tsp caster sugar

Recipe by: Nici Wickes
Publication: World Kitchen (Aug 2010)
Recipe ID: 100125


Teriyaki sauce is easy to make at home and tastes more delicious than store bought! This dish is perfect served hot or cold.




Mix all of the sauce ingredients together.


Heat the oil in a pan to medium heat and add the thigh fillets.  Brown until golden on one side and then turn over and continue cooking until just cooked through (7-10 minutes).

Turn the heat down to low-medium and add the sauce to the pan, covering immediately.  Allow to cook for 2 minutes until the sauce begins to thicken and glaze the chicken.  Baste a few times.

Remove the thighs and allow to rest for 5 minutes before slicing into thick slices.  Drizzle any remaining pan juices over the chicken and serve with grated radish.



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