Although I have the Nigella ‘Kitchen’ cookbook, I still love to watch her make the recipes on her show by the same name. She somehow makes every recipe seem effortless, something I really like a recipe to be. The other day, she made a Venetian carrot cake, churros and this teriyaki chicken that had me running for my cookbook. It turns out I hadn’t marked the recipe as a ‘to try’ but that could be because there are a few Japanese ingredients in it that I don’t normally have on hand. It just so happens though, that at the moment I have a random selection of Japanese ingredients from when I made two of Adam Liaw’s recipes for cookbook club. I whipped this up last night in about 20 minutes and it was fantastic. Poor Nigella calls herself a bad mother in the intro to this recipe because of its high sugar, salt and alcohol content but I don’t think a tablespoon-full of sake, sugar or soy sauce ever hurt anyone.
Here is my assortment of Japanese sauces. Really the only one I didn’t have before the challenge was the mirin as someone in our house enjoys a sake every now and then.
To make the marinade, mix the sake, mirin, soy sauce, brown sugar, ginger and sesame oil in a large flat dish that’s big enough to hold all the chicken in one layer. I should have used a bigger bowl.
Throw the chicken in and make sure it’s all covered in the marinade. Leave it for 15 minutes.
Heat the oil (I just used a little bit of spray) in a fry pan or wok that has a lid then cook the chicken just until it is sealed. Use a slotted spoon to transfer it to the pan so as not to take any marinade with it.
Add the marinade to the pan and bring it to a boil then reduce to a simmer.
Put the lid on and let it simmer for about another 5 minutes or until the chicken is cooked through.
Take the chicken out of the pan but leave the sauce. Turn up the heat until the sauce starts to bubble and cook it until it thickens and shines.
Return the chicken to the pan and toss it to cover it in the glossy sauce.
Serve the teriyaki chicken over Japanese rice or noodles with some Asian greens or any other vegetables you like. We had some bok choy from the garden that I accidentally over-cooked in my makeshift steamer. Enjoy!
Teriyaki chicken recipe from Nigella Lawson’s ‘Kitchen’ cookbook
- 2 tablespoons sake
- 4 tablespoons mirin
- 4 tablespoons soy sauce
- 2 tablespoons light brown sugar
- 2 teaspoons grated fresh ginger
- A splash of sesame oil
- 800g chicken thigh fillets in bite-sized pieces (I used chicken breast)
- 1 teaspoon peanut oil (I used spray oil)
- Japanese rice for each person (you could substitute for another rice or noodles)
- Vegetables to serve
Mix the sake, mirin, soy sauce, sugar, ginger and sesame oil in a large dish that will fit the chicken in a single layer. Add the chicken to the marinade and mix it through then leave to sit for 15 minutes.