Good teriyaki is when you get that sticky, brown and sweet meat. Nice fluffy rice to serve and some steamed greens to balance the sweet and savory. I like to add my teriyaki sauce slowly in the cooking process, so I don`t get to burn it and have it bitter. It takes a bit longer, but you can use the time to cook the greens and rice 🙂
INGREDIENTS:
- 600 g boneless chicken thigh cut into small bites
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1/4 agave syrup
- 1 sesame oil
- 2 tbsp olive oil
- sesame seeds to serve (optional)
- rice to serve
- bok choy to serve
PREPARATION:
- Start by mixing your sauce ingredients and bringing them to a gentle simmer. Cook 3-4 minutes or until the sauce thickens a bit
- In a large pan preheat the oil and cook the chicken for 2-3 minutes
- Start adding the teriyaki sauce 1-2 tbsp at a time.
- Make sure your meat is complete cooked by tasting
- Serve on top of steamed rice and add some steamed bok choy (or broccoli or any favourite veggies). Sprinkle with sesame seeds
Mother Goose 