Teriyaki Chicken

Learn to make Teriyaki Sauce from our chefs

Teriyaki Chicken with grilled courgette puree and herbed soba noodles.


Teriyaki Sauce

  • 2 1?2 T soy sauce
  • 1 t mirin (Japanese cooking wine)
  • 2 t caster sugar
  • 1 t brown sugar
  • 1 t raw sugar
  • 60 ml water
  • 1 t honey

Put all the ingredients except the honey in a saucepan over a low heat and mix well. Simmer until reduced by half. Take off the heat, and stir in the honey.


Waitoa Valley Chicken breasts

  • 1 1?2 large free range Waitoa valley chicken breast about 300g
  • 1?4 C plain flour
  • Olivani olive oil for cooking
  1. Preheat the oven to 200°C.
  2. Cut the chicken breast in half. Dust the chicken in flour, shake off the excess.
  3. Heat a little oil in oven-proof saute? pan and cook the chicken on one side for about 2-3 minutes until lightly golden, repeat on the other side for another minute.
  4. Transfer the pan to the oven and cook the chicken for 3-4 minutes.
  5. Drain off the oil and add the teriyaki sauce. Simmer, basting the chicken with the sauce.
  6. Switch the oven to grill and grill the chicken until it has a smoky flavour, then rest the chicken for 2-3 minutes to finish the cooking process. Check it is fully cooked.


Grilled courgette puree

  • 1 large courgette (or 2 small)
  • 1 T bonito or konbu dashi (kelp) stock
  • 1?2 t light soy sauce
  • 1?2 t mirin
  • 1?4 t Greggs crushed ginger
  1. Put the dashi, soy sauce and mirin into a saucepan. Bring to the boil, then take off the heat.
  2. Heat the grill and cook the courgettes on all sides until the skin is crispy and the insides are soft.
  3. Remove from heat and place in chilled water with ice while you peel them.
  4. Place the courgette flesh, dashi mixture and the ginger in a blender and blend until smooth.


Herbed Soba Noodles

  • 2 spring onions
  • 1/4 C fresh coriander leaves
  • 1/4 C fresh parsley leaves
  • 1?2 t Greggs crushed garlic
  • 1?2 t Greggs crushed ginger
  • 1 T rice vinegar
  • 200g dried soha noodles
  1. Cook soba noodles according to package instructions.
  2. Drain, then toss with herb mixture.

To serve, slice the chicken and arrange on a plate. Pour reduced teriyaki sauce over the chicken. Add the courgette puree in a smear on the plate, and put the herbed soba noodles neatly on the side. Use a sprig of coriander or a few Asian micro-greens to garnish.

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