Who can resist chicken when it is coated in a sweet and tangy sticky sauce? Our homemade teriyaki sauce is made with just pantry staples, ginger and garlic and avoids all of the nasties you’ll find in many store-bought varieties.
This Week
2 Dec - 8 Dec
Meal Prep Guide
Prepare the teriyaki marinade. (Store in an airtight jar in the fridge)
- ¼ cup tamari
- ¼ cup rice vinegar
- 1 Tbsp fish sauce
- 3 Tbsp honey (melted)
- 1 Tbsp ginger (grated)
- 1 tsp sesame oil
Toast 1 Tbsp sesame seeds. (Store in an airtight jar in the pantry)
Tips
Tips
- Use a slotted spoon to remove the chicken from the marinade or if you don’t have one, use tongs.
- Removing the marinade from the chicken before frying allows the meat to brown rather than stew in a liquid filled pan.
Shortcuts
Vegetables
- Swap the slaw for a side of steamed or wok fried greens.
Protein
- For a vegetarian option, swap chicken for 600g of firm tofu. Remove excess liquid from tofu by pressing gently with a paper towel or a clean tea towel. Add a little coconut oil to the pan and fry until golden, remove from the pan and cook as per method.
Other
- Serve with some fresh chilli or chilli oil if you like a bit of spice.
- Top with some kewpie mayo.
- Swap rice for brown rice.
- For a lighter option omit the rice and serve with extra slaw.
Ingredients
Teriyaki chicken
- ¼ cup tamari
- ¼ cup rice vinegar
- 1 Tbsp fish sauce
- 3 Tbsp honey (melted)
- 1 Tbsp ginger (grated)
- 1 tsp sesame oil
- 500-600g chicken thighs (cut into bite-size pieces)
- 1 lemon (juice)
- 1 Tbsp sesame seeds (toasted)
Cabbage salad
- 1 tsp sesame oil
- 1 Tbsp rice vinegar
- ½ tsp coconut or brown sugar
- Pinch of salt
- ¼ large green cabbage (finely sliced)
- 1 carrot (grated or julienned)
- ⅓ cup coriander (finely chopped)
- 1 avocado (sliced)
- 1 ½ cups jasmine rice
Method
- Add the tamari, rice vinegar, fish sauce, honey, ginger and sesame oil into a large bowl or dish. Add the chicken pieces and leave to marinate for 15-30 minutes.
- While the chicken is marinating, cook the rice as per packet instructions and prepare the slaw. Add sesame oil, rice vinegar, coconut sugar and salt to a large bowl and mix to combine. Add the cabbage, carrot and coriander; toss well to coat the slaw in the dressing. Set aside until you are ready to serve.
- Add the coconut oil to a large frying pan over medium-high heat. Remove the chicken pieces from the marinade (reserve the marinade) and pop them into the hot pan; cook until the pieces are golden brown and cooked through, around 5-7 minutes.
- Remove the chicken from the pan and set it aside.
- Pour the reserved marinade into the same pan the chicken was in; bring to a gentle simmer and cook for 5 minutes or until the sauce has reduced and thickened. Add the lemon juice – this will thin the sauce out slightly.
- Add the chicken back into the pan with the marinade, cook for 2-3 minutes, coating the chicken in the sauce. Once cooked, sprinkle over some sesame seeds.
- Serve the chicken over rice with a portion of the slaw and some sliced avocado.
Variations
Vegetables
- Swap the slaw for a side of steamed or wok fried greens.
Protein
- For a vegetarian option, swap chicken for 600g of firm tofu. Remove excess liquid from tofu by pressing gently with a paper towel or a clean tea towel. Add a little coconut oil to the pan and fry until golden, remove from the pan and cook as per method.
Other
- Serve with some fresh chilli or chilli oil if you like a bit of spice.
- Top with some kewpie mayo.
- Swap rice for brown rice.
- For a lighter option omit the rice and serve with extra slaw.
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