CHICKEN TERIYAKI
I know the world is full of good parents who never give their children food with salt or sugar, and this recipe (among others) proves conclusively that I am not one of them. Oh, and on top of these dietary failings, the following also contains alcohol. There's really not much to be said by me if these infractions offend. Is it to the point that this meal seems to be both universally delicious and the work of lazy moments? If the answer is yes, cook on. However, should you be making this for younger children, halve the soy sauce quantity for under tens and quarter for under fives, if you wish. For US cup measures, use the toggle at the top of the ingredients list.
Provided by Nigella
Yield Serves: 4-6, depending on age and appetite
Number Of Ingredients 9
Steps:
- Mix the sake, mirin, soy sauce, sugar, ginger and sesame oil in a dish that you can steep the chicken in: I use a 23cm/8-in square Pyrex, but anything similar would do. Add the prepared chicken pieces and leave for 15 minutes. Heat the groundnut oil in a large, shallow frying pan or casserole (that has a lid) and, using a slotted spoon, transfer the chicken pieces from their dark marinating liquid to the pan and saute until they look cooked on the outside. Pour the marinade over the chicken pieces in the pan and bring to a bubble, then turn down the heat to a gentle simmer, put the lid on and cook for about 5 minutes - cut into a piece of chicken to make sure it's cooked through. Remove the cooked pieces with a slotted spoon (you could keep them warm in a bowl covered in foil) and turn the heat up under the pan to let the liquid boil down to a thick, dark syrup. Return the chicken pieces to the pan, stir well so that they are all coated in the sticky, savoury syrup, then serve with a comforting pile of sushi rice (and see the intro here for directions for cooking sushi rice) and perhaps some steamed pak choi or greens of your choice.
NIGELLA LAWSON CHICKEN TERIYAKI
Make and share this Nigella Lawson Chicken Teriyaki recipe from Food.com.
Provided by wigangiddy
Categories Chicken
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Combine the sake, mirin, soy sauce, sugar, ginger and sesame oil in a dish that you can steep the chicken in, (I use a 23cm square dish, but anything of similar dimensions would do).
- Add the prepared chicken pieces and leave for 15 minutes.
- Heat the peanut oil in a large shallow frying pan or casserole (that has a lid) over medium heat.
- Using a slotted spoon, transfer the chicken pieces from the marinade to the pan.
- Saute them until they look cooked on the outside.
- Add the marinade to the chicken pieces and bring to a bubble, then turn down the heat to a gentle simmer, put the lid on and cook for about 5 minutes.
- Cut into a piece of chicken to make sure it's cooked through.
- Remove the cooked pieces with a slotted spoon (you could keep them in a bowl covered in aluminum foil to keep them warm) and turn the heat up under the pan to let the liquid boil down to a thick dark syrup.
- Return the chicken pieces back to the pan, stir well so that all the chicken pieces are coated in the syrup.
- Serve with a pile of sushi rice and perhaps some steamed baby bok choy or other veggies of your choice.
Nutrition Facts : Calories 1250, Fat 24.2, SaturatedFat 5.3, Cholesterol 329.7, Sodium 2549.9, Carbohydrate 150.7, Fiber 4.9, Sugar 14.5, Protein 93.1
CHICKEN TERIYAKI - NIGELLA LAWSON
Chicken thighs in an Asian marinade, served with rice noodles and sugar snap peas. From Nigella Kitchen 1x04 "Kitchen Tourist" http://bit.ly/i2uCNq
Provided by DrGaellon
Categories Chicken Thigh & Leg
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a non-reactive dish, stir together sake, mirin, soy sauce, brown sugar, ginger and sesame oil. Add chicken pieces, toss, cover with plastic, and refrigerate for 30 minutes.
- Add noodles to salted boiling water and cook until done (they should be fully soft, not al dente like Italian pasta).
- While noodles cook, heat peanut oil in wok or large skillet over medium flame. Remove chicken from marinade and stir-fry for 3-4 minutes. Add marinade, cover and simmer 10 minutes.
- Add sugar snap peas to noodles.
- Transfer chicken pieces to a large piece of foil and fold to seal inches Turn up flame under sauce until it thickens to a glaze. Add chicken back to pan (with any accumulated juices) and toss to coat.
- Drain noodles and peas, and transfer to a serving dish. Pour chicken over the top.
CHICKEN TERIYAKI
Provided by Nigella Lawson : Food Network
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Combine the sake, mirin, soy sauce, sugar, ginger and sesame oil in a dish that you can steep the chicken in, (I use a 23cm square dish, but anything of similar dimensions would do).
- Add the prepared chicken pieces and leave for 15 minutes.
- Heat the peanut oil in a large shallow frying pan or casserole (that has a lid) over medium heat. Using a slotted spoon, transfer the chicken pieces from the marinade to the pan. Saute them until they look cooked on the outside.
- Add the marinade to the chicken pieces and bring to a bubble, then turn down the heat to a gentle simmer, put the lid on and cook for about 5 minutes. Cut into a piece of chicken to make sure it's cooked through.
- Remove the cooked pieces with a slotted spoon (you could keep them in a bowl covered in aluminum foil to keep them warm) and turn the heat up under the pan to let the liquid boil down to a thick dark syrup.
- Return the chicken pieces back to the pan, stir well so that all the chicken pieces are coated in the sticky savory syrup. Serve with a comforting pile of sushi rice and perhaps some steamed baby bok choy or other veggies of your choice.
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