STICKY TERIYAKI CHICKEN

A simple yet heavenly sauce that adds a burst of flavour to your meals. Drizzle it over chicken, stir-fries, or your favourite dishes for that irresistible teriyaki taste.

PREP 10m

COOK 15m

TOTAL 25m

SERVES 2-4

Teriyaki Sauce:

Ingredients-

  • 2 garlic cloves, grated

  • 2 teaspoons ginger, grated

  • 50g brown sugar

  • 60ml dark soy sauce

  • 60ml light soy sauce

  • 2 tablespoons honey

  • 1 teaspoon sesame oil

  • 2 tablespoons white wine or cider vinegar

  • 50ml cold water

  • 3 teaspoons cornflour

    Instructions-

  • In a saucepan, combine all the ingredients from garlic to vinegar. Bring the mixture to a boil, then reduce the heat and let it simmer for 3 minutes.

  • In a separate bowl, mix the cold water and cornflour together until well combined. Add this mixture to the sauce and whisk continuously until the sauce thickens and becomes sticky.

    Enjoy your homemade teriyaki sauce! You can store it in the fridge for up to 1 week or freeze it in ice cube trays and cook from frozen whenever needed. If the sauce becomes too thick, simply add a splash of water to reach your desired consistency.

    Sticky Teriyaki Chicken:

    Ingredients-

  • 2 chicken breasts, butterflied

  • Salt and pepper, to season

  • 3 tablespoons teriyaki sauce (for coating)

    Instructions-

  • Season the butterflied chicken breasts with salt and pepper.

  • In a pan, pan-fry the seasoned chicken breasts until they are golden and cooked through.

  • Coat the cooked chicken breasts with 2 tablespoons of teriyaki sauce in the pan and simmer until sticky, then serve.

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