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​Teriyaki Chicken

  • 4 chicken Breasts cut into cubes

  • 1 tsp parsley, oregano, black pepper

  • 2 tbsp Kosher Salt

  • 2 tablespoons olive or grapeseed oil

  •  4 tbsp Mirin

  • 4 tbsp rice wine vinegar

  •  ¾ cup brown sugar

  • 1/3 cup soy sauce or tamari

  • 1/3 cup hoisin sauce

  • 1/2 inch piece of ginger, minced

  • 2 cloves garlic, minced

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  • Make spice blend and season chicken

  • Heat cooking oil in a large pan over medium heat. Stir fry chicken, stirring occasionally until lightly browned and crisp.

  • In a small jug or bowl whisk together the soy sauce, sugar, Sake/vinegar, Mirin and sesame oil to combine. Set aside.

  • Add the garlic to the centre of the pan and saute until lightly fragrant (about 30 seconds). Pour in the sauce and allow to cook, while stirring, until the sauce thickens into a beautiful shiny glaze (about 2-3 minutes).*

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