Honey Sweet Teriyaki Chicken

Use honey instead of mirin or sugar to get a lovely teriyaki flavoured chicken.

Recipe By: Torajiro Kuruma (https://cookbuzz.com/kitchen/62)
Serves 1 Prep: 8 min Cook: 15 min

Ingredients

Chicken thighs 2
Salt & pepper as required
Onion 1/2
Peppers (red and green) 1/4 each
Baby mushrooms 5-6
Garlic 1 clove
Sauce:
Soy sauce 2 tbsp
Sake 2 tbsp
Honey 2 tbsp

Method

1
Season the chicken with salt & pepper and keep aside for 5 minutes. You can remove the skin if you like.
2
Put some vegetable oil in a frying pan on high heat and fry the chicken skin side down for 3 minutes to brown nicely. Turn over and fry for another 3 minutes.
3
Remove the chicken to a plate to drain on kitchen paper and allow to cool. Wipe off any excess oil from the frying pan.
4
Chop the chicken and vegetables into 1.5cm chunks. The chicken will still be pink inside.
5
Put some more vegetable oil in the frying pan and add the onions and peppers for 2-3 minutes.
6
Add the chicken and mushrooms and finely chopped garlic and fry for 2 minutes. Mix the sauce ingredients together in a bowl and add in.
7
Reduce the sauce by half on high heat to thicken. Sprinkle the finely chopped spring onions before serving.
8
Transfer to a serving dish and enjoy with egg fried rice or any other rice, as you like.

Tips & Note

Honey Sweet Teriyaki Chicken

Use honey instead of mirin or sugar to get a lovely teriyaki flavoured chicken.

Recipe By: Torajiro Kuruma (https://cookbuzz.com/kitchen/62)

Serves 1

Prep: 8 min

Cook: 15 min

Ingredients

Chicken thighs 2
Salt & pepper as required
Onion 1/2
Peppers (red and green) 1/4 each
Baby mushrooms 5-6
Garlic 1 clove
Sauce:
Soy sauce 2 tbsp
Sake 2 tbsp
Honey 2 tbsp

Honey Sweet Teriyaki Chicken

Recipe ID :2351 Posted on 28 JAN 2017

Serves 1

Prep 8min
Cook 15min
views 790
printed 2

saved 0

Use honey instead of mirin or sugar to get a lovely teriyaki flavoured chicken.

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Ingredients

Print Ingredients Email Ingredients
2
as required
1/2
1/4 each
5-6
1 clove
2 tbsp
2 tbsp
2 tbsp

Method

Prep
8min
Cook
15min
1
Season the chicken with salt & pepper and keep aside for 5 minutes. You can remove the skin if you like.
2
Put some vegetable oil in a frying pan on high heat and fry the chicken skin side down for 3 minutes to brown nicely. Turn over and fry for another 3 minutes.
3
Remove the chicken to a plate to drain on kitchen paper and allow to cool. Wipe off any excess oil from the frying pan.
4
Chop the chicken and vegetables into 1.5cm chunks. The chicken will still be pink inside.
5
Put some more vegetable oil in the frying pan and add the onions and peppers for 2-3 minutes.
6
Add the chicken and mushrooms and finely chopped garlic and fry for 2 minutes. Mix the sauce ingredients together in a bowl and add in.
7
Reduce the sauce by half on high heat to thicken. Sprinkle the finely chopped spring onions before serving.
8
Transfer to a serving dish and enjoy with egg fried rice or any other rice, as you like.
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