Thanks go to our friend Tom for this simple teriyaki marinade that is as perfect as it is easy. Works well with any protein, just to make it even simpler for you.
- 1 cup soy sauce (reduced sodium)
- 1/4-1/3 cup white sugar
- 1 golf ball size knob of ginger, grated or finely minced.
Combine and stir until sugar has dissolved.
2 pounds of bonelesss, skinless chicken thighs – cut into bite size pieces
- green onions, thinly sliced
- sesame seeds, toasted until golden brown
Marinate the chicken in the teriyaki sauce for at least an hour and up to overnight. Remove from marinade and place in hot saute pan. Do not overcrowd the pan or the chicken will just steam rather than get nice crusty bits of caramelization. Allow to cook, without disturbing, until you see the colour start to change on top of the chicken and the chicken releases easily from the pan to turn over.
Serve with rice and your favourite greens.
- 1 cup water
- 1/2 cup soya sauce
- 1/4 cup white sugar
- 1 tbsp corn starch
Combine the water, soya sauce and sugar, stir until sugar has dissolved. Add in the corn starch and cook over medium heat until sauce has come to a boil and allow it to reduce slightly. (Corn starch as a thickener has to boil or you will still taste the corn starch!)
Realistically you could use this recipe for any protein you like, or make it with a large assortment of vegetables for a vegetarian dish. The teriyaki sauce is the star!