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Saturday, 19 November 2016

A Taste of Japan; Chicken Teriyaki with Vegetable & Brown Rice Stir Fry

Hopefully you've already caught my posts on my evening at Jamie Oliver's Cookery School and the first of the recipes we cooked - Miso Soup and Pork Gyoza with Gomadare Sauce. My favourite part of everything we made was the teriyaki chicken and stir fry so I wanted to share the recipe with you all.

Chicken Teriyaki with Vegetable & Brown Rice Stir Fry

Teriyaki Sauce


400ml soy sauce
100ml sake
100ml mirin


1. Put all the ingredients in a saucepan and bring to the boil

2. Reduce the heat and simmer, uncovered, for about 5 to 6 minutes or until the sauce becomes thick, a bit like double cream

3. Use immediately or store in a covered jar in the fridge until needed. You should end up with around 400ml. Use half for your chicken teriyaki dish and save the other half for another day.

Chicken Teriyaki


800g free-range boneless, skinless chicken thighs
8 skewers
200ml teriyaki sauce


1. Take half the teriyaki sauce and put it into a small bowl, add 2 tablespoons of cold water and stir well

2. Cut the chicken thighs into 2cm slices, gently flatten them, put into a shallow dish and pour over the teriyaki sauce. Rub the marinate into the chicken to allow it to absorb faster.

3. Pop an equal amount of chicken onto each skewer, making sure that if you’re using wooden skewers, they’ve been soaked in water first

4. Preheat your grill to a medium high heat. Place the skewers in a baking tray and cook under the grill for 2 minutes, turn over and baste with a little of the remaining teriyaki sauce. Cook for another 2 minutes then turn over and baste again, continue doing this until the chicken is cooked but also only lightly golden brown.

5. Serve as part of your Japanese feast on top of your green vegetable and brown rice stir fry. Also lovely served with crunchy vegetables or a fresh salad.

Green Vegetable & Brown Rice Stir Fry


2 courgettes
1 broccoli
200g shiitake mushrooms or chestnut mushrooms
8 spring onions
240g frozen peas
1-2 tablespoons sesame oil

Brown rice:
480g brown rice
3 cloves of garlic
5cm piece of ginger


1. To cook the rice, fill a pan with 1.5 to 2 litres of water and bring to the boil – there needs to be roughly double the amount of water than rice in the pot for the rice to tumble around during cooking

2. Peel and lightly smash the garlic and ginger then add to the pan with the rice and a large pinch of sea salt

3. Cook for around 20 to 25 minutes until the rice has puffed up but retains a bite in the centre

4. Drain off any excess water, pick out the garlic and ginger and fluff up the rice with a fork. Leave to one side

5. To prepare the vegetables, slice the courgette, broccoli, mushrooms and spring onions into 1cm thick slices

6. Heat the sesame oil in a pan then, once smoking, add in the prepared vegetables. Leave to cook, stirring occasionally

7. Once the veg is golden on both sides, add in the defrosted peas and cooked brown rice, toss around the pan to distribute the vegetables through the rice and serve immediately

Let me know if you give this a try at home!

Love Lauren xx

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