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Stephanie Mattila: "Yum!! I doubled everything to have more sauce, se…" Read More
12Ingredients
35Minutes
460Calories
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Ingredients
US|METRIC
5 SERVINGS
- 2 Tbsp. sake
- 1/4 cup mirin (sweet Japanese Rice wine)
- 1/4 cup soy sauce
- 2 Tbsp. light brown sugar
- 2 tsp. fresh ginger (grated)
- 4 spring onions (white part only, sliced)
- sesame oil (splash of)
- 800 grams chicken thigh fillets (no skin or bones, cut into bite-sized pieces)
- 1/2 Tbsp. vegetable oil (neutral)
- ground black pepper (freshly)
- 1 handful parsley leaves (chopped)
- rice (to serve)
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NutritionView More
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460Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories460Calories from Fat260 |
% DAILY VALUE |
Total Fat29g45% |
Saturated Fat7g35% |
Trans Fat0g |
Cholesterol135mg45% |
Sodium850mg35% |
Potassium440mg13% |
Protein29g |
Calories from Fat260 |
% DAILY VALUE |
Total Carbohydrate13g4% |
Dietary Fiber<1g4% |
Sugars6g |
Vitamin A20% |
Vitamin C25% |
Calcium6% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(36)
Stephanie Mattila 8 months ago
Yum!! I doubled everything to have more sauce, served it over jasmine rice and broccoli, and topped with white sesame seeds and lime juice. I’ll half the ginger next time though. It was a little much.
Jackson 3 years ago
The taste was amazing. I made double everything so I can eat at work next day. I made this meal twice and only had one problem. I could not get the sauce to thicken. I tired waiting longer, uping the heat, lowering it. Nothing worked. Was a very liquidy dish but like I said the taste was definitely there!
Harrison Weingard 3 years ago
Very good! Made this with some off the shelf soba noodles would recommend making more sauce and it would probably turn out perfect. Will make again!
Thomas Dickson 3 years ago
This recipe was absolutely delicious. The only thing different I did was add some cornstarch to thicken the sauce.
Sordelet 3 years ago
My family loved the recipe. However, as the cook, I was disappointed the color was not darker and all the liquid left over. I will make again but next time cook down the liquid first.
Ľuboš Lehota 3 years ago
Beautiful, I did everything without lid, for 800g of meat there should be slightly more of each ingredient than noted, otherwise you will have no sauce. Since I did not have sake nor mirin, I used regular wine with little drizzle of vinegar and drizzle of spirit. Turn out great. Thanks for the recipe.
Nicole 3 years ago
Tasty recipe. You need to boil down the sauce with pan uncovered in order to get that brown color. Even then, I did not get a dark brown. Maybe I should have let it go longer
Sargsian 3 years ago
It was fine, but to be honest, I expected something else. The sauce tastes differently from the sauce that is used for chicken in the restaurant where I tried teriyaki for the first time. And I don’t know what I did wrong, but the chicken turned out dry and hard.
レモン 3 years ago
Best chicken ever omg. I never thought to add parsley to it and it made the chicken even better :0
Sha'qira Murphy 3 years ago
It was lovely, reminded me of a chicken teriyaki I used to ate as a child. Though it was a bit sweet for me. Will cut down on the sugar next time
DariS 4 years ago
This recipe...this recipe literally has me spoiled now. I can literally no longer order teriyaki chicken at my local Japanese restaurant as this has somehow bested theirs. The sauce is of the gods and thickened up beautifully as the chicken finished cooking. The final product looked as amazing as it tasted. Thank you for this...really.
Julie S. 4 years ago
The flavoring was good for the marinade but not enough. Also the sauce never thickened. I cooked it for the max time of 10 minutes, it reduced, but it didn't thicken.
Woods 4 years ago
Really loved this!! So much flavour in the sauce, went down a treat. Will deffo be using this recipe a lot. I paired it with some sticky rice and tender stem broccoli, yum!
Michaele Maurer 4 years ago
Quick and satisfying. I had to chop and channel -- no mirin, so used white wine; no brown sugar, so used date syrup. Still fantastic.
Dungey 4 years ago
This dish was a hit with the whole family. It was a little sweet so I squeezed a little lemon juice in to balance it out. Served with nice sticky sushi rice and a little green leaf salad with a Japanese dressing. Yum
Kiante Wilson 4 years ago
Bomb! Will definitely make this again and again. Is there a way to make this so that there is extra sauce?
Ronja 4 years ago
It’s was pretty good! My family love it, it was a little too sweet for me but it still tasted GREAT!