Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Glossy, savoury-sweet glaze — Japan.
Equipment: Frying pan
Measures and names
Ingredients
- 4 chicken thigh fillets
- 1 tbsp oil
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp grated ginger
- 1 clove garlic, crushed
- Sesame seeds and spring onion (scallion), to serve
Optional extras
- 1–2 tsp sweetener
Method
- Heat the oil in a frying pan over a medium-high heat. Cook the chicken thighs for 4–5 minutes each side, until golden and cooked through with no pink inside. Remove to a plate.
- Pour the soy sauce, vinegar, ginger, garlic and sweetener (if using) into the pan.
- Bubble for 1–2 minutes, stirring, until it thickens to a glossy glaze.
- Return the chicken and turn to coat in the glaze.
- Slice, scatter with sesame seeds and spring onion, and serve with stir-fried greens. No added salt — the glaze is well seasoned.
Swaps and tips
Bottled teriyaki is loaded with sugar — this lighter glaze uses just a touch of sweetener. Serve with stir-fried greens, not rice. Use tamari instead of soy sauce to keep it gluten-free.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 43 g | 3 g | 2 g | 36 g | 530 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
