Teriyaki chicken

This flash in the pan teriyaki chicken takes just 20 minutes from start to finish. Make it a complete meal with some greens and quick-cook rice, if wished.

Teriyaki chicken
Chris Alack

SERVES 4

FOR THE GLAZE
4 tbsp dark soy sauce
4 tbsp runny honey
2 tbsp sesame oil
4 garlic cloves, peeled and crushed to a paste
1 tbsp fresh root ginger, finely chopped or grated

FOR THE CHICKEN
800g skinless free-range chicken thigh fillets
long fine strips of medium-hot red chilli and spring onion, to serve

1. Whisk all the ingredients for the glaze in a large bowl. Open out the chicken thigh fillets. Lay them between two sheets of clingfilm and gently bash with a rolling pin until they are about 1cm thick. Add the chicken to the glaze and stir to coat evenly.

2. You can either cook the chicken in two pans at the same time or in two batches, swooshing out the pan with water in between. Heat one or two large nonstick frying pans over a medium heat for several minutes. Reserving the residual glaze, fry the chicken for 3 minutes and once the pieces have started to caramelise, turn them over and fry for 5 minutes more, then continue turning for a further couple of minutes or until the chicken is evenly golden with a few singed bubbles and cooked through. As necessary, set aside the first batch on a warm plate covered with foil while you cook the second one.

3. Meanwhile pour the residual glaze into a small pan and simmer until reduced by half. Pass through a sieve into a small bowl and drizzle over the chicken. To serve, scatter with slivers of chilli and spring onion.

PERFECT SIDE Serve with stem broccoli and, if wished, bought quick-cook rice of your choice.

Recipe by Annie Bell. Food styling by Clare Lewis. Styling by Sue Radcliffe.