This chicken teriyaki recipe comes from the Wagamama cookbook and is a delicious little stir-fry. You really need to marinate the chicken for a good couple of hours before cooking though so it’s not a spur of the moment choice. The chicken becomes infused with the lovely, satly, rich taste of the teriyaki sauce, as well as the garlic and chillies. The miso soup recipe is also a lovely one – easy and tasty and the soup, with it’s complex, dark flavours, makes a nice accompaniment to the main dish.
Chicken teriyaki (serves 2)
250g of chicken thighs, sliced into strips
1 red chilli, deseeded and sliced
2-3 garlic cloves, crushed
4 tablespoons of teriyaki sauce
2 tablespoons of vegetable oil
½ red onion, peeled and thickly sliced
½ red pepper, deseeded and sliced
2 sticks/sprigs/whatever you call them of pak choi, trimmed
A pinch of salt
A pinch of sugar
1 spring onion, trimmed and sliced on the diagonal
Place the chicken pieces, chill, crushed garlic and teriyaki sauce in a large bowl and mix thoroughly.
Cover and marinate in the fridge for 2-3 hours.
Heat your wok over a medium heat until hot and almost smoking. Add the oil and then the chicken and marinade and stir-fry for about 5 minutes until golden.
(start cooking the rice when you add the oil to the wok.)
Then add the red onion and red pepper and stir-fry for another couple of minutes. (I usually add a couple of extra dashes of teriyaki sauce during cooking.)
Add the pak choi and salt and sugar and cook until the pak choi is wilted.
Serve with the boiled rice (I make mine into a pretentious tower using a ramekin.) and garnished with sliced spring onion.
A sachet of dashi powder (‘a sachet of dashi’ is lovely phrase to say. Try it! Dashi is a fish stock. You can buy sachets of powder for instant dashi stock in most Chinese/Oriental/Interesting-food-that-you-don’t-get-in-Sainsbury’s shops. Of course, you can make your own if you prefer.)
800ml boiling water.
2 asparagus spears, (or srping onions) finely sliced on the diagonal
2 tablespoons of red miso paste
1 tablespoon of mirin
1 tablespoon of soy sauce
Combine the boiling water and dashi powder to make your fish stock. Place this in a large saucepan, stir well. Add the sliced asparagus (or spring onion) and simmer for 3 minutes.
Place the miso paste in a small bowl and pour on a couple of ladles worth of the simmering dashi broth and whisk until the miso paste is well mixed into the dashi.
Pour this mixture back into the saucepan, whisking constantly.
Add the mirin and soy and heat through.
(The recipe also suggests adding cubes of silken bean curd but I don’t usually bother.)
I’ve got some lovely lackered bowls to serve this in.
I usually make the miso soup first and, when it’s ready just turn off the heat and pop a lid on the saucepan to keep it warm. That way you can serve it at the same time as the teriyaki and the boiled rice.
All in all a lovely Japanese meal.