Chicken Teriyaki

Serves 1
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Directions

  1. 1Serve the cooked rice in a bowl.
  2. 2Add the chicken teriyaki with roasted aubergine and peppers on top of the rice.
  3. 3Garnish with fresh spring onion and fresh chili.
  4. 4Chop the aubergine and peppers onto a baking tray.
  5. 5Roast them in the oven at 200°C fan for 25-30 minutes, flipping halfway, or air fry at 190°C for 12-15 minutes, shaking halfway through.
  6. 6Fry the chicken thigh with paprika, onion powder, garlic powder, and chili powder until crispy.
  7. 7Set the crispy chicken aside.
  8. 8For the sauce, fry garlic and ginger.
  9. 9Pour in light soy sauce, rice wine vinegar, mirin, chicken stock, and brown sugar.
  10. 10Stir gently on low heat.
  11. 11Mix through cornstarch and water to thicken the sauce.
  12. 12Add back the chicken, roasted veggies, fresh chili, and fresh spring onion into the sauce.
  13. 13Stir everything together until well combined.

Ingredients

  • 700 g Chicken Thigh Fillets
  • 1 Tsp Onion Powder
  • 1 Tsp Garlic Powder
  • 0.5 Tsp Chilli Powder
  • 1 Tsp Paprika
  • 3 cm Ginger
  • 3 Cloves Garlic
  • 0.33 Cup Light Soy Sauce
  • 0.33 Tbsp Mirin
  • 0.33 Rice Wine Vinegar
  • 0.66 Cup Chicken Stock
  • 3 Heaped Tbsp's Brown Sugar
  • 0.33 Cornstarch Slurry (2 Tbsp Cornstarch/flour mixed with water)
  • 1 Aubergine
  • 2 Green Peppers
  • 2 Spring Onions
  • 1 Fresh Chilli
  • 1 Cup Uncooked Rice

Equipment

ovenair fryerbaking traypancooking spoon