Chicken Teriyaki

3:00 am on 27 June 2009


Teriyaki Sauce

Will keep indefinitely in the fridge and can be used with chicken, beef or oily fish such as tuna and kingfish

  • 140 mls sake
  • 140 mls mirin
  • 140 mls dark soy sauce
  • 1 Tablespoon Sugar

Chicken Teriyaki

  • 4 chicken legs (bones removed)
  • vegetable oil
  • 1 cup teriyaki sauce


Teriyaki Sauce

Mix ingredients in a saucepan and bring to the boil of a medium heat. Simmer until sugar is dissolved. Use immediately or cool and store in a bottle in the fridge.

Chicken Teriyaki

Heat a skillet over a over a high flame with a small amount of oil. Lay chicken in skillet skin side down.

Fry the chicken over a medium heat until lightly browned. Turn, cover and continue cooking for about 10 minutes.

Remove the chicken from the pan temporarily. Over a medium heat add the teriyaki sauce. Bring to the boil, stirring. Within a minute the liquid will thicken slightly. Return chicken to the skillet and continue cooking over a high heat, turning the chicken pieces to coat until the sauce has reduced to a coating consistency.

Serve with steamed rice garnished with chopped spring onions or chives.

Mint Slaw

Make a mix of sliced red, green and crinkly leafed cabbage. Add some sliced red onion and large handful of fresh chopped mint leaves. Optional - 1 red chili seeds removed and finely sliced or some grated cheddar (personal favourites) or perhaps thinly slice fennel or inner celery stalks. Add the last minute at the dressing and toss.

Lemon Vinaigrette

  • 3 tbsp fresh lemon juice
  • 8 tbsp olive oil
  • salt to taste        

Emulsify olive oil in lemon juice, add salt to taste.

From Afternoons with Jesse Mulligan

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