Teriyaki chicken

6 (650g total) chicken thigh fillets

1 tbs vegetable oil

Cooked jasmine rice and steamed baby pak choy, to serve

Toasted sesame seeds, to sprinkle

1/2 cup (125ml) soy sauce

1/4 cup (80ml) mirin

1/4 cup (80ml) cooking sake

2 tbs white sugar


For the teriyaki sauce, place all ingredients together in a medium bowl and stir until sugar dissolves.


Add chicken to sauce in bowl, tossing to coat on all sides. Cover and chill for at least 1 hour to marinate (see note).


Heat oil in a large non-stick frypan over medium-low heat.

Use tongs to transfer chicken from sauce to pan. Cook for 10-12 minutes, turning occasionally, until deep golden and cooked. Transfer to a plate and cover with foil to rest.


Place the remaining sauce from marinating the chicken in the same pan and add ¼ cup (60ml) cold water. Increase heat to medium-high and bring to a simmer, stirring constantly. Simmer for 3 minutes, stirring constantly, or until reduced and thickened.


Serve chicken on rice with sauce spooned, sprinkled with sesame seeds and with greens alongside.