To make Teriyaki Sauce, I use Sugar, Soy Sauce and Mirin. One day I used Fish Sauce instead of Soy Sauce. I thought Garlic and Citrus Juice were definitely needed. I added Chilli as well. Then my Teriyaki Chicken ended up as something familiar. It’s very different from Japanese Teriyaki, but it is absolutely delicious.
500 to 600g Chicken Thigh Fillets
Oil for cooking *optional
1 clove Garlic *grated
1 small piece Ginger *grated
2 tablespoons Fish Sauce
2 tablespoons Lime Juice *OR Lemon Juice
1 teaspoon Soy Sauce
1 & 1/2 tablespoons Sugar
1/4 teaspoon Chilli Flakes *add as much as you like
- Combine all the Sauce ingredients in a small bowl.
- Heat a small amount of Oil in a frying pan, OR no Oil if non-stick pan is used, over medium high heat, cook Chicken Fillets until nicely browned on both sides. Remove excess Oil using paper towel if you want to do so, then pour the sauce over and keep cooking until the sauce is thickened and almost gone.
- Serve with freshly cooked Rice and a refreshing salad.