Chicken and broccoli teriyaki
Feel like chicken tonight? Why not rustle up this tasty teriyaki number
This is a Japanese childhood favourite: its sweet stickiness will tempt the fussiest of eaters. It has a certain amount of salt and sugar in it, which is reduced here by using a low-salt variety of soy sauce, and a natural sugar such as agave nectar or honey. Serve with white rice. This is a good dish to introduce chopsticks.
Feeds 4 adults or hungry children
4 skinless, boneless chicken breasts or 6 skinless, boneless thighs, chopped into bite-sized pieces
4 tablespoons cornflour
2 tablespoons vegetable oil
300g small broccoli florets
White rice, to serve
For the teriyaki sauce:
7 tablespoons reduced-salt soy sauce
8 tablespoons mirin
4 tablespoons agave nectar or clear honey
First, make the teriyaki sauce by combining the soy sauce, mirin and agave nectar or honey in a jug. Put the chopped chicken in a large plastic food bag with the cornflour. Give it a good shake to evenly coat the chicken. Heat the oil in a non-stick frying pan and fry the chicken until it is brown all over. Meanwhile, boil or steam the broccoli florets for 3–4 minutes until they are just al dente. Pour the teriyaki sauce over the chicken in the pan and allow it to bubble for a couple of minutes until slightly thickened and the chicken is cooked through. Add the broccoli after a minute. Serve with white rice.
Taken from Cooking For Real Life by Joanna Weinberg (£25, Bloomsbury)
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