Teriyaki Chicken
Time to complete
50 minutes
Serving size
2
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What You Need
Ingredients
Preparation
- Remove the chicken from the fridge and let it come to room temperature for 30 minutes. Meanwhile, in a medium bowl, combine soy sauce, mirin, honey, garlic, and ginger. Set aside.
- Lay the chicken between 2 sheets of baking paper on the counter top. Lightly bash with a rolling pin until chicken is about 1cm thick. Remove the baking paper and season the chicken all over with salt and pepper.
- Heat the oil in a HexClad 25 CM Hybrid Pan over a medium heat. Lay the chicken skin side down in the hot pan and cook until the skin is crispy and golden, about 5 minutes. Flip and cook other side until chicken is cooked through, 5 to 7 minutes more. Pour the sauce into the pan and simmer, until thick and sticky, using a spoon to baste the chicken with the sauce, about 2 minutes.
- Remove the chicken to a board and cut into slices. Serve over rice with broccolini, topped with spring onions.
