A vibrant and intensely flavored dish featuring tender chicken thighs coated in a sweet, savory, and spicy teriyaki glaze, served alongside fluffy sushi rice. The fresh ginger adds an aromatic kick, perfectly balanced by the heat.

Servings: 4 servings
Prep Time: 20 minutes (plus 30 minutes marinating)
Cook Time: 20 minutes

Ingredients

• 750 grams (cut into bite-sized pieces) Chicken thigh fillets
• 2 x 15ml tablespoons Sake (Japanese rice wine)
• 4 x 15ml tablespoons Mirin (sweet Japanese rice wine)
• 4 x 15ml tablespoons Soy sauce or tamari
• 2 x 15ml tablespoons Soft light brown sugar
• 2 teaspoons Grated fresh ginger
• 1 teaspoon Sesame oil
• 1 teaspoon Groundnut oil
• 1 teaspoon (or to taste) Red chili flakes
• 300 grams (cooked according to packet instructions) Sushi rice

Instructions

1. In a medium bowl, whisk together the sake, mirin, soy sauce, brown sugar, grated ginger, sesame oil, and red chili flakes. Add the bite-sized chicken pieces and toss to coat. Marinate for at least 30 minutes in the refrigerator, or up to 2 hours.
2. Cook the sushi rice according to packet instructions. Keep warm.
3. Heat the groundnut oil in a large skillet or wok over medium-high heat.
4. Remove chicken from the marinade, reserving the marinade. Add chicken to the hot skillet in a single layer, ensuring not to overcrowd the pan. Cook for 3-4 minutes until browned, then flip and cook for another 3-4 minutes until cooked through. Cook in batches if necessary.
5. Once all chicken is cooked, return it to the pan. Pour the reserved marinade over the chicken. Bring to a simmer and cook, stirring occasionally, for 5-7 minutes, or until the sauce has thickened and coats the chicken beautifully.
6. Serve the spicy teriyaki chicken immediately over the warm sushi rice.