Serves:4
Preparation time:5 minutes
Ingredients:
- 4 large chicken thigh fillets, skin on (8 small fillets)
- 4 tablespoons Chang's Japanese Teriyaki Sauce (280ml)
- 1 tablespoon white sesame seeds
- 1 tablespoon cooking oil
- Salt and Pepper
Broccolini in Soy Sauce
- 2 bunches broccolini, stems removed and washed
- 1 tablespoons cooking oil
- 1 tablespoon Chang's Pure Sesame Oil
- 2 tablespoons Chang's Tamari Light Soy Sauce
- 2x2cm fresh ginger, grated
- 2 large garlic cloves, thinly sliced
- Chilli flakes (optional)
Method: Teriyaki Chicken Thigh Fillets
- Heat the oil in a non-stick frying pan and in the meantime, season the chicken with salt and pepper. Once the pan is hot, place the chicken into the pan, skin side down and turn the heat to medium. Cook for 5 minutes each side (may need more time, depending on the thickness of the chicken) or until golden and cooked.
- Pour the teriyaki sauce over the chicken and place the lid over the pan. Cook for 2 minutes before turning over and cooking for a further 2 minutes. The sauce will become thick and rich.
- Remove the chicken from the pan, sprinkle with sesame seeds and serve alongside your favourite vegetables, steamed rice or Asian pancakes. Optional to add sliced green onions.
Method: Broccolini in Soy Sauce
- Heat oil in a wok or pan and add the garlic, ginger and broccolini. Stir fry for 1 minute.
- Pour the Tamari Soy Sauce, season with salt and pepper and stir fry for a further 2 minutes.
- Remove from heat, serve onto platter and drizzle with Chang’s Sesame Oil. Optional to sprinkle chilli flakes. Serve.
