Weeknight Chicken Teriyaki with Charred Spring Onions

⏱ 30 min · Serves 4

Glossy, sticky-sweet chicken thighs pan-glazed in a four-ingredient teriyaki sauce, finished with blistered spring onions and toasted sesame. It comes together in one pan in half an hour and tastes better than the takeaway.

Per serving: 710 kcal · 45.0g protein · 76.0g carbs · 25.0g fat

Ingredients

• 6 boneless, skin-on chicken thighs (about 800g)
• 1 tsp neutral oil (sunflower or rapeseed)
• 6 tbsp soy sauce
• 4 tbsp mirin
• 2 tbsp sake (or dry sherry)
• 2 tbsp caster sugar
• 1 tbsp finely grated fresh ginger
• 1 garlic clove, finely grated
• 6 spring onions, cut into 4cm lengths
• 1 tbsp toasted sesame seeds
• 300g sushi or jasmine rice, to serve
• Pinch of sea salt

Method

1. Rinse the rice until the water runs clear, then cook according to packet instructions so it is ready when the chicken is.
2. Pat the chicken thighs very dry with kitchen paper and season lightly with salt. In a small bowl, stir together the soy sauce, mirin, sake, sugar, ginger and garlic until the sugar dissolves.
3. Heat the oil in a large heavy frying pan over medium heat. Lay the thighs in skin-side down and press flat with a spatula. Cook undisturbed for 8-10 minutes until the skin is deep golden and crisp, pouring off excess fat once or twice.
4. Flip the chicken and cook for another 5 minutes, then push to one side and add the spring onions, letting them char for 2 minutes.
5. Pour in the teriyaki sauce. It will bubble hard; turn the chicken to coat and simmer for 4-6 minutes, spooning sauce over, until the glaze is syrupy and coats the back of a spoon and the chicken is cooked through (75C in the thickest part).
6. Rest the chicken for 2 minutes, then slice thickly. Serve over the rice with the charred spring onions, the pan glaze spooned over and a scattering of sesame seeds.