Chicken teriyaki with broccoli and cucumber salad (Tori no teriyaki)

Name: Chicken teriyaki with broccoli and cucumber salad (Tori no teriyaki)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 450 g Chicken thigh; 30 ml soy sauce; 30 ml mirin; 30 ml Sake or rice alcohol; 10 g Sugar; 5 ml Rapeseed oil; 300 g Broccoli; 200 g Cucumber; 40 g wakame seaweed; 30 ml Rice vinegar; 1 g Salt; 260 g Japanese short-grain rice (Koshihikari)

Crisp-skinned chicken thighs glazed in teriyaki sauce, with boiled broccoli and a vinegared cucumber and wakame salad.

25 min

total

people

528

calories per serving

Per serving

28 g
Protein: 60 g
Carbs: 18 g
Fat

Does this dish work for you?

Weight loss, diabetes, high blood pressure, cholesterol: tell us what applies to you and we’ll check this dish.

Free, no account needed

Ingredients

450 g
Chicken thigh
30 ml
soy sauce
30 ml
mirin
30 ml
Sake or rice alcohol
10 g
Sugar
5 ml
Rapeseed oil
300 g
Broccoli
200 g
Cucumber
40 g
wakame seaweed
30 ml
Rice vinegar
1 g
Salt
260 g
Japanese short-grain rice (Koshihikari)

Allergens

soygluten

Cook modeSee each step in large text, one at a time, with timers.

Instructions

0/4

Open out the thighs to an even thickness. Mix soy sauce, mirin, sake and sugar.
Cook the chicken skin side down over medium heat for 7–8 minutes, turn and cook 4 more. Wipe out the fat, add the sauce and glaze.
Boil the broccoli. Slice the cucumber thinly, rub with a little salt, squeeze and mix with the wakame, rice vinegar and a little sugar.
Slice the chicken and serve with the vegetables and rice.