Teriyaki chicken or turkey
Teriyaki refers to an Asian cooking technique where meat, poultry or glutinous rice balls are fried or grilled with an alcohol enriched and sweetened soya sauce. The sauce can be used as a marinade which tenderises the meat and added to the hot pan to be reduced and form a delicious glaze. This recipe a good way of reviving and re-presenting leftover turkey or chicken which has dried out.
- 400g leftover chicken or turkey, cut into strips
- 4 tbsp dark soya sauce
- 4 tbsp mirin (rice alcohol), sherry or 1 tbsp of non-alcoholic wine vinegar
- 1 tbsp brown sugar
- 1 tbsp ginger, grated
- 1 lime, juiced
- 2 tbsp water
- 1 tablespoon sunflower oil
- Mix together the soya sauce, mirin, lime juice, sugar, water and ginger. Marinade the meat in this sauce for up to 2 hours, covered and refrigerated.
- Drain the meat from the marinade and reserve the liquid. Heat a frying pan over a medium/high heat and add the oil. When the oil just starts to smoke a little, add the meat and quickly stir fry.
- Turn the heat up a little and add the reserved teriyaki sauce. The sauce will bubble and spit, but don’t be put off. The liquid will quickly reduce and start to caramelise.
- Toss and cook until the sauce makes big glossy bubbles and the meat is dark and has a shiny glaze. Rest it for a moment and serve with fresh coriander or toasted sesame seeds.
Recipe by the Community Chef