Chicken Teriyaki – Sunday Roast Alternative


Ditch the yorkshires and pop open the mirin. Sunday roasts are incredibly traditional and a great way to get the family sitting round the table together, but have nan and granddad ever eaten anything different? Have you ever had anything other than sweet and sour chicken at the Chinese? It’s time to try something new, something to get your taste buds pumping and open yourself up to the foodie world. There are soo many flavours out there available to you, what are you waiting for?!

Chicken teriyaki is such a delicious dish and although Japanese, it has a familiar taste that won’t be too shocking for newbies. It’s a great dish for beginners, as it only requires two possibly unfamiliar ingredients.

teriyaki chicken

Chicken Teriyaki


  • 500g diced chicken breast, seasoned with salt & pepper
  • 450ml (16 fl oz) soy sauce
  • 1.5tbsp mirin or cider vinegar
  • 175g (6 oz) dark brown soft sugar, divided
  • 150g (5 oz) caster sugar, divided
  • 8 spring onions, roughly chopped
  • 4 slices fresh root ginger
  • 1 clove garlic, chopped
  • 225g (8 oz) honey


  1. Brown chicken in a frying pan drizzled with olive oil. When cooked through completely leave in pan and start on the glaze.
  2. Combine soy sauce, 3/4 of the brown sugar, 3/4 of the caster sugar, spring onions, ginger and garlic in a 2 litre saucepan. Bring the mixture to the boil. Reduce the heat to low and simmer for 15 minutes.
  3. Pour the remaining sugar and the honey into the saucepan. Bring to the boil. The mixture will rise and foam, when it does this and doubles in size remove the pan from heat and cool.
  4. Now that the sauce is complete pour it over the chicken you previously prepared and simmer for a further five minutes. Serve with rice and a side of vegetables.