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1kg Teriyaki sauce

When it comes to chicken, you can use chicken breasts or chicken thighs, but chicken thighs are best for this recipe.

 They are tender, moist and pair perfectly well with the sticky sauce.

 Serve the teriyaki chicken over a bowl of steaming rice and you’ll have the most scrumptious homemade teriyaki chicken ever.

How to Make Teriyaki Chicken:

1. Heat a dash of oil in a frying pan to medium heat and add a Fresh Chicken Skinless Thighs. Brown until golden on one side and then turn over and continue cooking until just cooked through (10 -12 minutes).

2. Turn the heat down to low-medium and add the

Teriyaki sauce to the pan.   Simmer for 2-3 minutes, basting the chicken until the sauce begins to thicken and glazes the chicken.

3. Remove chicken from the pan and allow to rest for 5 minutes before slicing into thick slices. Drizzle any remaining sauce  over the chicken.

4. Serve with boiled rice and garnish with spring onion.