Bosnian-style Teriyaki

Ingredients

While the original Japanese Teriyaki is known for its simplicity and delicate flavors, our Bosnian-style Teriyaki incorporates robust ingredients and spices commonly used in Bosnian cuisine. This adaptation adds a depth of flavor and a touch of Bosnian flair to the traditional Teriyaki, making it a truly unique and satisfying dish. We alse have the original recipe for Teriyaki, so you can check it out.

• 500g (1.1 lb) boneless chicken thighs, cut into bite-sized pieces 500g (1.1 lb) boneless chicken thighs, cut into bite-sized pieces
• 1/2 cup (120ml) soy sauce 1/2 cup (120ml) soy sauce
• 1/4 cup (60ml) honey 1/4 cup (60ml) honey
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/4 teaspoon ground black pepper 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 2 tablespoons water 2 tablespoons water
• Sesame seeds, for garnish Sesame seeds, for garnish
• Fresh cilantro, chopped, for garnish Fresh cilantro, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 20g, 15g
• Protein: 35g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the soy sauce, honey, olive oil, minced garlic, paprika, cumin, black pepper, and salt. Mix well to create the Bosnian-style Teriyaki sauce.
2. 2.
   Place the chicken pieces in a shallow dish and pour half of the Teriyaki sauce over them. Reserve the remaining sauce for later.
3. 3.
   Marinate the chicken in the sauce for at least 30 minutes, or refrigerate overnight for maximum flavor.
4. 4.
   Heat a large skillet over medium-high heat and add the marinated chicken. Cook for 6-8 minutes, or until the chicken is cooked through and nicely browned.
5. 5.
   In a small bowl, mix the cornstarch and water to create a slurry. Pour the slurry into the skillet with the chicken and stir well.
6. 6.
   Cook for an additional 2-3 minutes, or until the sauce thickens and coats the chicken pieces.
7. 7.
   Remove from heat and garnish with sesame seeds and fresh cilantro.
8. 8.
   Serve the Bosnian-style Teriyaki over steamed rice or with a side of Bosnian bread.

Treat your ingredients with care...

• Chicken thighs — Make sure to remove any excess fat from the chicken thighs before cutting them into bite-sized pieces to ensure a leaner and healthier dish.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the Teriyaki sauce.
• If you prefer a thicker sauce, increase the amount of cornstarch in the slurry.
• Feel free to add your favorite vegetables, such as bell peppers or broccoli, to the dish for added color and nutrition.
• To make it a complete meal, serve the Bosnian-style Teriyaki with a side of Bosnian-style salad.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Bosnian-style Teriyaki hot over steamed rice or with a side of Bosnian bread. Garnish with sesame seeds and fresh cilantro for an extra touch of flavor and presentation.

Presentation advice

Arrange the Bosnian-style Teriyaki on a plate, placing the chicken pieces neatly on top of the rice. Drizzle some of the thickened Teriyaki sauce over the chicken and sprinkle with sesame seeds and fresh cilantro. Add a side of Bosnian bread to complete the presentation.