Dutch-style Teriyaki Chicken

Ingredients

While the original Japanese teriyaki is typically made with soy sauce, mirin, and sake, this Dutch-style adaptation incorporates local Dutch ingredients to add a unique twist. The use of Dutch honey and apple cider vinegar enhances the sweetness and tanginess of the dish, creating a delightful balance of flavors. We alse have the original recipe for Teriyaki, so you can check it out.

• 500g (1.1 lb) chicken thighs, boneless and skinless 500g (1.1 lb) chicken thighs, boneless and skinless
• 4 tablespoons soy sauce 4 tablespoons soy sauce
• 2 tablespoons Dutch honey 2 tablespoons Dutch honey
• 2 tablespoons apple cider vinegar 2 tablespoons apple cider vinegar
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 2 tablespoons water 2 tablespoons water
• Sesame seeds, for garnish Sesame seeds, for garnish
• Spring onions, chopped, for garnish Spring onions, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 300 kcal / 1255 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 15g, 10g
• Protein: 30g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine soy sauce, Dutch honey, apple cider vinegar, minced garlic, and grated ginger. Mix well to make the teriyaki sauce.
2. 2.
   Cut the chicken thighs into bite-sized pieces.
3. 3.
   Heat vegetable oil in a large skillet over medium heat.
4. 4.
   Add the chicken pieces to the skillet and cook until browned on all sides.
5. 5.
   Pour the teriyaki sauce over the chicken and stir to coat evenly.
6. 6.
   Reduce the heat to low and simmer for 10-15 minutes, or until the chicken is cooked through.
7. 7.
   In a small bowl, mix cornstarch and water to make a slurry. Add the slurry to the skillet and stir until the sauce thickens.
8. 8.
   Remove from heat and garnish with sesame seeds and chopped spring onions.
9. 9.
   Serve the Dutch-style Teriyaki Chicken over steamed rice or with a side of vegetables.

Treat your ingredients with care...

• Chicken thighs — Make sure to remove the skin and bones before cutting into bite-sized pieces for a tender and juicy result.
• Dutch honey — Use a high-quality Dutch honey for the best flavor. If unavailable, substitute with any local honey.
• Apple cider vinegar — Opt for unfiltered apple cider vinegar to add a tangy taste to the teriyaki sauce.

Tips & Tricks

• For a richer flavor, marinate the chicken in the teriyaki sauce for 30 minutes before cooking.
• If you prefer a thicker sauce, increase the amount of cornstarch in the slurry.
• Customize the dish by adding vegetables like bell peppers, onions, or broccoli to the skillet along with the chicken.
• To make it spicier, add a dash of chili flakes or sriracha sauce to the teriyaki sauce.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and tasty meal.

Serving advice

Serve the Dutch-style Teriyaki Chicken over steamed rice or with a side of stir-fried vegetables for a complete and satisfying meal.

Presentation advice

Arrange the chicken pieces on a bed of fluffy white rice and drizzle the teriyaki sauce over the top. Garnish with sesame seeds and chopped spring onions for an appealing and appetizing presentation.