This is fast and fabulous – so much better than any takeaway.
2 tbs. sake or sherry
4 tbs. mirin
4 tbs. soy sauce
2 tbs. light brown sugar
2 tsp. grated fresh ginger
splash of sesame oil
1 3/4 lbs. chicken thigh fillets, cut or scissored into bite-sized pieces
1 tsp. peanut oil
2 cups sushi rice, cooked
Mix together the sake or sherry, mirin, soy sauce, sugar, ginger and sesame oil in a shallow dish. Toss in the chicken and leave for 15 minutes. Or do this earlier and keep in the fridge.
Heat the peanut oil in a large, shallow skillet. Using a slotted spoon, transfer the chicken to the skillet and cook over a medium heat until they look cooked on the outside. Pour in the marinade and bubble until the marinade is reduced to a thick, dark syrup and the chicken is completely cooked.
Serve with sushi rice.
Serves 4-6
Cooking with Nigella 