Chicken Teriyaki | Nigella's Recipes | Nigella Lawson

Ingredients

• 2 x 15ml tablespoons sake (Japanese rice wine)
• 4 x 15ml tablespoons mirin (sweet Japanese rice wine)
• 4 x 15ml tablespoons soy sauce or tamari if you need this to be gluten-free
• 2 x 15ml tablespoons soft light brown sugar
• 2 teaspoons grated fresh ginger
• splash of sesame oil
• 750 grams chicken thigh fillets (no skin or bones), preferably organic, cut or scissored into bite-sized pieces
• 1 teaspoon groundnut oil
• 300 - 450 grams sushi rice (cooked according to packet instructions)