Teriyaki chicken recipe
Make a bigger batch of the sauce so next time you want to make this dish, the sauce is ready to go - it keeps for ages in the fridge.
Ingredients
- 1.5 tbsp vegetable oil
- 400 g chicken thigh fillets, cut into 3 cm (1W inch) pieces
- 1 tbsp cornflour (cornstarch), for dusting
- 2 tsp sesame seeds
- 1 cup chopped coriander (cilantro) or sliced spring onion (scallion), to serve
- 1 cup Kewpie (Japanese) mayonnaise, to serve (optional)
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