How to make Chicken Teriyaki With Ginger Spring Onions - A Japanese speciality – chicken served with ginger and spring onions.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Boneless chicken breasts , Spring onions (हरे प्याज़ )

Cuisine : Japanese

Course : Main Course Chicken

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Chicken Teriyaki With Ginger Spring Onions Recipe Card

Chicken Teriyaki With Ginger Spring Onions

In Japanese cuisine consists of food is cooked in a specific way based on the culture and tradition of Japan. The traditional cuisine of Japan comprises of rice with an emphasis on seasonal ingredients. The side dishes often consist of fish, pickled vegetables and vegetables cooked in broth. Fish is common in the traditional cuisine. It is often grilled, but it may also be served raw or dipped in a light batter and deep-fried.
Japanese cuisine has now become popular throughout the world. As of 2011, Japan has overtaken France in number of Michelin starred restaurants and has maintained the title ever since.

Prep Time : 21-25 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Chicken Teriyaki With Ginger Spring Onions Recipe

  • Boneless chicken breasts 4

  • Spring onions 4

  • Black pepper powder 1/2 teaspoon

  • Sugar 2 tablespoons

  • Dark soy sauce 2 tablespoons

  • Honey 2 tablespoons

  • Oil 2 tablespoons

  • Butter 3 tablespoons

  • Carrots 8-10 small

  • Ginger sliced 1 inch piece

  • Salt to taste

  • White wine 3/4 cup

  • Bean sprouts 1 cup


Step 1

Put salt, black pepper powder, sugar, dark soy sauce and honey in a bowl and mix well. Add chicken breasts and let them marinate for ½ hour. Heat 2 tbsps oil in a non stick grill pan. Heat 2 tbsps butter in a non stick pan.

Step 2

Add small carrots and salt to the butter and saute till the carrots are well glazed. Add chicken breasts to the grill pan and grill.

Step 3

Transfer the carrots into a bowl. Add 1 tbsp butter, ginger and spring onions to the same pan and saute for a while. Add ½ cup white wine and let it sweat for 2-3 minutes.

Step 4

Turn over the chicken pieces once the underside is done and cook the other side too. Switch off the heat. Add sprouts to the spring onions and mix well.Arrange carrots on one side of a serving dish.

Step 5

Remove the ginger slices from the sprout mixture and keep the sprout mixture next to the carrots. Then keep the chicken pieces on the other side. Add remaining wine to the juices remaining in the grill pan. Drizzle this mixture over the chicken pieces and serve hot.