Nigella Lawson’s tasty chicken teriyaki recipe with sushi rice

shared her tasty recipe with sushi rice, which is the perfect meal if you want a break from the festive flavours.

It only takes 15 minutes for the chicken to marinate in a delicious soy marinade and around five minutes to cook, so it’s ready in no time.

All you need are the star ingredients for the marinade, such as and mirin, which is sweet Japanese rice wine.

Additional flavours include ginger, sesame and sugar to create a mouthwatering marinade for the chicken to soak in.

Here’s how to recreate ‘s chicken teriyaki with sushi rice.

Chicken teriyaki

Serves: four to six people

Ingredients

Two x 15ml tbsp sake (Japanese rice wine)

Four x 15ml tbsp mirin (sweet Japanese rice wine)

Four x 15ml tbsp soy sauce

Two x 15ml tbsp soft light brown sugar

Two tsp grated fresh ginger

Splash of sesame oil

750g chicken thigh fillets cut ionto bite-sized pieces

One tsp groundnut oil

450g sushi rice (cooked according to packet instructions)

Serve with:

Steamed pak choi

Steamed greens

Method

Mix the sake, mirin, soy sauce, sugar, ginger and sesame oil in a bowl. Add the prepared chicken pieces and leave for 15 minutes.

Heat the groundnut oil in a large, shallow frying pan and, using a slotted spoon, transfer the chicken pieces into the pan and sauté until cooked on the outside.

Pour the marinade over the chicken in the pan and bring to a bubble, then turn down the heat to a gentle simmer, put the lid on and cook for about five minutes.

Remove the cooked pieces with a slotted spoon and set aside. Turn the heat up under the pan to let the liquid boil down to a thick, dark syrup.

Return the chicken pieces to the pan, stir well, then serve with a comforting pile of sushi rice and some steamed pak choi or greens.