Chicken Teriyaki with rice and spinach

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June 18, 2014 by dgarnett2013

Chicken Teriyaki with rice and spinach: Bill Granger’s Holiday, adapted by DG



Serves 2- 4 (depending how much chicken you have and how greedy you are).

  • 150ml white wine
  • 100ml soy sauce
  • 100ml mirin
  • 2cm piece of fresh ginger, peeled and thinly sliced
  • 3 tabs caster sugar
  • 1 white onion, thinly sliced
  • Steamed rice
  • 2- 4 large handfuls baby spinach
  • pickled ginger
  • Left over cooked chicken or thinly slices rump steak (can be raw)


Put the white wine, soy, miring, ginger, sugar and 100ml water in a saucepan over medium heat. Cook, stirring to dissolve the sugar, then bring to the boil and simmer for 2-3 mins.

Add the onion and simmer for 4-5 mins or until the onion is soft. Add the beef or chicken and simmer for a further 1-2 mins, until just cooked or warmed through.

To serve: spoon rice and spinach leaves into serving bowls. Top with meat and onions and ladle hot broth over the top. Garnish with pickled ginger.


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