Our talented friend Adrianne from Sweet Caramel Sunday prepared this recipe using her very own Koi Knives Gyuto knife. Adrianne's personal experience using the knife to prepare this meal provides first hand insight into the versatility of the Gyuto knife. This tasty dish is sure to be a crowd pleaser!
Teriyaki Chicken Thighs
Some nights you need dinner to be quick, easy and delicious! That is where these Teriyaki Chicken Thighs come in. Dinner on the table in less than 20 mins is the goal of this recipe (as well as taste and texture!).
Thanks to my friends at Koi Knives, I was recently able to enjoy using their Chef’s knife for all of my kitchen needs.
It chops, slices, dices and more plus has the sharp steel edge and comfy wood handle to get the job done!
The knives are made locally in South Australia and was shipped with a hand written note for the customer about the origins of the wood sourced for the blades. My Gyuto Chef’s knife came from recent South Australian bush fires at Anderson Hill in 2019.
The sentiment of such a devastating experience being turned into good through the salvation of the wood is a unique and heartfelt notion embraced by the team at Koi Knives.
Ingredients for the recipe
The photo below shows you the ingredients needed for the recipe. They are all simple and easy to find at the local shops. If you want to make a complete meal, you can serve the Chicken Thighs with rice, steamed broccoli and coriander (as shown in the pictures).
As you can see, the recipe calls for:
*chicken thighs (I use skinless and boneless)
*teriyaki sauce
*sesame seeds
How to Make Teriyaki Chicken Thighs
To make this recipe, we start by marinating our chicken thighs. I find it easiest to use a pastry brush and coat one side, then use tongs to flip and coat the other side.
The marinade time can be 0 mins (cook straight away) to overnight. As teriyaki sauce is so thick, it is not necessary to have a long marinade time which works perfectly after work on busy week nights.
Then you need to season a skillet or fry pan with a little oil (this ensures the chicken thighs won’t stick to the pan).
Use tongs to add them to the pan and cook at a medium heat for approximately 7 mins each side.
The chicken thighs will be ready when their juices run clear (not pink). So you can cut one from the back side and test it to be sure. If the juices are still pink, continue cooking until they run clear (another couple of mins).
Once the Chicken Thighs are cooked, let them rest for a couple of mins before removing them from the pan.
Using a chopping board and your Chef’s Knife, slice the cooked chicken into 1 cms long strips.
The chicken will be ready and it’s only a matter of how you want to serve it now.
You can add the chicken strips to a salad, serve with roast veggies, or do what I do in the photos and serve with rice and veggies.
Teriyaki Chicken Thighs recipe
Ingredients
*4 chicken thighs (skinless and boneless)
*1 cup teriyaki sauce
*1 tbs sesame seeds
2 cups cooked white rice (optional)
1 cup steamed broccoli
Coriander (to serve)
Teriyaki Chicken Thighs method
1. Use a pastry brush to coat each side of the chicken thighs with the teriyaki marinade
2. Season a skillet with a little oil, then turn to a medium heat
3. Use tongs to add the marinated chicken thighs to a pan
4. Cook for 7 mins, then flip and cook the other side for 7 mins
5. Rest chicken for 2-3 mins
6. Use tongs to remove chicken thighs from pan
7. Place on chopping board and use knife to cut into 1 cm long strips.
8. Serve with rice and steamed broccoli for a complete meal (with coriander to garnish)
