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Combine the Teriyaki Sauce ingredients in a small bowl or cup and mix well until the sugar dissolves (note 4).
If the thickness of the chicken is uneven place a fillet on a cutting board, skin side down, make a cut horizontally and outward where the meat is thick and butterfly it (see the Video).Poke the skin with the tip of the knife in several places so that the sauce will get through to the flesh better.
Heat a non-stick frying pan over medium heat. Place the chicken in the pan, skin side down. Cook for 3-4 minutes until the skin gets cooked to a golden brown. Turn the chicken over and cook for about 3 minutes (Note 5). If a lot of oil comes out of the chicken fat and skin, absorb excess oil with a paper towel (Note 6).
When the chicken is nearly cooked, add the sauce, shake the pan to even out the sauce, and put the lid on. Cook for 30 seconds.
Remove the lid and cook until the sauce thickens and reduces to about 1-1.5 tablespoons (Note 7). Turn the chicken over and coat the skin side with the sauce.
Remove the pan from the heat and place the chicken on the cutting board, skin side up. Cover with foil for few minutes to let it cook further. Slice the chicken into 1.5-2cm/⅝-¾” thick pieces.
Place mixed cabbage, carrot and capsicum salad on a plate and then arrange the sliced chicken. Pour the sauce over the chicken and add a sprig of parsley/mint if using. Serve immediately.