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Recipe for :

Teriyaki Chicken

This is one of the recipes from Mrs Susie. If you want to find out more about her have a look at her biography page which she has written. Mrs Susie specialises in Oriental cooking. An important first step in Oriental cooking (which I think is important) is at the end of each recipe.

To find out the basic requirements for making Teriyaki have a look at Japanese Teriyaki under Tips,etc.

"The word, teriyaki is a combination of two Japanese words "teri" and "yaki." Teri means luster and yaki means grill or broil".


2 chicken breasts
2 tbs sake (rice wine)
4 tbs soy sauce
4 tbs mirin (sweet rice wine)
2 tbs sugar


  • Cut chicken breasts into small chunks.
  • Mix other ingredients in a bowl.
  • Marinate the chicken chunks in the mixture for at least 30 minutes in the fridge.*
  • Heat a pan and pour in vegetable oil (2 - 3 tsp).
  • Place the chicken chunks in the pan and fry them on low heat.
  • Turn the chicken chunks over to fry both sides.
  • Stop the heat and add in the sauce that the chicken was marinated in.
  • Start the heat again and simmer on low heat until the sauce becomes thick.

*Marinate longer if you want a stronger taste. Add a little bit of grated ginger or chopped green onion before cooking, if you like.

Mrs Susie

"I have studied oriental cooking quite a bit and the one thing that makes it different from other styles of cooking is: it is 90% preparation and 10% cooking. It is very important to have everything in the recipe already prepared for cooking before you start cooking.

I take a plate and cut up my ingredients as called for in the recipe and place them on different parts of the plate. Only then do I think about cooking. I will put my oil in the pan and, as the things are called for in the recipe, I will sweep them into whatever pan I am cooking with, cook for as long as called for, then add the next ingredient.

Oriental cooking happens so fast. To stop and cut up the garlic (for example) if I had the ginger cooking in the pan would result in burnt ginger before the garlic is finished.

When I am cooking a ten or fifteen course dinner you should see my kitchen. I have plates all over and all my sauces mixed in bowls and everything is ready to cook before I start cooking. This is the right way to do it and necessary to have a well-timed dinner.

Another thing, get yourself a good cleaver that will not rust. You will be surprised how much you will use this for all your cooking, not just oriental cooking. Do yourself a favor and get a good one. I think I paid $20 for mine but again that was 20 years ago".