Home Cooking Made Easy
Quick brown sugar & spring onion chicken teriyaki
Page 84
Cuisine: Japanese | Course Type: Main Courses
(1 review)
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redjanet from London,
After doing Nigella's version of this from Kitchen for the last few years, I stumbled across this recipe and decided to give it a go as it seemed ever-so-slightly more straightforward. This was quick and easy and came out very well, with lots of flavour, and dare I say it, but I think I may prefer Lorraine's version to Nigella's. The chopped spring onions and sesame seeds (which I didn't bother to toast) added a subtle crunch to the texture and the sauce thickened nicely. My only complaint is that this dish is quite sugary, but then I suppose that's what makes it taste so good!
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