Teriyaki Chicken

Name: Teriyaki Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 600 g boneless chicken thigh, cut into 3 cm pieces; 1 tbsp neutral oil; 80 g soy sauce; 60 g mirin; 40 g sake or dry white wine; 30 g brown sugar; 1 tsp freshly grated ginger; 2 garlic cloves; 1 tsp sesame oil; 1 tbsp cornflour mixed with 2 tbsp cold water; Steamed rice and sesame seeds, to serve

Inspired by Nagi MaehashiMy Thermomix reimagining of their teriyaki chicken

A Chef Aly Thermomix reinterpretation of Nagi Maehashi-style teriyaki chicken: glossy, caramelised chicken thigh pieces in a sweet-savoury sauce, with exact TM6 and TM7 times, temperatures and speeds for Australian home cooks.

TM6 / TM7⏱️ Prep 10 min🍳 Cook 20 min🍽️ Serves 4📊 Dinner

This is my independent Thermomix homage to Nagi Maehashi and the crowd-pleasing appeal of teriyaki chicken. The sauce simmers in the bowl while the chicken sears to a glossy finish — sticky, caramelised and impossible to stop eating.

Ingredients

🍗600 g boneless chicken thigh, cut into 3 cm pieces
🫒1 tbsp neutral oil
🥄80 g soy sauce
🥄60 g mirin
🍷40 g sake or dry white wine
🍬30 g brown sugar
🫚1 tsp freshly grated ginger
🧄2 garlic cloves
🫒1 tsp sesame oil
🌽1 tbsp cornflour mixed with 2 tbsp cold water
🍚Steamed rice and sesame seeds, to serve

Thermomix method

Place garlic and ginger in the mixing bowl and chop 5 sec / speed 7. Scrape down.
Add soy sauce, mirin, sake, brown sugar and sesame oil. Heat the sauce 3 min / 100°C / speed 2 until the sugar dissolves.
Transfer the sauce to a separate container and set aside. Wipe the bowl dry. Add the neutral oil and chicken pieces. Sauté 8 min / 120°C / Reverse / speed 1 until the chicken is sealed and lightly golden.
Pour the reserved sauce over the chicken. Cook 10 min / 100°C / Reverse / speed 1, with the measuring cup off so the sauce reduces and thickens.
Add the cornflour slurry through the lid opening. Cook a further 2 min / 100°C / Reverse / speed 1 until the sauce is glossy and clings to the chicken.
Rest 2 min / 0°C / no speed, then serve over steamed rice scattered with sesame seeds.

Aly's tips

Chicken thigh stays juicier than breast — don't substitute if you want that classic sticky texture.
The measuring cup stays off during the final cook so steam escapes and the sauce concentrates.
Double the sauce if you like extra to drizzle over rice.

Questions

Is this the original Nagi Maehashi recipe?

No. This is Chef Aly's independent Thermomix reinterpretation inspired by Nagi Maehashi and teriyaki chicken; it is not endorsed by or affiliated with the chef.

Can I use chicken breast instead of thigh?

You can, but breast dries out more easily. Reduce the sauté time to 6 min / 120°C / Reverse / speed 1 and check the chicken is just cooked through before adding sauce.

Want to cook this in minutes?

Every recipe here is made for the Thermomix. Get yours through me, or message me and I'll help you choose.

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An independent Thermomix reinterpretation inspired by Nagi Maehashi's teriyaki chicken. Not affiliated with, authorised by or endorsed by Nagi Maehashi or any publisher; the method here is Chef Aly's own. Speeds, times and temperatures are a guide — always check your own Thermomix model's manual and use your judgement, especially around hot liquids and food safety. This is independent content and is not official Thermomix content.

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