Teriyaki Chicken

"In cookery there are things completely not worth the effort of making them at home from scratch. Pad Thai sauce for instance - apparently even highly ranked Thai restaurants don’t make their own but buy - equally highly ranked - ready paste. Ditto - chefs swear by good all-butter brands. True, they might be paid to swear by those brands, but what you can buy is good enough for me. Cooking with fresh tomatoes in the middle of winter, miles to the north of the Mediterranean? You must be joking. They tinned the ripest ones in Italy back in August so I didn’t have to watch my red fruit dissolving into gallons of pinkish water now. I’m obviously not even glancing into the direction of ketchup, shrimp paste or redcurrant jelly - I have more common sense than ambition (though apparently ricotta can be a home success); and teriyaki sauce appears to belong with those things. Well there’s a surprise for you, as it was for me. Worth. Every. Minute."

Preparation Time30 min

Chilling Time2 hr

Cooking Time40 min