Chicken teriyaki (Skinnymixers)
Chicken teriyaki is a fragrant Asian main course featuring tender chicken thighs glazed in a homemade tamari sauce with fresh ginger and garlic. The TM7 chops the aromatics, grates the carrot and steams broccoli and snow peas to crisp perfection. Colourful capsicum completes this balanced one-bowl dinner, ideal for busy weeknights when you want takeaway flavours made from scratch.
About this recipe
Chicken teriyaki Thermomix TM7 brings the sweet-salty magic of your favourite Japanese takeaway straight into your own kitchen. This popular recipe turns skinless, boneless chicken thighs into a glossy, caramelised dinner, with the TM7 acting as a true all-in-one kitchen machine: it grates the carrot, blitzes the fresh ginger and garlic into the tamari-based sauce, and gently steams broccoli and snow peas so they keep their vivid colour and crunch. If you are searching for recipes that deliver a quick weeknight dinner without piles of washing up, this is it — the sauce is mixed directly in the bowl, meaning every drop of flavour ends up on your plate rather than stuck to a pan. Eschalots and capsicum add sweetness, while tamari keeps the entire meal gluten-free. Serve it over steamed rice for a complete Asian main course the whole family will request again and again.
Preparation tips
- Cut the chicken thighs into even, bite-sized pieces so they cook at the same rate and soak up more of the tamari glaze. Patting them dry beforehand helps the sauce cling and caramelise rather than slide off.
- Add the snow peas and broccoli only at the end of cooking so they stay bright green and crisp-tender. Overcooked snow peas turn mushy and lose the fresh contrast that makes this teriyaki so satisfying.
- Swap the tamari for coconut aminos if you want a soy-free version, and serve with jasmine rice or noodles to soak up the glossy sauce. Leftovers keep well in the fridge and taste great cold in a lunchbox the next day.
Recipe variations
- Vegetarian teriyaki: replace the chicken thighs with firm tofu cubes or king oyster mushrooms. Press the tofu well before cooking so it absorbs the ginger-tamari glaze, and follow the recipe exactly for a fully plant-based main course.
- Festive sesame version: finish the teriyaki with toasted sesame seeds, sliced spring onion and a drizzle of sesame oil. Add pak choi or sugar snap peas in winter for a seasonal twist that looks impressive served in warm bowls.
Thermomix TM7 Benefits
- The Thermomix weighs the tamari and other sauce ingredients directly in the mixing bowl, so the teriyaki glaze is balanced to the gram every time. [Time Savings]
- Fine chopping of the fresh ginger, garlic and eschalots by the TM7 releases their aromatics evenly throughout the sauce without any manual knife work. [Multi-Function]
- Steaming the broccoli and snow peas in the Varoma preserves their crunch and vitamins while the teriyaki chicken cooks below. [Multi-Function]
- Precise heating keeps the tamari glaze at exactly the right temperature so the sauce thickens and coats the chicken without burning or sticking. [Precision Control]
- Grating the carrot in seconds in the TM7 gives the stir-fry uniform pieces that cook evenly and absorb the glossy sauce beautifully. [Multi-Function]
Ingredients
- olive oil
- skinless, boneless chicken thighs
- eschalots
- red capsicum
- carrot
- snow peas
- broccoli
- fresh ginger
- garlic cloves
- tamari