Ingredients
- Farmstead chicken thigh boneless skinless 900g
- Dry sherry 150ml
- Lee Kum Kee premium light soy sauce 150ml
- Granulated sugar 60g
- Prep sunflower oil 60g
- Knorr Professional ginger puree 45g
- Spring onion, cut into rings 3 pcs.
- Everyday Favourites sesame seeds 10g
Method
- Cut the chicken thighs into smaller pieces. Bring the sherry to a boil and let it simmer until the alcohol has evaporated. Next, add the soy sauce and sugar, reduce until it becomes slightly syrupy.
- Heat the sunflower oil in the wok and stir-fry the chicken thigh in 6-8 minutes until done. Add the teriyaki sauce to the preparation and let it evaporate on high heat until the sauce thickens and shines. Then stir in the ginger. Sprinkle the sesame seeds and the spring onions on the dish and serve.
More from bidfood
Related Recipes
Discover more
It's tough work running a kitchen and sometimes it's nice to get a bit of help when thinking about what food you want to serve up and what trends are on the horizon. At Bidfood we have teams of people dedicated to keeping up to date with the latest trends and innovations, putting together fantastic visual guides for campaigns and events throughout the year, and making sure we bring innovative products to your attention.
-
Food and drink trends 2026
We’ve scoured the market to find the hottest 2026 food and drink trends that are shaping the eating out market.
-
Bidfood Kitchen
Episode series where we cover hot topics in foodservice and showcase the latest trends, recipe innovation, and industry support. -
Blogs
Discover our latest blog posts on all things foodservice. -
Podcasts
Here we discus the latest hot topics with key voices from both inside and outside of Bidfood. -
Your sector
We work in partnership with caterers of all shapes and sizes across the foodservice market. Our mission is to deliver service excellence by making life easier and helping our customers to grow.
