Orange Teriyaki Chicken

Orange teriyaki chicken

This recipe was given to us by Sandro, an apple orchardist. When we visit him during the Orange Farm Field Days in October every year, he never fails to serve us this dish during one of our nights staying with him.


1 kg skinless, boneless
chicken thighs
1 small tin water chestnuts, sliced
500 gm pkt. birdseye frozen
mixed vegetables
2 tbsp quick cooking tapioca
2 tbsp oil
2 cup chicken broth
2 tbsp teriyaki sauce
1 tbsp finely shredded orange peel
2 tbsp brown sugar
1 tsp dry mustard
1/2 tsp ground ginger
2 tbsp contreau liqueur

Cooking Instructions

  1. Cut chicken into small strip pieces.
  2. In large inner pot heat oil, add chicken and cook till browned on all sides, remove and rest.
  3. Remove chicken and let it rest for a few minutes.
  4. In large inner pot, layer vegetables in base and sprinkle tapioca over them add stock bring to boil.
  5. Place chicken on top of vegetable/tapioca mixture.
  6. Combine brown sugar, mustard, broth, orange peel, teriyaki sauce, contreau and ginger pour over chicken.
  7. Bring pot to boil and simmer for 25 minutes with lid on.
  8. Transfer pot to Ecopot, with lid on.
  9. Cooking time 3 hours.

HINT … Serve with wild rice for a slightly nutty taste.


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