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Playing Poppy-Teriyaki Glazed Chicken


  • Vegetable oil for drizzling, plus 1 tablespoon
  • 4 pieces bone-in chicken thigh
  • 4 pieces chicken leg
  • Salt and pepper
  • 4 plums
  • 2 inches ginger root, peeled and chopped
  • 2 cloves garlic, chopped
  • About 1/2 cups teriyaki sauce
  • 11/2 cup chicken stock
  • 1 cup plum preserves
  • 2 tablespoons poppy seeds
  • 4 scallions, whites and greens, thinly sliced


Serves: 4


Heat a drizzle of oil in a large skillet over high heat. Season chicken well with salt and pepper, and brown well. Remove, pour off fat.

Halve and pit the plums, and place them cut-side down in the skillet. Brown well, remove and reserve.

Add remaining tablespoon oil to the pan and saut ginger and garlic a minute or 2. Add teriyaki sauce, stock and whisk in plum preserves and poppy seeds. Simmer to thicken and combine. Once the sauce coats a spoon, add chicken back and turn in sauce to coat. Cover and simmer to cook through.

Serve Poppy-Teriyaki Chicken with plum halves and rice topped with lots of scallions alongside.