Easy teriyaki chicken
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Easy teriyaki chicken

By Esther Clark

Try this easy, sticky Asian-style teriyaki chicken for a speedy weeknight supper – it takes just 20 minutes to make! Serve it with sticky rice and steamed greens

  • Prep:5 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 243
  • fat 14g
  • saturates 3g
  • carbs 11g
  • sugars 11g
  • fibre 1g
  • protein 18g
  • salt 1.23g

Ingredients

  • 2 tbsp toasted sesame oil
  • 6 skinless and boneless chicken thighs, sliced
  • 2 large garlic cloves, crushed
  • 1 thumb-sized piece ginger, grated
  • 50g runny honey
  • 30ml light soy sauce
  • 1 tbsp rice wine vinegar
  • 1 tbsp sesame seeds, to serve
  • 4 spring onions, shredded, to serve
  • sticky rice, to serve
  • steamed bok choi or spring greens, to serve

Method

  1. Heat the oil in a non-stick pan over a medium heat. Add the chicken and fry for 7 mins, or until golden. Add the garlic and ginger and fry for 2 mins. Stir in the honey, soy sauce, vinegar and 100ml water. Bring to a simmer and cook for 2 mins over a medium heat until the chicken is sticky and coated in a thick sauce. 

  2. Scatter over the spring onions and sesame seeds, then serve the chicken with the rice and steamed veg. 

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