Teriyaki chicken

Claire Thomson has produced a week’s worth of easy dinners to help you and your family settle back into the school routine. Learn how to cook this classic, crowd-pleasing chicken teriyaki at home

  • Prep:10 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 520
  • fat 9g
  • saturates 2g
  • carbs 80g
  • sugars 0g
  • fibre 3g
  • protein 28g
  • salt 1.7g


  • 3 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp white vinegar or rice wine vinegar
  • 2 tbsp olive oil
  • 2 garlic cloves , finely chopped
  • 1 tbsp ginger , freshly grated
  • 350g chicken breasts , cut into small pieces
  • 300g rice
  • 1 onion , finely chopped
  • 1 tsp cornflour
  • 2 spring onions


  1. Heat the oven to 220C/200C fan/gas 8. In a bowl, whisk together the soy sauce, sugar, vinegar, 1 tbsp olive oil, garlic and ginger.

  2. Put the chicken in a baking dish, pour half the sauce over and mix well to coat. Roast in the oven for 20-25 mins until the chicken is cooked through and caramelised on the edges.

  3. Meanwhile, cook the rice following pack instructions.

  4. Heat the remaining oil in a small frying pan over a medium heat and cook the onion for 5-8 mins until softened and a little golden. Set aside.

  5. In a small bowl, mix the cornflour with the remaining sauce in a small saucepan and bring it to a simmer over a medium heat, stirring well until the sauce thickens. Stir in the onion and cooked chicken, then remove from the heat.

  6. Serve with the cooked rice, drizzle over any remaining teriyaki sauce from the pan and top with the spring onions.

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