Easy Teriyaki Chicken
This Easy Teriyaki Chicken recipe features a delicious sticky sauce and is perfect for a quick midweek meal.
Equipment
- frying pan
- small bowl
- whisk
- steamer pan
Ingredients
- 650 g Chicken breasts Skinless, boneless, cut into chunks
- 1 tbsp Oil Sesame, vegetable or sunflower
- 2 Cloves garlic Peeled and crushed
- 1 teaspoon Ginger puree
For the Teriyaki Sauce
- 2 teaspoon Cornflour See notes
- 100 ml Soy sauce
- 50 ml Water
- 3 tablespoon Honey
- 2 tablespoon White wine vinegar
- 0.5 teaspoon Garlic powder
- 1 teaspoon Ginger purée
- 0.5 teaspoon Dried chilli flakes Optional
To garnish
- Sesame seeds
Instructions
- Mix the teriyaki sauce ingredients in a small bowl. Begin with the cornflour and gradually add the soy sauce, whisking so there are no lumps. Add the rest of the sauce ingredients.
- Heat the oil in a frying pan until very hot.
- Add the chicken and cook for about 10-15 minutes until the chicken is almost cooked through.
- Add the garlic and ginger and cook for 3 or 4 more minutes until softened.
- Add the teriyaki sauce ingredients and cook for about 5 minutes until everything is well coated and thickened.
- While the chicken is cooking, cook some rice in the bottom of a steamer pan and add some green vegetables to the steamer part on top for the last 5 minutes.
Notes
Nutrition calculated without rice or vegetables. Cornflour in the UK is NOT the same as it in the US, where it's known as 'corn starch'.
Nutrition
Serving: 1servingCalories: 290kcalCarbohydrates: 16gProtein: 37gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 104mgSodium: 1565mgPotassium: 680mgFiber: 0.4gSugar: 13gVitamin A: 123IUVitamin C: 3mgCalcium: 19mgIron: 1mg
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