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
INGREDIENT :
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
RECIPE DIRECTION :
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 the boil and cook for 2 - 5 mins over a medium heat until the chicken is sticky and coated in a thick sauce.
Scatter over the spring onions and sesame seeds, then serve the chicken with the rice and steamed veg.
