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This Teriyaki Chicken recipe with a delicious sticky sauce makes a brilliant, quick, healthy, midweek meal. No need to marinade, just stir fry and serve.
 Course Main Course
 Cuisine Family Food
 Prep Time 5 minutes
 Cook Time 25 minutes
 Total Time 30 minutes
 Servings 4
 Calories 350 kcal
 Author Sarah Barnes

Ingredients

  •  800 g Chicken thighs Skinless, boneless, cut into chunks
  •  1 tbsp Oil Sesame, vegetable or sunflower
  •  2 Cloves Garlic Peeled and crushed
  •  1 tsp Ginger puree

For the Teriyaki Sauce

  •  1 tsp Cornflour
  •  10 tbsp Soy sauce
  •  3 tbsp Honey
  •  2 tbsp White wine vinegar
  •  .5 tsp Dried chilli flakes Optional

To garnish:

  •  Sesame seeds
Metric - Imperial

Instructions

  1. 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.
  2. Heat the oil in a frying pan until very hot.
  3. Add the chicken and cook for about 15 minutes until well browned.
  4. Add the garlic and ginger and cook for 3 or 4 more minutes until softened.
  5. Add the teriyaki sauce ingredients and cook for about 5 minutes until everything is well coated and thickened.
  6. Whilst the chicken is cooking, I cook some rice in the bottom of a steamer pan and then add some green vegetables to the steamer part on top for the last 5 minutes. (You can mix the cooked broccoli into the sauce and chicken just before serving if you'd like it coated in sauce.)


This article and recipe adapted from this site
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