Teriyaki chicken
- Claire Thomson
Published: August 30, 2023 at 1:22 PM
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Serves 4
Easy
Prep: 10 mins
Cook: 15 mins
A star rating of 4 out of 5.65 ratingsRate
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Exclusive to the BBC Good Food app, 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
Dairy-free
Egg-free
Low sugar
Nut-free
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Ingredients
Nutrition
Units:
MetricUS
-
3 tbsp soy sauce
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1 tbsp brown sugar
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1 tbsp white vinegar or rice wine vinegar
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2 tbsp olive oil
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2 garlic cloves
finely chopped
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1 tbsp ginger
freshly grated
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350g chicken breasts
cut into small pieces
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300g rice
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1 onion
finely chopped
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1 tsp cornflour
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2 spring onions
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Nutrition: per serving
- kcal520
- fat9g
- saturates2g
- carbs80g
- sugars10g
- fibre3g
- protein28g
- salt1.7g
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Method
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step 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.
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step 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.
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step 3
Meanwhile, cook the rice following pack instructions.
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step 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.
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step 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.
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step 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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A star rating of 4 out of 5.65 ratings
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