Easy teriyaki chicken
- Esther Clark
Save recipe
Serves 4
Easy
Prep: 5 mins
Cook: 15 mins
A star rating of 4.3 out of 5.307 ratingsRate
loading...
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
Dairy-free
Egg-free
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Asian greens
A star rating of 4.6 out of 5.17 ratings
Sticky mango rice
A star rating of 3.9 out of 5.11 ratings
Asian prawn & pineapple salad
A star rating of 3.8 out of 5.9 ratings
Esther's tips for making chicken teriyaki:
- If whoever I am making this for likes fiery food, then I serve this with some finely sliced red chilli to add at the table.
- You can make this a little ahead of serving time, leave the chicken sitting in the teriyaki sauce for 30 minutes or so, then reheat it. You can also make and chill the chicken in the sauce. Use it within three days and reheat gently; you may need to add a splash of water.
- I often serve this teriyaki chicken with sticky rice and steamed bok choi, but it’s equally tasty with noodles, or a crisp salad full of fresh coriander and cucumber, or slaw made with mooli or red cabbage if you fancy something lighter.
- Leftovers keep well in the fridge for up to two days. I like to slice the cold chicken and use it in wraps or salads for a quick lunch the next day.
Ingredients
Nutrition
Units:
MetricUS
-
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
Keep the screen awake with cook mode on the Good Food app.
Nutrition: Per serving
- kcal243
- fat14g
- saturates3g
- carbs11g
- sugars11g
- fibre1g
- protein18g
- salt1.23g
Ad
Method
-
step 1
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.
-
step 2
Scatter over the spring onions and sesame seeds, then serve the chicken with the rice and steamed veg.
Esther Clark
Esther is a freelance cookery writer and the previous Deputy Editor of Good Food. She trained at Leith's School of Food and Wine, worked as a chef on a farm in Italy and has also written a cookbook. She's passionate about writing simple recipes with practical tips to inspire and put to good use in your own kitchen. At home she loves to cook comforting dishes in her little East London kitchen for hungry friends. Discover more of Esther's recipes
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.3 out of 5.307 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...