Easy teriyaki chicken

 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

Ingredients

• 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

• Method

  • STEP 1

  • Heat the oil in a non-stick pan over 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 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.

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