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Ingredients

Method

  • 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.

  • 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.

  • STEP 3

    Meanwhile, cook the rice following pack instructions.

  • 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.

  • 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.

  • 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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