Teriyaki chicken
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 3 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp white vinegar or rice wine vinegar
- 2 tbsp olive oil
- 2 garlic cloves, finely chopped
- 1 tbsp ginger, freshly grated
- 350g chicken breasts, cut into small pieces
- 300g rice
- 1 onion, finely chopped
- 1 tsp cornflour
- 2 spring onions
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.
