Simple Sticky Midweek Chicken Teriyaki

Simple Sticky Midweek Chicken Teriyaki

This Teriyaki Chicken recipe with a delicious sticky sauce makes a brilliant, quick, healthy, midweek meal. No need to marinade, just stir fry and serve.

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Course Main Course
Cuisine Family Food
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 350 kcal
Author Sarah Barnes

Ingredients

• 800 g Chicken thighs Skinless, boneless, cut into chunks
• 1 tbsp Oil Sesame, vegetable or sunflower
• 2 Cloves Garlic Peeled and crushed
• 1 tsp Ginger puree
• For the Teriyaki Sauce
• 1 tsp Cornflour
• 10 tbsp Soy sauce
• 3 tbsp Honey
• 2 tbsp White wine vinegar
• .5 tsp Dried chilli flakes Optional
• To garnish:
• Sesame seeds

Instructions

1. Mix the Teriyaki sauce ingredients in a small bowl. Begin with the cornflour and gradually add the soy sauce, whisking so there are no lumps. Add the rest of the sauce ingredients.
2. Heat the oil in a frying pan until very hot.
3. Add the chicken and cook for about 15 minutes until well browned.
4. Add the garlic and ginger and cook for 3 or 4 more minutes until softened.
5. Add the teriyaki sauce ingredients and cook for about 5 minutes until everything is well coated and thickened.
6. Whilst the chicken is cooking, I cook some rice in the bottom of a steamer pan and then add some green vegetables to the steamer part on top for the last 5 minutes. (You can mix the cooked broccoli into the sauce and chicken just before serving if you'd like it coated in sauce.)

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