Teriyaki Chicken with Sticky Sauce
This Teriyaki Chicken recipe with a delicious sticky sauce makes a brilliant, quick, healthy, midweek meal.
Equipment
- Frying pan
Ingredients
Chicken
- 650 g Chicken breasts Skinless, boneless, cut into chunks
- 1 tablespoon Oil Sesame, vegetable or sunflower
- 2 Cloves Garlic Peeled and crushed
- 1 teaspoon Ginger puree
Teriyaki Sauce
- 2 teaspoon Cornflour See notes
- 100 ml Soy sauce
- 50 ml Water
- 3 tablespoon Honey
- 2 tablespoon White wine vinegar
- 0.5 teaspoon Garlic powder
- 1 teaspoon Ginger purée
- 0.5 teaspoon Dried chilli flakes Optional
To garnish
- Sesame seeds
Instructions
Cooking Instructions
- 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.
- Heat the oil in a frying pan until very hot.
- Add the chicken and cook for about 10-15 minutes until the chicken is almost cooked through.
- Add the garlic and ginger and cook for 3 or 4 more minutes until softened.
- Add the teriyaki sauce ingredients and cook for about 5 minutes until everything is well coated and thickened.
- While the chicken is cooking, 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.
- Optional: You can mix the cooked broccoli into the sauce and chicken just before serving if you'd like it coated in sauce.
Notes
Nutrition calculated without rice or vegetables. Cornflour in the UK is NOT the same as it in the US! There it's known as 'corn starch'. Corn flour in the US is something different (the same as cornmeal in the UK), so please don't use this.
Nutrition
Serving: 1servingCalories: 290kcalCarbohydrates: 16gProtein: 37gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 104mgSodium: 1565mgPotassium: 680mgFiber: 0.4gSugar: 13gVitamin A: 123IUVitamin C: 3mgCalcium: 19mgIron: 1mg
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