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
Prep:5 mins
Serves 4
2 tbsp toasted sesame oil6 skinless and boneless chicken thighs, sliced2 large garlic cloves, crushed1 thumb-sized piece ginger, grated50g runny honey30ml light soy sauce1 tbsp rice wine vinegar1 tbsp sesame seeds, to serve 4 spring onions, shredded, to serve sticky rice, to serve steamed bok choi or spring greens, to serve
STEP 1Heat the oil in a non-stick pan over a 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 a medium heat until the chicken is sticky and coated in a thick sauce.STEP 2Scatter over the spring onions and sesame seeds, then serve the chicken with the rice and steamed veg.
