Chicken teriyaki
Sticky honey and soy chicken with ginger, served with rice and broccoli.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 4 people
Ingredients
Quantities adjust to the number of servings.
- Rice300 g
- Broccoli400 g
- Sunflower oil1 tbsp
- Chicken thigh fillets600 g
- Garlic2 cloves
- Fresh ginger (a thumb-sized piece)1
- Soy sauce4 tbsp
- Honey2 tbsp
- Cornflour1 tsp
- Spring onions½ bunch
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
Put the rice on to cook. For the last 4 minutes, set the broccoli florets in a sieve over the pan, cover and let them steam.
Mix the soy sauce, honey, cornflour and 3 tablespoons of water.
Cut the chicken into bite-sized pieces and fry in the oil in a frying pan over a medium-high heat for 6–7 minutes until golden all over.
Add the crushed garlic and grated ginger and fry for 30 seconds.
Pour in the sauce and stir for 1–2 minutes until it thickens and coats the chicken in a glossy glaze.
Serve with the rice and broccoli, scattered with sliced spring onions.