Teriyaki chicken recipe takes just 20 minutes to cook for a 'speedy weeknight supper'
This version of the Japanese classic is delicious on its own, but it's best served with plain boiled rice and some vegetables on the side.
This easy teriyaki chicken recipe is the perfect solution for busy weeknights. It’s packed with bold flavors and ready in just 20 minutes. It delivers tender chicken coated in a glossy, sweet-savory sauce. This version of the Japanese classic is delicious on its own, but it's best served with plain boiled rice and some veggies on the side for a complete and nutritious meal.
Sharing this recipe online, Good Food said: "Try this easy, sticky Asian-style teriyaki chicken for a speedy weeknight supper – it takes just 20 minutes to make." When prepared according to the instructions, this recipe yields four servings.
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Teriyaki chicken recipe
Ingredients
- Two tbsp toasted sesame oil
- Six skinless and boneless chicken thighs, sliced
- Two large garlic cloves, crushed
- One thumb-sized piece ginger, grated
- 50g runny honey
- 30ml light soy sauce
- One tbsp rice wine vinegar
- One tbsp sesame seeds to serve
- Four spring onions shredded, to serve
- Sticky rice to serve
- Steamed bok choi or spring greens, to serve
Method
Warm a small amount of oil in a non-stick skillet set over medium heat. Place the chicken pieces into the pan and cook for about seven minutes, or until they develop a rich, golden-brown color.
Next, incorporate the garlic and ginger, cooking for an additional two minutes to release their aromas.
Pour in the honey, soy sauce, vinegar, and 100ml of water. Stir everything together thoroughly, raise the heat to bring the mixture to a boil, then reduce to medium and simmer for two to five minutes.
Continue cooking until the sauce reduces and thickens, coating the chicken with a glossy, sticky glaze.
Finish by sprinkling chopped spring onions and sesame seeds over the top. Serve alongside steamed vegetables and a portion of rice.
