Ingredients
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For the teriyaki sauce:
- 75 ml soy sauce
- 25 ml water
- 2 tbsp brown sugar
- 2 tbsp honey
- 2 tbsp cornstarch (mixed with 1 tbsp cold water to make a slurry)
- 1 tsp ginger (fresh, grated)
- 2 tsp sesame oil
- 1 clove garlic (finely chopped)
- 1 tbsp rice wine vinegar
- sesame seeds (optional)
Other ingredients:
- 500 gram boneless chicken breast
- 200 gram white rice
- 400 gram broccoli (or other vegetables)
- spring onion and extra sesame seeds to garnish
Equipment
- Saucepan
- Baking sheet
- Parchment paper
- Pastry brush
INSTRUCTIONS (how to make this recipe):
- Mix all the sauce ingredients together in a small bowl. Heat the sauce in a saucepan until thickened. Remove from the heat and allow to cool slightly. You can add some sesame seeds to taste.
- Marinate the chicken in 100 grams of the teriyaki sauce (leave for an hour or more for best results). You can keep the remaining marinade to coat the chicken when frying.
- Preheat the oven to 200 degrees Celsius / 392 Fahrenheit top and bottom heat.
- Cook the rice according to the instructions on the packet.
- Cook the broccoli al dente in a pan with water and a pinch of salt..
- Place the chicken on a baking sheet lined with parchment paper (teriyaki sauce can be sticky, so this will make cleaning easier).
- Bake the chicken for 10 minutes, brush with the extra teriyaki sauce and bake for a further 10-15 minutes until cooked through. Remove from the oven and brush with more sauce.
- Divide the rice between the plates, add the broccoli and finally the teriyaki chicken. Garnish with spring onion, sesame seeds and any extra teriyaki sauce. Enjoy your meal!
Nutrition information per portion
Calories: 380kcal | Carbohydrates: 49g | Proteins: 35g | Fats: 4g | Saturated fats: 1g
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