Teriyaki chicken
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
Make this tasty chicken teriyaki recipe for a speedy supper. Serve with rice and steamed bok choi.
By Brian Turner
Ingredients
- Tabasco: 2 tsp Tabasco sauce (optional)
- honey: 2 tbsp clear honey
- sesame oil: 2 tbsp sesame oil
- soy sauce: 2 tbsp soy sauce
- chicken thighs: 4 chicken thighs, bone removed, sliced
- vegetable oil: 1 tbsp vegetable oil
- rice: boiled rice, to serve
- bok choi: steamed bok choi, to serve
Method
Put the Tabasco sauce (if using), honey, sesame oil and soy sauce in a bowl and mix well. Put the chicken slices into the bowl, stir well to coat and leave to marinate for 5 minutes.
Heat the vegetable oil in a frying pan. Remove the chicken slices from the marinade, reserving the marinade, and fry for 3-4 minutes on each side, or until completely cooked through. Remove the chicken from the pan and set aside, keep warm.
Pour the marinade into the pan and boil rapidly for a few minutes until slightly reduced.
To serve, put the chicken slices on a plate and pour over the sauce. Serve with rice and steamed bok choi.
Recipe tips
Chicken thighs are full of flavour and much cheaper than chicken breasts, perfect for cooking on a budget.
