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Teriyaki Chicken Recipe

Our quick and easy teriyaki chicken has loads of flavour and only requires a few essential ingredients!

Serves 6

Time: 30 minutes


· x 4 tbsp oil (canola oil)

· 1.8 kg chicken thighs (skinned, boneless and trimmed of excess fat)

· x 4 tbsp rice wine vinegar

· x 1 large piece of ginger (peeled and grated)

· x 6 cloves of garlic (finely diced)

· x 8 tbsp soy sauce

· x 6 tbsp water

· x 3 tbsp rice wine vinegar

· x 1 tbsp honey

· x 1 tbsp granulated cane sugar

· x 2 tbsp cornflour

· Splash Oyster sauce

· 500g white basmati rice

· 200g tender stem broccoli

· Spring onions (sliced to serve)


· Add more or less of any of the ingredients to your flavour

· Add cornflour depending on what consistency of sauce required


· Mix the ginger, garlic, soy sauce, water, rice wine vinegar (3 tbsp), honey, sugar, cornflour and oyster sauce in a bowl and set aside.

· Heat oil on medium heat in a pan. Add the chicken thighs and cook for 5 minutes. Add the rice wine vinegar and cover, continuing to cook for another 5 minutes. Remove the chicken and clean the pan removing any excesses juices. Re-heat the pan and add another splash of oil. Return the chicken and pour over the sauce as detailed above. Cook for 2 minutes constantly mixing to ensure the chicken is coated in all the sauce.

· With 15 minutes to go (or as per the cooking instructions of the rice) boil the water and add the rice.

· With 10 minutes to go boil the water and add the tender stem broccoli. Drain and serve.

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