Teriyaki Chicken

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  • 2 tbsp toasted sesame oil

  • 6 skinless and boneless Crysbro chicken thighs, sliced

  • 2 large garlic cloves, crushed

  • A thumb-sized piece of ginger, grated

  • 50g runny honey

  • 30ml light soy sauce

  • 1 tbsp rice wine vinegar

  • 1 tbsp sesame seeds, to serve

  • 4 spring onions, shredded, to serve

  • sticky rice, to serve

  • steamed spring greens to serve


  1. Heat the oil in a non-stick pan over medium heat. 

  2. Add the chicken and fry for 7 minutes, or until golden.

  3. Add the garlic and ginger and fry for 2 minutes. Stir in honey, soy sauce, vinegar and 100ml of water.

  4. Bring to the boil and cook for 2 – 5 minutes over medium heat until the chicken is sticky and coated in a thick sauce.

  5. Scatter over the spring onions and sesame seeds, then serve the chicken with the rice and steamed vegetables.

Nethmi Rodrigo

Nethmi Rodrigo

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