Teriyaki Chicken

INGREDIENTS

• 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

DIRECTIONS

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.