Easy teriyaki chicken

Updated: Mar 27

Try this easy, sticky Asian-style teriyaki chicken for a speedy weeknight supper – it takes just 20 minutes to make! Serve it with sticky rice and steamed greens


  • 2 tbsp toasted sesame oil

  • 6 skinless and boneless chicken

  • thighs, sliced

  • 2 large garlic cloves, crushed

  • 1 thumb-sized piece 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 bok choi or spring greens, to serve


  1. Heat the oil in a non-stick pan over a medium heat. Add the chicken and fry for 7 mins, or until golden. Add the garlic and ginger and fry for 2 mins. Stir in the honey, soy sauce, vinegar and 100ml water. Bring to the boil and cook for 2 - 5 mins over a medium heat until the chicken is sticky and coated in a thick sauce. 

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

Please comment and share to support us


© 2002 by Master Chef. Proudly created with cookpractically.com

  • Siyah Heyecan Simge