Teriyaki chicken with steamed sesame veg recipe
A little salty, a little sweet, a little sour, chicken teriyaki with steamed sesame veg is just what you need for a great supper after a long day. Serve it up with a side of rice and you have a winning meal.
See method- Serves 4
- 15 mins to prepare and 35 mins to cook and 20 mins to cool
- 311 calories / serving
- Dairy-free
Ingredients
- 3 tbsp dark soy sauce
- 3 tbsp dry sherry
- 1 ½ tbsp brown sugar
- 500g pack chicken thigh fillets
- 1 large carrot
- 175g baby corn
- 215g sugarsnap peas
- 2 tbsp sesame seeds, toasted
- 2 salad onions, shredded
Each serving contains
- Energy
- 1300kJ 311.0kcal
- Fat
- 16g
- Saturates
- 4g
- Salt
- 2.0g
- Sugars
- 10g
of the Reference intake
Carbohydrate 11.6gProtein 27.5gFibre 4.0g
Method
- For the teriyaki sauce, heat the soy sauce, sherry, sugar and 2 tbsp of water in a saucepan stirring until the sugar dissolves. Remove from the heat.
- Halve the chicken fillets and put in a dish. Pour over half the sauce and marinate for at least 20 minutes. Peel and cut the carrots into batons and steam for 10 minutes. Add the corn and sugar snaps and steam for 5 minutes until tender.
- Heat a griddle pan and cook the chicken for 8-10 minutes until browned and cooked through with the juices running clear when meat is pierced. Meanwhile, reduce the reserved sauce in a separate pan.
- Toss the steamed vegetables with the sesame seeds and salad onions. Serve with three pieces of chicken each and drizzle over the sauce. Serve with rice.
- See more Japanese recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
