Easy Teriyaki Chicken

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I love Asian food – it’s so flavoursome and aromatic. In most cases it’s not that difficult to make either. This recipe is perfect for an easy and healthy weeknight dinner, with a short ingredients list and not much to prep. Serve with veggies and rice on the side.

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You will need:

  • 380g boneless and skinless chicken breasts
  • 1 medium onion, chopped
  • 2 cloves of garlic, minced
  • 3/4 tsp ground ginger
  • 1/4 tsp ground black pepper
  • 1/4 cup honey (or more to taste)
  • 1/2 cup soy sauce
  • 1/4 cup rice wine vinegar (or mirin)
  • 1/4 cup cold water
  • 3 tbsp corn starch
  • 1 tbsp toasted sesame oil (or olive oil)
  • toasted sesame seeds for sprinkling (optional)
  • sliced spring onions (optional)

 

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How to make it:

  1. In a bowl, mix together minced garlic, onion, ground ginger, black pepper, soy sauce, vinegar and honey. Leave aside.
  2. In a separate bowl, whisk together corn starch. Add to the spice and vinegar mixture. Leave aside.
  3. Slice chicken breast into strips.
  4. Heat a large pan (or wok) over medium high heat and add 1 tbsp olive oil. Wait a few moments until the oil heats up and place the chicken strips in the pan. Cook for 3-4 minutes each side until chicken is browned and cooked through.
  5. Reduce the heat to medium and pour the sauce mixture over the chicken. Bring to a simmer.
  6. Simmer for 1-2 minutes, stirring continuously, until sauce has just thickened.
  7. Serve with rice and steamed broccoli (or other steamed veggies of your choice). Sprinkle sesame seeds and spring onions on top.
  8. Enjoy!
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