Easy Teriyaki Chicken with Sticky Rice

Name: Easy Teriyaki Chicken with Sticky Rice
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 2 tbsp Toasted Sesame Oil; 6 Skinless and Boneless Chicken Thighs; 50g Runny Honey; 70ml Light Soy Sauce; 4 Spring Onions, Shredded, to serve; 1 tbsp Rice Wine Vinegar, plus more for the salad; 1 tbsp Sesame Seeds, plus extra to serve; 2 heads Bok Choi, halved and washed - or spring greens, to serve; 400g Sticky Rice, To serve; 1.5 tbsp Ginger and Garlic Puree; 0.5 Cucumber, deseeded and sliced; 0.5 tbsp Sugar; 1 Red Birds Eye Chillies, sliced

Poultry

Dairy Free

5m prep time

20m total time

Easy level

13 ingredients

Easy Teriyaki Chicken with Sticky Rice recipe by Cherrypick

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, steamed greens, and fish you fancy, and a pickled cucumber and chilli salad on the side.

Method

Based on 4 servings, adjust as needed.

Step 1

Mix together the ginger and garlic puree, honey, soy sauce, and rice wine vinegar in a small bowl along with the sesame seeds and set to one side.

Step 2

Heat a large frying pan and add the sesame oil. Once hot, add the chicken thighs and cook for 5-6 minutes per side. Pour in the sauce and turn the chicken over in the sticky sauce. Allow the sauce to thicken and bubble for 3-4 minutes. Remove the chicken from the pan and let it rest. Slice the chicken if you prefer before serving. (Add a tsp of cornflour mixed with cold water to the sauce and boil for 1 min if you prefer it thicker).

Step 3

If using, slice and deseed the cucumber, add the sliced red chilli, mix with the sugar and cover with a little rice wine vinegar. Season with salt, stir until the sugar has dissolved, and leave to marinate for a few minutes.

Step 4

Steam the bok choi over a pan of boiling water or in the microwave if you prefer until just tender.

Step 5

Serve the sliced chicken with the sticky rice, heated according to the packet instructions. Add the steamed Bok Choi and reheat the sauce. Pour the sauce from the pan over the chicken and serve with the pickled cucumber salad, if you like.

Ingredients
Based on 4 servings

2 tbsp Toasted Sesame Oil 1 x KTC Pressed Toasted Pure Sesame Oil 250ml
6 Skinless and Boneless Chicken Thighs 1 x Sainsbury's 640g British Fresh Skinless & Boneless Chicken Thigh Fillets
50g Runny Honey 1 x Stamford Street Co. Clear Honey 340g
70ml Light Soy Sauce 1 x Sainsbury's Light Soy Sauce 150ml
4 Spring Onions, Shredded, to serve 1 x Sainsbury's Spring Onions Bunch 100g
1 tbsp Rice Wine Vinegar, plus more for the salad 1 x Yutaka Japanese Rice Vinegar 150ml
1 tbsp Sesame Seeds, plus extra to serve 1 x Sainsbury's Sesame Seeds 50g
2 heads Bok Choi, halved and washed - or spring greens, to serve 2 x Sainsbury's Pak Choi 250g
400g Sticky Rice, To serve 2 x Bens Original Sticky Rice Microwave Rice 220g
1.5 tbsp Ginger and Garlic Puree 1 x KTC Minced Garlic & Ginger Paste 210g
0.5 Cucumber, deseeded and sliced 1 x Sainsbury's Whole Cucumber
0.5 tbsp Sugar 1 x Sainsbury's White Granulated Sugar 500g
1 Red Birds Eye Chillies, sliced 1 x Sainsbury's Bird Eye Chillies (Red or Green) 20g