Teriyaki Chicken with Rice
10m
prep time
25m
total time
Easy
level
11
ingredients
Cook this classic, crowd-pleasing chicken teriyaki at home. Sticky chicken, silky sauce, and a side of rice will always bring smiles to the dinner table.
Method
Based on 2 servings, adjust as needed.
Step 1
Heat the oven to 220°C/200°C fan/gas 8. In a bowl, whisk together the soy sauce, sugar, vinegar, half of the olive oil, the chopped garlic and grated ginger.
Step 2
Put the chicken in a baking dish, pour half the sauce over and mix well to coat. Roast in the oven for 20-25 mins until the chicken is cooked through and caramelised on the edges.
Step 3
Meanwhile, cook the rice following pack instructions.
Step 4
Heat the remaining oil in a small frying pan over a medium heat and cook the onion for 5-8 mins until softened and a little golden. Set aside.
Step 5
In a small bowl, mix the cornflour with the remaining sauce in a small saucepan and bring it to a simmer over a medium heat, stirring well until the sauce thickens. Stir in the onion and cooked chicken, then remove from the heat.
Step 6
Serve with the cooked rice, drizzle over any remaining teriyaki sauce from the pan and top with the spring onions.
- Ingredients
- Based on 2 servings
-
1 Onion, finely chopped 1 x Sainsbury's Onions Loose -
1 tsp Cornflour 1 x Sainsbury's Cornflour 500g -
2 tbsp Olive Oil 1 x Sainsbury's Olive Oil 500ml -
2 Garlic Cloves, finely chopped 1 x Sainsbury's Garlic -
2 Spring Onions, chopped 1 x Sainsbury's Spring Onions Bunch 100g -
200g Rice 1 x Sainsbury's Easy Cook Long Grain White Rice 500g -
3 tbsp Soy Sauce 1 x Sainsbury's Light Soy Sauce 150ml -
1 tbsp Brown Sugar 1 x Sainsbury's Fairtrade Light Soft Brown Sugar 500g -
1 tbsp Ginger, freshly grated 1 x Sainsbury's Ginger 100g -
2 Chicken Breasts, cut into small pieces 1 x Sainsbury's 320g British Fresh Skinless & Boneless Chicken Breast Fillets -
1 tbsp White Vinegar, or rice wine vinegar 1 x Sainsbury's Wine Vinegar, White Wine 500ml
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