Chicken Teriyaki

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Prep 20min

Cook 30min

Serves 2

Tender chicken coated in a rich, sweet and savoury teriyaki sauce, creating a deliciously flavourful dish that’s quick, comforting and perfect for any day of the week.

List of Ingredients

200 ml bottled teriyaki sauce

2 big boneless chicken thighs

vegetable oil for cooking

100g small diced carrot

100g small diced white onion

100g shredded red cabbage

3 large eggs lightly beaten

200g jasmine rice

100g frozen peas

fresh ground pepper to taste

sesame seeds for garnish

thinly sliced scallion for garnish

Instructions

1-wash the rice 3 times

Put the rice plus 450ml water and leave it to simmer for 20 min covered

Marinate the chicken thighs with white pepper, vegetable oil and the teriyaki sauce and leave in the fridge for 30 min

Put a pan in high heat and put some vegetable oil and pan fry the thighs for 4 min each side

Remove the thighs from the pan and chop it

In the same pan put all the veg and cook for 3 min

Add the eggs and cook for another 3 min

In the same pan add the rice, chopped thighs and the rest of the teriyaki sauce and mix well

Plate the rice mix and garnish with sesame seeds and chopped spring onion

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