Teriyaki Chicken with Steamed Sesame Veg HERO

Teriyaki chicken with steamed sesame veg recipe

1729 ratings

See method

  • Serves 4
  • 15 mins to prepare and 35 mins to cook, 20 mins to cool
  • 311 calories / serving

Ingredients

  • 3tbsp dark soy sauce
  • 3tbsp dry sherry
  • 1½tbsp brown sugar
  • 500g pack chicken thigh fillets
  • 1 large carrot
  • 175g baby corn
  • 215g pack Tesco Sugar Snaps
  • 2tbsp sesame seeds, toasted
  • 2 salad onions, shredded

Each serving contains

  • Energy

    1300kj
    311kcal
    16%
  • Fat

    16g 23%
  • Saturates

    4g 20%
  • Sugars

    10g 12%
  • Salt

    2g 34%

of the reference intake
Carbohydrate 11.6g Protein 27.5g Fibre 4g

Method

  1. For the teriyaki sauce, heat the soy sauce, sherry, sugar and 2tbsp of water in a saucepan stirring until the sugar dissolves. Remove from the heat.
  2. 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.
  3. 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.
  4. 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.


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