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Teriyaki chicken with steamed sesame veg recipe

Teriyaki chicken with steamed sesame veg recipe

1735 ratings

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


  • 3 tbsp dark soy sauce
  • 3 tbsp dry sherry
  • 1 ½ tbsp brown sugar
  • 500g pack chicken thigh fillets
  • 1 large carrot
  • 175g baby corn
  • 215g sugarsnap peas
  • 2 tbsp sesame seeds, toasted
  • 2 salad onions, shredded

Each serving contains

  • Energy

  • Fat

    16g 23%
  • Saturates

    4g 20%
  • Sugars

    10g 12%
  • Salt

    2g 34%

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


  1. For the teriyaki sauce, heat the soy sauce, sherry, sugar and 2 tbsp 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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