Baked Teriyaki Chicken

I love how easy this chicken teriyaki is. Just heat a few sauce ingredients in a pan (nearly all of it is store cupboard), pour over the chicken and bake in the oven. What could be easier!

I like to use chicken breast in this recipe. A lot of people use chicken thighs – which are delicious too, and great for ensuring the meat is moist – however I find them fiddly and time consuming to trim. That’s fine at the weekend, but not mid-week when I’m in a hurry to get dinner on the table.

INGREDIENTS

• 1 tbsp cornstarch
• 1 tbsp cold water
• 1/2 cup caster sugar
• 1/3 cup + 1 tbsp soy sauce
• 3 tbsp cider vinegar
• 2 cloves garlic, peeled and minced
• 1 thumb-sized piece of ginger, peeled and minced
• 2 tbsp honey
• 1/4 tsp white pepper
• 4 chicken breasts cut into chunky strips
• 1 tbsp sesame seeds
• Small bunch scallions, chopped

TO SERVE INGREDIENTS

• Boiled rice
• Green veg – such as broccoli and kale

DIRECTIONS

1. Preheat the oven to 400F.
2. Place the cornstarch and cold water in a small saucepan and stir together to combine.
3. Add in the sugar, soy sauce, cider vinegar, minced garlic, ginger, honey and pepper.
4. Stir together and heat, stirring slowly until the sauce comes to a boil. Turn off the heat.
5. Place the chunks of chicken in an oven-proof dish. Pour over the sauce and stir if needed to make sure all of the chicken is coated in the sauce.
6. Read more please visit : www.centercutcook.com

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