Sticky Teriyaki chicken

Sticky teriyaki sauce on this chicken dish coat the chicken and vegetables in a sweet and sticky sauce made of soy sauce, rice wine vinegar and orange juice with a dash of honey for sweetness. The vegetables have a sprinkle of Chinese 5 spice and when the teriyaki sauce is drizzled over it really makes the meal.

“The word teriyaki derives from the noun teri (照り), which refers to a shine or luster given by the sugar content in the tare (タレ), and yaki (焼き), which refers to the cooking method of grilling or broiling. Traditionally, the meat is dipped in or brushed with sauce several times during cooking.”

Wikipedia Teriyaki Chicken

Sticky Teriyaki chicken

Teriyaki Chicken

Richard
Sticky teriyaki sauce on this chicken dish coat the chicken and
vegetables in a sweet and sticky sauce made of soy sauce, rice wine
vinegar and orange juice with a dash of honey for sweetness.

Prep Time 5 mins
Cook Time 50 mins
Total Time 55 mins
Course Chicken
Servings 4

Ingredients
  

marinade

  • 3 tbsp dark soy sauce
  • 3 tbsp rice wine vinegar
  • 170 ml fresh orange juice
  • 2 cm piece of root ginger or some lazy ginger
  • 2 garlic cloves crushed
  • 3 tbsp runny honey
  • 4 chicken breasts skinned

Stop here and make the marinade from the above ingredients

  • Marinade chicken

vegetables

  • 2 bell peppers cut into chucks
  • 2 carrots peeled and cut into chunks
  • 2 red onions roughly cut into large chunks
  • 1 courgette cut into chunks
  • 2 tsp Chinese five spice
  • Salt and pepper to season
  • 2 garlic cloves crushed

Instructions
 

  • Preheat the oven to 200c
  • In a large mixing bowl mix the rice wine vinegar, soy sauce, orange juice, ginger, honey, and garlic. Place the chicken in the mixture and leave to marinade while we prepare the rest of the meal.
  • Place the peppers, red onions, carrots, remaining garlic cloves and courgette on a baking tray with a good grind of fresh salt and pepper. Pop in the oven for 40/50 minutes, or until the vegetables are cooked.
  • Keeping the marinade, and while the vegetables are in the oven and cooking, add a splash of oil to a frying pan and place the chicken from the marinade in the pan on a medium heat.
    Fry the chicken for 3 minutes on each side to seal the chicken on all both sides, placing the chicken in an ovenproof dish, add the marinade saved from earlier. Cover with Aluminium foil and cook for 20-25 minutes.
  • After time is up, removed the foil and cook for another 10-15 minutes or until the chicken is cooked, and the juices run clear and there are no traces of pink in the flesh and the sauce has thickened. Remove the vegetables from the
    oven and serve with the sauce poured over the chicken.

Notes

If the sauce on leaving the oven is still too “runny” put it in a pan and reduce it on a high heat while serving the rest of your meal

Written by

Richard

Former chef in a nursing home, hotel, public bar and restaurant. Now full time dad to my biggest critic.

Now sharing my and my families love of good food to the world.

I hope you can join us on this journey of delicious discovery