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 spices 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 lustre 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 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.
- 3 tablespoons dark soy sauce
- 3 tablespoons rice wine vinegar
- 170 ml fresh orange juice
- 2 cm piece of fresh root ginger
- 3 garlic cloves
- 3 tablespoons runny honey
- 4 chicken breasts
- 2 bell peppers, cut in to chunks
- 2 carrots, peeled and roughly diced
- 2 medium red onions, cut in to large chunks
- 1 courgette cut into chunks
- 2 teaspoons Chinese five spice
- salt and pepper to season
- 2 garlic cloves
- 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 marinate 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 medium heat. Fry the chicken for 3 minutes on each side to seal the chicken on both sides, place the chicken in an ovenproof dish, and add the marinade saved from earlier. Cover with Aluminium foil and cook for 20-25 minutes.
- After the time is up, remove the foil and cook for another 10-15 minutes or until the chicken is cooked, 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.
If the sauce on leaving the oven is still too “runny” put it in a pan and reduce it on high heat while serving the rest of your meal
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