Perfectly sweet and sticky, tender teriyaki chicken.
This recipe is so easy to whip up on a budget and you can throw in any extra ingredients you fancy. Good one for uni students or for anyone who's watching their pennies.
500g Skinless Chicken breasts
4 tablespoons Honey
4 tablespoons Teriyaki sauce
2 tablespoons Light soy sauce
2 cloves of Garlic
Pinch of Sea salt
Pinch of Garlic salt
Black Pepper (I used chili pepper)
250g Basmati rice
One bag of Pak Choi
Firstly to make the mouth-watering sauce, mix the honey, teriyaki and soy sauce into a large bowl. Then add the salts, garlic and pepper. Make sure you taste your sauce and decide if anything else needs to be added.
I also kept a little bit back, for extra dipping later.
Then dice your chicken.
Now get those hands dirty, and massage the sauce into your chicken making sure every piece is deliciously smothered.
Cook your rice for 15-20 minutes until fluffy. If you're going with the healthy option and cooking with brown rice remember this takes longer to cook.
While your rice is cooking, place your chicken in an oiled pan on a medium heat and slowly bring the heat up. The chicken will take about 10-15 minutes to cook through. Your sauce should reduce and be nice and sticky.
In the last 5 or so minutes, chop up your pak choi and throw it into your pan.
Once all cooked and brought together your honey teriyaki chicken should look like so:
Serve with a wedge of lime, a chopped up chili and don't forget the extra sauce!
A super quick and simple dish to feed those hungry mouths, with a syrupy sweet sauce to get those taste buds going.
Molly, 23, London.
A tiny food pornographer, with a minor addiction to burgers and sushi. Following a dairy-free diet not by choice, but forever choosing to eat cheese and chocolate.