We love Asian food in this house. It’s quick and easy to make, healthy and most of all full of flavours. One of our favourite dishes is Teriyaki chicken with sesame vegetables and rice. Amy absolutely loves it and Ben could eat it twice a week, if he had it his way. It’s a real winner and as my lot like it that much, I thought I’d share the recipe with you today.
Teriyaki Chicken with sesame vegetables
5 tbsp dark soy sauce
3.5 tbsp brown sugar
2 tbsp rice wine vinegar
2 chicken breast fillets, diced
2 medium-sized carrots
200g baby corn
250g sugar snap peas
3 tbsp sesame seeds, toasted
1. To make your teriyaki sauce, heat the soy sauce, sugar, rice wine vinegar and 2 tbsp of water in a sauce pan and stir until the sugar has dissolved. Set aside.
2. Dice chicken fillets, put in a bowl and pour half the teriyaki sauce over it. Marinate for about 15 minutes. Meanwhile peel your carrot and cut into batons. Steam for 7 minutes, add baby corn and sugar snap peas and steam for another 5 minutes.
3. Cook the chicken in a wok or frying pan until brown and booked through, then reduce the leftover sauce in a separate sauce pan.
4. Mix your steamed vegetables with the toasted sesame seeds and serve them on a bed of rice and your chicken. Use the left over teriyaki sauce to drizzle over the meat.