Tasty Teriyaki Chicken

Kate Preston’s sticky Japanese-style teriyaki chicken dish makes for the ideal comfort food as we approach the cold winter months.

Ingredients

• One chicken breast, cut into strips

• Half a green pepper, sliced

• Wholegrain rice (I usually cook 90g)

•Approx. 2 ½ pints boiling water

•2 tbsp clear honey

•2 tablespoons dark soy sauce

•2 cloves garlic, crushed

•½ tsp ground ginger

•½ tsp chilli flakes

•½ tsp salt

•½ tsp black pepper

•2 tsp mixed herbs

Method

• Mix together the soy sauce, honey, garlic, ground ginger, chilli flakes, salt and pepper in a mixing bowl

• Add the chicken and chopped pepper and leave to marinade in the fridge while you cook the rice. (You could even leave to marinade overnight if you have the time!)

• In a saucepan, boil the water and add the rice. Leave to boil for about 20 mins, or until soft and expanded in size.

• While your rice is boiling, pour the teriyaki chicken marinade into a frying pan. Leave the sauce to thicken until it resembles a sticky glaze and the chicken is cooked

• Drain the rice and season with a pinch of salt and mixed herbs.

• Transfer your herby rice to a plate and top with the sticky teriyaki chicken and peppers.