Teriyaki chicken with vegetbles

Overview

• Time: 40 mins
• Serves: 4 portions

Ingredients

Sauce

• Garlic: 2 Cloves
• Ginger: 2 tsp
• Tamari (or soy sauce): 150ml
• Honey: 25g
• Water: 60ml
• Cornstarch: 2 tsp
• Sesame Oil: 10ml

Meal

• Chicken thighs: 1kg
• Broccoli florets: 150g
• Carrots: 125g
• Capsicum: 125g
• Spring onion: 20g

Method

1. Heat oven to 220C
2. Line a baking tray with greaseproof paper.
3. Finely chop ginger and garlic and add to a small pan
4. Add tamari, water, honey, cornstarch and sesame oil to the pan and bring to the boil. Stir frequently until it becomes thick, then put to one side.
5. Season the chicken with salt and pepper on both sides, place on the baking tray and coat both sides with the teriyaki sauce (use about half)
6. Place in the oven and bake for 10 minutes.
7. Add the vegetables onto the baking tracy around the chicken and return to the oven for 10-15 minutes. Check the chicken is cooked (75C internal temp).
8. Remove from the oven and drizzle the remaining teriyaki sauce over.