Thursday’s Chicken Teriyaki

Mid-week sorted with my oven cooked Chicken Teriyaki, so quick to make and low fat too as cooking straight in the oven so no need to fry first…

Serves: 4

Prep: 10mins
Cook: 1h 30mins

Ingredients: 3 skinless chicken breasts, 1 large green pepper, cup of orange juice, 3 tbsps. shop bought Teriyaki sauce (I used Clearspring), 2 tbsps. runny honey, 2 garlic cloves, 1 tbps. of flour, handful of cashew nuts and fluffy white rice to serve.

Method:

  1. Preheat oven to 150CFan
  2. Get an oven proof lidded dish/pan ready
  3. Assemble all of your ingredients except the cashew nuts and chop the chicken and pepper into bite sized pieces and add to the pan
  4. Thinly slice your garlic and mix with the chicken and peppers
  5. Whisked together the orange juice, honey and Teriyaki sauce and pour over the chicken
  6. Pop in the oven lid on and cook for 1h and 15mins
  7. After this time take the lid off and sprinkle over 1 tbsp. of flour, mix well, add your cashews and pop back in the oven, lid on for 15mins
  8. Once ready serve with fluffy white rice and enjoy!

As a three person household we had enough leftovers for a little ones lunch box too. I just let the rice and chicken cool, steamed some broccoli and mixed together with some of the sauce, topped with slices cucumber for a little Teriyaki rice salad lunchbox – yummy!