Teriyaki Chicken

15MINS
40MINS
311KCAL

This is our take on a classic, popular Japanese dish: tender chicken in a rich teriyaki sauce, served on a bed of fragrant roasted vegetables. Great for a Friday night fakeaway!

Featured On
Pages 48-49

This recipe is currently only available in our book. You can get it here

Your dishes

You’re amazing, look at the Teriyaki Chicken dishes you’ve made…

Tracy Williamson, West Yorkshire

Would you like your creations featured on our website, so we can all see how amazing your dishes are? Head over to our ‘Pictures of Nom’ gallery and upload your photos - you could be picked to win some exclusive Pinch of Nom Swag!

Hints & Tips

Below we added some of our communities most common hints and tips. We hope you find them useful.

Swap this

Use chicken thighs instead of chicken breast, or use sliced chicken and stir-fry it before adding the vegetables and sauce

I used Japanese 7 spice instead of the Chinese 5 spice.

I cooked the veg on roast in my airfryer and the chicken in my saute pan to save putting the oven on.

Delicious!

Fabulous sauce and I loved it with roasted veg. I'd like to try it with salmon

Perfect tasty fakeaway

I diced my chicken to make it easier for making up bulk meals to freeze

My new favourite recipe!

I finished the sauce in a pan to thicken it and make it nice and sticky.

I changed it for salmon and served with Pak Choi and Mangetout.

Great to prepare the night before and leave to marinate overnight, especially if you've a busy day ahead. Easy to prepare and loaded with flavour. Serve on a bed of noodles and top with extra chilli 🌶 . DELICIOUS 😋