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

Teriyaki Chicken pinchofnom.com

Hints & Tips

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

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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.
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 😋

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‘Super tasty and perfect for freezing’


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