A tasty chicken dish with lashings of salty sweet teriyaki flavour which you can set and forget in the oven? Yes, let’s eat!
I love nothing more than a flavour rich dinner dish with mountains of sauce, but I don’t love remembering to allow time to marinate the meat. Good news Babyologists, there’s no marinating time with this recipe – just whip the sauce together in a saucepan, pour it over the chicken and straight into the oven and presto, that’s it. Promise!
1 tbs cornflour
1 tbs cold water
½ cup caster sugar
1/3 cup tamari sauce (light soy sauce)
3 tbs apple cider vinegar
2 cloves of garlic, minced
2 tsp minced ginger
2 tbs honey
¼ tsp white pepper
4 large chicken breasts cut into large strips
1 tbs sesame seeds
4 green spring onions, sliced finely
Serve with rice and vegetables
- Preheat the oven to 200°C. In a small saucepan, mix together the cornflour and water until smooth. Add the sugar, soy sauce, apple cider vinegar, minced garlic, ginger, honey and pepper. Stir together slowly over heat, bringing it to the boil. Set aside.
- Place the chicken strips in an oven proof casserole dish. Pour the sauce over the top and stir to make sure all chicken is covered in sauce. Place in the oven (no need to cover) and cook for 30 minutes. Stir it a couple of times during the baking time to ensure chicken isn’t drying out.
- Serve the chicken with a little extra sauce, sprinkled with sesame seeds and spring onion. Don’t forget the rice and vegetables to make the most of that teriyaki flavour!
This recipe serves four to five people.
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