I am totally hooked on 5-ingredient meals. HOOKED! After browsing through a friend’s copy of Jamie Olivers 5-ingredient meals, I was so inspired to create meals with only 5 ingredients. It just makes so much sense! This isn’t one of Jamie’s recipes but it does use some of his common combinations like teriyaki and chilli.
So, this Teriyaki Chicken recipe got the thumbs up of approval from my husband and he doesn’t give a thumbs up too easily, let me tell ya! Also, the great thing about 5 ingredient meals, is that it revolutionises your shopping list. You only have to go and get FIVE things. It’s ridiculous. I love it. And, something I noticed as well, is that when you have less ingredients, you taste the ingredients – they don’t just meld into one flavour.
There are however, ingredients that are not counted in the list of 5 ingredients (even in darling Jamie’s book) as they are assumed to be pantry staples or easily available. Those are olive oil, salt, pepper and water.
This lovely dish comes together with Chicken, Chillies, Teriyaki Sauce, Spring Onions and Basmati Rice. Can I have an Amen? So simple but the combinations work beautifully.
Oh and this dish is ready in under 20 minutes. It is pure foodie bliss, my new go-to chicken recipe.
Get ready for more 5 ingredient recipes people, because I am feeling inspired!
Does it look delish or what??Print
A delicious weeknight meal with only 5 ingredients and 20 minutes to make – my new go-to chicken recipe. This Teriyaki Chicken is simple but tastes so good!
2 Chicken Breasts finely sliced / 400g chicken strips
2 small red Chillies, chopped
3 springs onions, chopped – reserve 1 for garnishing
60ml Teriyaki Sauce
1/2 cup Basmati Rice
Pantry Basics / Other:
2 tablespoons Olive Oil
Salt and Pepper
1 1/2 cups water
- In a small pot, add the rice and water and boil for 10-15 minutes until most of the water has been absorbed and the rice is fluffy and soft.
- In a medium-sized saucepan and over medium heat, add the 2 tablespoons olive oil. When the oil is hot, add the chicken and allow to cook for 1 minute to seal the sides.
- Add the spring onions, chilli, teriyaki sauce and a little salt and pepper and cook for 4 minutes. That is all it takes folks – don’t overcook the chicken!
- Drain the cooked rice and serve with the chicken & sauce. Garnish with the remaining spring onion!
I chopped the spring onion about 3/4 of the way up to include a lot of the green part of the herb too – highly recommended.