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.