Chicken Teriyaki Traybake with Broccoli
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Ingredients
- 600 g chicken thigh fillets
- 300 g broccoli florets
- 4 tbsp soy sauce
- 4 tbsp mirin
- 2 tbsp sake or dry sherry
- 2 tbsp caster sugar
- 1 tbsp vegetable oil
- 300 g sushi rice
- 1 tbsp toasted sesame seeds
Nutrition (per serving)
- Calories
- 591 kcal
- Protein
- 38.5 g
- Carbohydrate
- 77.2 g
- of which sugars
- 14.1 g
- Fat
- 12.2 g
- of which saturates
- 2.5 g
- Fibre
- 3.4 g
- Salt
- 2.92 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6).
- 2
Mix the soy sauce, mirin, sake and caster sugar in a bowl. Toss the chicken thighs in half of it and arrange in a roasting tin with the vegetable oil.
- 3
Roast for 20 minutes, then turn the chicken, baste with the remaining sauce and scatter the broccoli around the tin.
- 4
Roast for a further 12-15 minutes until the chicken has no pink remaining, is glazed and sticky, and the broccoli is tender.
- 5
Cook the sushi rice according to the pack.
- 6
Scatter the toasted sesame seeds over and serve with the rice.
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