Sticky Teriyaki Chicken Thighs with Pak Choi & Sesame

Ingredients

• 700 g boneless chicken thighs
• 2 pak choi
• 4 tbsp soy sauce
• 2 tbsp clear honey
• 1 tbsp rice wine vinegar
• 20 g fresh ginger
• 2 clove garlic cloves
• 1 tbsp sesame seeds

Method

1. 1

   Preheat the oven to 200°C/180°C fan. Finely grate the ginger and garlic, then mix with the soy sauce, honey, and rice wine vinegar.

2. 2

   Place the chicken thighs in a roasting tin and pour over three-quarters of the teriyaki marinade, turning to coat.

3. 3

   Roast for 25 minutes, then halve the pak choi lengthways and nestle around the chicken. Spoon over the remaining marinade.

4. 4

   Return to the oven for a further 10–15 minutes until the chicken is sticky and caramelised and the pak choi is just tender.

5. 5

   Scatter with sesame seeds and serve with steamed rice.