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 garlic cloves
- 1 tbsp sesame seeds
Nutrition (per serving)
- Calories
- 325 kcal
- Protein
- 35.4 g
- Carbohydrate
- 11.7 g
- of which sugars
- 9.5 g
- Fat
- 15.4 g
- of which saturates
- 4.3 g
- Fibre
- 1.2 g
- Salt
- 2.95 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 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
Place the chicken thighs in a roasting tin and pour over three-quarters of the teriyaki marinade, turning to coat.
- 3
Roast for 25 minutes, then halve the pak choi lengthways and nestle around the chicken. Spoon over the remaining marinade.
- 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
Scatter with sesame seeds and serve with steamed rice.
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