Vickys Baked Teriyaki Chicken GF DF EF SF NF
A delicious meal the whole family enjoyed!
Ingredients
-
4 boneless chicken breasts
-
120 grams rice of choice to serve
-
4 spring onions / scallions, sliced
-
1 handful sesame seeds
-
60 ml tomato ketchup
-
3 1/2 tbsp Vickys Soy-Free Soy Sauce from my profile
-
2 1/2 tbsp rice vinegar
-
2 1/2 tsp garlic, finely chopped
-
2 tsp ginger, finely chopped
-
3/4 tbsp Vickys Sunflower Butter from my profile or smooth peanut butter
-
2 3/4 tsp sesame oil
-
1/2 tbsp treacle/molasses
-
1/2 tsp sweet thai chilli sauce
Cooking Instructions
-
1
Mix the marinade ingredients together in a rectangular dish
-
2
Coat both sides of each piece of chicken in the marinade, cover and refrigerate for 6 - 8 hours
-
3
Remove from the fridge 20 minutes before cooking while you preheat the oven to gas 6 / 200C / 400°F
-
4
Put the chicken onto a lined baking tray and bake for 25 - 30 minutes until cooked through. Insert a knife into the thickest part of the breast and if the juices run clear it's done
-
5
While the chicken is baking put the rice on to cook as per package instructions and toast the sesame seeds in a dry frying pan or under the grill briefly until golden
-
6
Serve the chicken over the rice with some sliced spring onion and toasted sesame seeds sprinkled over the top
Reactions
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Written by
Comments