A one-pan chicken dinner that’s packed full of flavour. Our teriyaki recipe takes just five minutes to prepare then the rest of the work is done in the oven. You can also try making this recipe in a slow cooker. Omit the water and cook on the high setting for 2 hours. Want more ways to use teriyaki sauce? Take a look at what to do with leftover teriyaki sauce, here.
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Cuisine: not set
2 carrots sliced
1 bunch spring onions green tops left whole (halved if thick), white parts finely slic
8 free-range skinless, boneless chicken thighs
6 tbsp teriyaki sauce (we used Kikkoman Teriyaki Sauce w
2 tbsp mirin (Japanese rice wine from the world food aisle of large supermarkets)
Finely grated zest and juice ?1 lime plus wedges to serve
160 g mix of asparagus green beans and tenderstem broccoli
1 red chilli sliced (optional)
Large handful coriander leaves roughly chopped
2 x 250g packs microwaveable rice
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